It’s a daily dilemma. So, what do you do when you stare into the pantry or fridge and come up empty on dinner inspiration? With a well-stocked fridge and pantry, you can whip up this Chicken-Vegetable Soup in no time. The only ingredient you may need to venture out for (or plan ahead!) is fresh dill, which brightens this quick-cooking soup with a fresh, herby flavor.
Makes
4 servings
Total Time
Print Recipe
Print It Now
Share Recipe
Ingredients
MELT:
ADD:
STIR IN:
Test Kitchen Approved
Test Kitchen Tip
Look for bags of frozen vegetables off the beaten path, like the one we used in this soup that’s labeled as a stir-fry and includes pasta.
Instructions
Melt butter in a large pot over medium heat.
Add onion and garlic; cook until beginning to soften, 3 minutes. Whisk in flour and ranch to coat vegetables, then whisk in broth and bring to a boil. Reduce heat and simmer soup until slightly thickened, 5 minutes.
Stir in frozen vegetables and chicken; cook just to heat through, about 5 minutes. Add dill and season soup with pepper.
Sprinkle the ranch seasoning in with the flour so it has time to release more flavor into the soup.
Test Kitchen Approved
Nutritional Facts
Nutritional Facts
Per serving
Calories: 464
% Daily Value*
Total Fat 11g 16%
Saturated Fat 6g 30%
Cholesterol 82mg 27%
Sodium 946mg 39%
% Daily Value*
Carbs 24g 8%
Fiber 2g 8%
Protein 28g
*Percent Daily Values are based on a 2,000 calorie diet.
