Creamy Ranch Chicken Vegetable Soup #RSC |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Ready, Set, Cook! Hidden Valley Contest Entry. This tasty, nutritious soup is a meal in a bowl. Enjoy every spoonful. Ingredients:
3 tablespoons butter |
1/2 cup shallot, chopped |
2 cups water |
2 (1 ounce) packets hidden valley original ranch dressing mix |
5 red potatoes, peeled, cut in 1/2-inch cubes |
1 (10 ounce) package frozen mixed vegetables |
1 (10 ounce) package frozen corn |
1 lb boneless skinless chicken breast, cubed |
1/3 cup dry white wine |
1 (14 1/2 ounce) can diced tomatoes, drained |
1 (10 3/4 ounce) can cream of chicken soup, undiluted |
4 drops hot sauce |
1 cup half-and-half |
Directions:
1. 1. In large saucepan or Dutch Oven, saute shallots in butter until tender.
2. 2. Stir in remaining ingredients except half-and-half until well blended.
3. 3. Bring to a boil. Cover; reduce heat and simmer 25 minutes, stirring occasionally.
4. 4. Stir in half-and-half and heat through.
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