Introducing our delectable Cheesy Ranch Chicken Chowder! This delightful winter warmer is a savory blend of tender chicken, creamy cheese, and a hint of ranch seasoning. Plus, it’s a keto-friendly, low-carb option for those mindful of their dietary choices.
For more creative recipes, explore our Baked Ranch Chicken Breasts or dive into the Instant Pot Ranch Chicken – both guaranteed to tantalize your taste buds!
Cheesy Ranch Chicken Chowder Cozy up with a generous bowl of our Cheesy Ranch Chicken Chowder! If you’ve already fallen for our Baked Ranch Chicken Breasts or the Instant Pot Ranch Chicken, then you’re in for a treat with this soup adaptation.
This soup is a delightful blend of flavors, delivering comfort in each spoonful. The best part? It’s a breeze to prepare, taking less than 30 minutes. Whether it’s a chilly winter evening or a sunny summer day, this dish is a year-round winner.
- 3 cups of tenderly shredded chicken
- 10.5 oz. of condensed chicken soup
- 6 cups of low-sodium chicken stock
- 1 cup of whole milk
- 8 oz. of cream cheese
- 1/2 cup of finely diced carrots
- 1/2 cup of finely diced celery
- 1 small onion
- 10 slices of cooked and diced beef
- 2 tablespoons of our secret Ranch seasoning mix
- 3 cloves of garlic
- 1/2 teaspoon of garlic powder
- 2 cups of shredded cheddar cheese
- 8 oz. of angel hair pasta
- Begin by preheating your oven to 350°F.
- For the beef, cook it to perfection and let it cool. Then, chop it into bite-sized pieces and set it aside.
- Place the chicken breasts on a greased baking sheet, season them with a dash of salt and pepper, and bake for 20 minutes. Once done, remove them from the oven and shred the chicken using two forks.
- In a large stockpot, set over medium heat, add a tablespoon of oil or butter, and sauté the finely chopped onion, celery, and carrots. Sauté them for about 5 minutes or until the vegetables turn tender.
- In a medium-sized mixing bowl, combine the condensed chicken soup and 1 cup of milk. Whisk until you achieve a smooth consistency. Add this soup mixture to the pot and stir it in. Incorporate the chicken broth and continue to stir.
- Time to introduce the magic – add the Ranch seasoning, garlic, and garlic powder.
- As your chowder simmers, incorporate the cream cheese. Continue stirring as the cream cheese melds into the soup. Bring it to a gentle boil, giving it an occasional stir until the cream cheese is perfectly integrated.
- It’s time to invite the star players, the chicken and beef. Reduce the heat to medium-low and let them simmer for 20 minutes.
- Now, add the angel hair pasta, breaking it into smaller pieces, and toss in the shredded cheddar cheese. Cook on low until the noodles become tender, and the cheese turns into a creamy, dreamy blend, taking approximately 5-7 minutes.
Your Cheesy Ranch Chicken Chowder is now ready to be savored!
image source : buzz in herald