Gluten Free Dairy Free Chicken Ranch and Rice Soup - Lunch Version
8
Servings
12
Ingredients
4
Comments
Chicken and rice soup gets a makeover with the addition of ranch dressing mix. You can make your own dairy free ranch with traditional spices that you most likely already have in your cabinet.
8
Servings
12
Ingredients
4
Comments
Ingredients
- 2 tablespoons Olive Oil
- 1 ¼ cups dice Onion
- 1 ½ cups dice Carrot
- 2 cups dice Celery
- 3 teaspoons mince Garlic, Cloves
- 2 ½ cups cook and dice Chicken, Boneless Breasts
- 1 cup cook White Rice, Long-Grain
- 64 fluid ounces Chicken Broth/Stock
- 1 tablespoon Ranch Dressing Mix, Dairy Free
- ½ teaspoons Sea Salt
- ¼ teaspoons Black Pepper
- 2 tablespoons Dijon Mustard
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
Stovetop
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat oil in a large stock pot over medium heat.
- 8222310 Upgrade to a paid membership 63680 to unlock all instructions 24880
- 3895086 Upgrade to a paid membership 68492 to unlock all instructions 34033
- 6171152 Upgrade to a paid membership 35097 to unlock all instructions 41320
- 6758229 Upgrade to a paid membership 72573 to unlock all instructions 49977
- 9936479 Upgrade to a paid membership 15448 to unlock all instructions 17415
- 6088025 Upgrade to a paid membership 59820 to unlock all instructions 70378
- 5828688 Upgrade to a paid membership 81978 to unlock all instructions 4396
Upgrade to a paid membership to unlock all recipe instructions
Make From Frozen Serving Day Directions
Easy Assembly/Ready to Eat
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
- 403366 Upgrade to a paid membership 79061 to unlock all instructions 12937
Upgrade to a paid membership to unlock all recipe instructions
Make It Now Cooking Directions
Stove Cook
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat oil in a large stock pot over medium heat.
- Saute onions, carrots and celery for 7-10 minutes or until softened.
- Add garlic and cook for 1 minute.
- Add chicken, rice and chicken broth. Stir to combine.
- Season with ranch, salt, pepper and mustard.
- Turn heat down to low and simmer until ready to serve.
Nutrition Facts
- Servings Per Recipe
- 8 Servings
- Serving Size
- about 2 cups Amount Per Serving
- Calories
- 181
- Total Fat
- 6g
- Saturated Fat
- 1g
- Trans Fat
- 0g
- Cholesterol
- 43mg
- Sodium
- 1299mg
- Total Carbohydrates
- 16g
- Fiber
- 1g
- Sugar
- 3g
- Protein
- 15g
- WW Freestyle
- 3
4 Comments
Join the discussion“1 cup cook white rice”…does this mean cook the rice before adding to the pot? One measured cup of cooked rice?
Correct! Happy cooking! 🙂
do you have to thaw the meals before reheating or do you heat in microwave from frozen?
It is best to thaw first and then reheat. But since this recipe is all cooked when it is frozen, you could defrost and heat in the microwave from frozen if you were in a pinch.