Ingredients
3 cups cooked chicken, shredded6 cups low-sodium chicken broth2 carrots, peeled and diced2 ribs celery, diced1 onion, finely chopped1/2 teaspoon garlic powder1 (1.0 oz.) package dry ranch seasoning mix1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup2/3 cup uncooked white rice1 1/2 teaspoons Italian seasoning1/2 teaspoon paprikareal bacon bits, garnish, optional2 tablespoons extra-virgin olive oilkosher salt and freshly ground pepper, to taste
Preparation
Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.
Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.
Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.
Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.
ENJOY!
