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


  1. Begin by preheating your oven to 350°F.
  2. For the beef, cook it to perfection and let it cool. Then, chop it into bite-sized pieces and set it aside.
  3. 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.
  4. 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.
  5. 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.
  6. Time to introduce the magic – add the Ranch seasoning, garlic, and garlic powder.
  7. 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.
  8. 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.
  9. 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