Creamy Ranch Chicken And Potato Soup Rsc Recipes

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CREAMY RANCH CHICKEN AND POTATO SOUP #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. This is a delicious and satisfying soup that is a snap to put together even on the busiest weekdays. The Hidden Valley Ranch Seasoning Mix easily adds another layer of flavor to the soup.

Provided by Sirbarney

Categories     Weeknight

Time 30m

Yield 6 cups, 4 serving(s)

Number Of Ingredients 10



Creamy Ranch Chicken and Potato Soup #RSC image

Steps:

  • Peel and cut the potatoes into 1/2-inch cubes, place into a large stockpot. Add in the shallot, garlic and chicken broth. Bring to a boil over high heat, lower heat to medium and cook until potatoes are tender, approximately 15 minutes.
  • Remove pot from heat. Using a large mesh strainer or slotted spoon, remove about half of the potatoes/shallots/garlic from the pot and place onto a large plate; set aside. Using an immersion blender, blend the contents of the pot until smooth. Add in the Hidden Valley Ranch seasoning mix, continue to blend until fully combined.
  • Place pot back over medium heat. Add in the cheese and stir until cheese has melted into soup. Add in the reserved potato mixture, the chicken, lemon juice, salt and pepper. Continue to cook until heated through, approximately 2 minutes.

2 lbs red potatoes
2 shallots, minced
2 garlic cloves, minced
6 cups low sodium chicken broth
1 (1 ounce) package Hidden Valley Original Ranch Dressing Mix
8 ounces sharp cheddar cheese, shredded
1 1/2 cups shredded cooked boneless skinless chicken breasts
2 teaspoons lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon fresh ground black pepper

EASY CREAMY RANCH CHICKEN POTATO SOUP #RSC

Ready, Set, Cook! Hidden Valley Contest Entry. I thought about the list of ingredients and this soup just seemed a natural fit. This soup brings an old favorite up to date. And, did I mention how easy it is to make? All in one pot or crock pot. This soup can be made rich & creamy or, by changing the milk to fat-free Half & Half, made into a skinny soup without losing any of the flavor. You may also omit the chicken to made a vegetarian Creamy Ranch Potato Soup.

Provided by mae lafferty

Categories     Weeknight

Time 40m

Yield 8-10 soup bowls, 8-10 serving(s)

Number Of Ingredients 11



Easy Creamy Ranch Chicken Potato Soup #RSC image

Steps:

  • Place 1/2 cup water in 5-6 quart pot, add two packets of Hidden Valley Ranch Dip Mix (original flavor) and stir until well mixed.
  • Add 6 1/2 cups water and add all remaining ingredients; except fresh spinach.
  • Bring soup to boil over medium heat. Reduce heat to med/ low cook until vegetables are desired crispness. 30-45 minute.
  • Garnish with fresh chopped spinach. Serve hot.
  • May be made in crock pot.

Nutrition Facts : Calories 298.4, Fat 10, SaturatedFat 4.4, Cholesterol 51, Sodium 177.5, Carbohydrate 35, Fiber 4.5, Sugar 4.8, Protein 17.9

1/2 cup water
2 (3 ounce) packages Hidden Valley Original Ranch Dips Mix
6 1/2 cups water
3 medium chicken breasts, cut into bite size pieces
1 (12 ounce) can evaporated milk or 1 1/2 cups fat-free half-and-half
1 tablespoon butter
1 shallot, peeled and chopped
6 medium red potatoes, washed and cut into pieces to easily fit a spoon
1 lb baby carrots, washed
salt and pepper
2 cups fresh spinach, chopped for garnish

CREAMY RANCH CHICKEN - CROCKPOT

Make and share this Creamy Ranch Chicken - Crockpot recipe from Food.com.

Provided by internetnut

Categories     Rice

Time 21m

Yield 4 serving(s)

Number Of Ingredients 8



Creamy Ranch Chicken - Crockpot image

Steps:

  • Take frozen chicken breasts place on bottom of crockpot. Add chicken stock, cream of chicken, ranch dry packet, Salt, pepper and Lawry's.
  • Cook on high 4 hours or low 6-8 hours.
  • Once done, bag of instant rice cover and let cook for about 10-15 more minutes.

Nutrition Facts : Calories 571.9, Fat 19.5, SaturatedFat 5.5, Cholesterol 102.1, Sodium 766.2, Carbohydrate 56, Fiber 1.1, Sugar 2.3, Protein 39.4

4 frozen chicken breasts
2 cups chicken stock (more stock if you like it soupy)
10 ounces cream of chicken soup
1 ounce ranch dressing mix (1oz pkg)
salt
pepper
lawry's seasoning
8 ounces instant rice (1 bag)

CREAMY RANCHIFIED POTATOES

My daughter-in-law gave me this recipe, and over the years I have tweaked it to our tastes. It's so nice to come home from work to a hot, tasty potato dish that's ready to serve! You can use any cheese you'd like and also any leftover meats that you have-chicken, for one. -Jane Whittaker, Pensacola, Florida

Provided by Taste of Home

Categories     Side Dishes

Time 6h15m

Yield 8 servings.

Number Of Ingredients 8



Creamy Ranchified Potatoes image

Steps:

  • In a 4-qt. slow cooker, combine the first 7 ingredients. Cook, covered, on low until potatoes are tender, 6-8 hours. Top with cheese; stir to combine.

Nutrition Facts : Calories 297 calories, Fat 15g fat (8g saturated fat), Cholesterol 53mg cholesterol, Sodium 933mg sodium, Carbohydrate 28g carbohydrate (2g sugars, Fiber 3g fiber), Protein 14g protein.

2 pounds small red potatoes, quartered
1 cup cubed fully cooked ham
1 can (10-3/4 ounces) condensed cream of potato soup, undiluted
1 carton (8 ounces) spreadable chive and onion cream cheese
3 tablespoons minced chives
1 envelope ranch salad dressing mix
1 teaspoon pepper
6 ounces pepper jack cheese, grated

ONE PAN RANCH CHICKEN AND POTATOES RECIPE

This One Pan Ranch Chicken and Potatoes has quickly become a family favorite and requires simple ingredients. It comes together fast, and is the perfect main and side dish.

Provided by Lauren

Categories     Main Course

Time 50m

Number Of Ingredients 8



One Pan Ranch Chicken and Potatoes Recipe image

Steps:

  • Preheat oven to 375 degrees F.
  • Line a 9x13-inch baking pan with parchment paper or spray with nonstick cooking spray.
  • Evenly spread out chicken, potatoes and carrots in prepared pan.
  • Season chicken with salt and pepper.
  • Drizzle olive oil over all the carrots, potatoes, and chicken, and then sprinkle ranch seasoning and minced garlic.
  • Toss vegetables and chicken until evenly coated.
  • Bake for 35-40 minutes or until chicken is cooked completely through. Cooking time will vary on thickness of chicken and potatoes.
  • For a golden or caramelized look, broil your chicken and vegetables for 2-3 minutes after they are done baking.
  • Top with fresh parsley.

Nutrition Facts : Calories 300 kcal, Carbohydrate 24 g, Protein 26 g, Fat 10 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 72 mg, Sodium 721 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving

4 boneless, skinless chicken breasts (halved)
5 yellow potatoes (cut into 1 inch pieces)
5 carrots (peeled and cut)
salt and pepper (to taste)
2 Tablespoons olive oil
1 ounce Ranch seasoning mix
3 teaspoons minced garlic
2 Tablespoons fresh parsley

CREAMY RANCH CHICKEN

This is a great low-carb baked chicken meal! I add fresh herbs (rosemary, thyme...) from the garden. Serve with a nice salad, fresh green beans and you won't even miss the carbs!

Provided by LauraTracey

Categories     Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 7



Creamy Ranch Chicken image

Steps:

  • Lay chicken in baking pan (just large enough so chicken covers pan; not too big!) Cover chicken with mushrooms.
  • Mix sour cream, mayo, cream and dressing mix together.
  • Pour over chicken, covering all pieces.
  • Top with grated cheese.
  • Bake at 375 for 45-60 minutes (until chicken is done and top is golden).

4 boneless skinless chicken breasts
2/3 cup sour cream
1/3 cup mayonnaise
2 tablespoons cream (or half'n'half)
1 packet hidden valley ranch dressing mix
mushroom (fresh sliced or canned)
1/4 cup parmesan cheese (grated, not shredded)

CREAMY CHICKEN POTATO SOUP

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12



Creamy Chicken Potato Soup image

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

CREAMY ROTISSERIE CHICKEN & POTATO SOUP

Make and share this Creamy Rotisserie Chicken & Potato Soup recipe from Food.com.

Provided by Walmart

Categories     Chicken

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 5



Creamy Rotisserie Chicken & Potato Soup image

Steps:

  • In a stockpot, cook frozen pepper and onion vegetable blend with 1 tablespoon of butter on medium to medium-high heat for 5 minutes or until peppers are soft and onions are translucent in color. Add potatoes and chicken stock. Bring soup to a boil then cover and reduce heat down to medium-high. Cook for 10-15 minutes until potatoes are tender. Once potatoes are tender, remove lid, add shredded chicken and cream of celery soup. Stir until combined. Cook an additional 5 minutes.
  • This dish was created by Walmart Mom, Heather Batts.
  • Tips.
  • Serve in your favorite soup bowl with crackers. Season with salt & pepper to taste.

1 large russet potato, peeled & cubed
1 (10 1/2 ounce) can 98% Fat Free Campbell's Cream of Celery soup
1 cup PictSweet Frozen 3 Pepper & Onion Blend
3 cups chicken broth
2 cups rotisserie chicken, shredded

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