Ranch Chicken Rice Soup

Ingredients

• 2 tablespoons butter
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 medium carrot, finely diced (optional, or use ½ small zucchini for fewer carbs)
• 2 celery stalks, finely chopped
• 2 cups cooked chicken breast, shredded or cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon ranch seasoning mix (store-bought or homemade)
• 1 teaspoon dried parsley
• 1 teaspoon dried dill
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon salt (adjust to taste)
• ½ teaspoon black pepper
• 2 cups riced cauliflower (fresh or frozen)
• ¼ cup grated Parmesan cheese (optional, for extra creaminess)

Instructions

1. Sauté Vegetables
   Heat the butter and olive oil in a large pot over medium heat. Add the chopped onion, garlic, celery, and carrot (or zucchini). Sauté for 3-5 minutes until the vegetables are soft and fragrant.
2. Add Chicken and Broth
   Add the shredded chicken to the pot, followed by the chicken broth. Bring it to a gentle simmer.
3. Add Seasoning
   Stir in the ranch seasoning mix, parsley, dill, onion powder, garlic powder, salt, and black pepper. Let it simmer for 5 minutes to allow the flavors to blend.
4. Add Heavy Cream and Cauliflower Rice
   Pour in the heavy cream and add the riced cauliflower. Cook for another 5-7 minutes until the cauliflower is tender but not mushy.
5. Optional Creaminess
   For a thicker, creamier soup, stir in the Parmesan cheese and let it melt into the soup. Adjust seasoning as needed.
6. Serve and Enjoy
   Ladle the soup into bowls and garnish with a sprinkle of fresh herbs or a drizzle of ranch dressing if desired.

Tips

• You can make your own ranch seasoning by combining dried herbs like parsley, dill, garlic powder, onion powder, and salt.
• Add some crumbled bacon for extra flavor and texture.
• Use rotisserie chicken for a quick shortcut.