Instructions:
Sauté vegetables: Heat olive oil in a large stockpot or Dutch oven over medium-high heat. Add onion, carrot, and celery, and sauté for 8-10 minutes, or until softened.
Season: Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
Add garlic: Stir in garlic powder and cook for another 1-2 minutes, or until fragrant.
Combine broth and soup: Stir in the chicken broth and condensed soup.
Add chicken and rice: Add the shredded chicken and uncooked rice, stirring to combine.
Simmer: Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until the rice is fully cooked.
Garnish and serve: Add bacon bits (if desired) and taste to adjust seasoning. Serve hot.
Enjoy your comforting Ranch Chicken Rice Soup!
