Chicken, Ranch and Rice Soup

By marmar

Ingredients

• 2 tbsp. extra virgin olive oil
• 1 medium onion, finely chopped
• 2 large carrots, peeled and sliced
• 3 stalks of celery, chopped
• 3 tbsp. fresh minced garlic
• 2 large boneless, skinless chicken breasts
• 1 cup dry rice, steamed (comes out to about 3 cups cooked)
• 64 oz. chicken broth
• 1 tbsp. dry ranch dressing seasoning
• 1/2 tsp. kosher salt
• 1/4 tsp. fresh cracked black pepper
• 2 tbsp. dijon mustard
• 1 tsp. hot sauce, (tabasco), optional

Details

Preparation time 30mins
Cooking time 90mins

Preparation

Step 1

Heat oil into a large dutch oven over medium heat. When hot, saute onion, carrots and celery for 7 - 10 minutes or until softened slightly. Stir in garlic and cook for 1 minute. Stir in chicken breast and rice, then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in dijon and hot sauce. Reduce heat to low and simmer until serving. Taste and season accordingly.