ranch chicken and rice soup

Instructions:

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and minced garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the diced chicken breasts to the pot and cook until they are lightly browned on all sides, about 5-7 minutes.
3. Sprinkle the ranch seasoning mix over the chicken and vegetables, stirring to coat everything evenly.
4. Pour in the chicken broth, and bring the mixture to a simmer.
5. Add the rice, diced carrots, diced celery, and frozen corn kernels to the pot. Stir well to combine.
6. Reduce the heat to low, cover the pot, and let the soup simmer gently for about 20-25 minutes, or until the rice is cooked and the vegetables are tender.
7. Stir in the heavy cream or half-and-half, and let the soup simmer for an additional 5 minutes.
8. Taste the soup and season with salt and pepper as needed.
9. Ladle the ranch chicken and rice soup into bowls, and garnish with chopped fresh parsley if desired.

Enjoy your creamy and flavorful ranch chicken and rice soup!