Chicken Ranch, and Rice Soup..thank you Picky Palate

I love soup.  I could eat soup all summer long.  If you aren't a summer soup eating person, just save this recipe for the fall.  This makes for a tasty meal.  It has ranch seasoning in it, which wakes up the traditional chicken and rice soup.  It is nice to get some different flavor dimensions.  It is also a quick recipe, so you can make some homemade rolls too and not feel like you have been living in the kitchen all day. 

 

recipe found on Picky Palate

(check it out, she has some pretty great stuff!)

Ingredients:

2 Tablespoons extra virgin olive oil

1 medium onion, finely chopped
2 large carrots, peeled and sliced
3 stalks of celery, chopped
3 Tablespoons fresh minced garlic
2 large boneless skinless chicken breasts
3 Cups of cooked rice (which would be 1 cup of dry rice)
64 oz chicken broth (that's 2 cartons-not cans)
1 Tablespoon dry Ranch Dressing seasoning
1/2 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
2 Tablespoons Dijon Mustard
1 teaspoon hot sauce, like Tabasco (optional)


Directions:
1. Heat oil into a large dutch oven over medium heat.
2. When hot, saute onion, carrots and celery for 7-10 minutes or until softened slightly. Stir in garlic and cook for 1 minute.
3. Stir in chicken breast and rice then pour in chicken broth. Stir, then season with ranch seasoning, salt, pepper and add in Dijon and hot sauce.
4. Reduce heat to low and simmer until serving. Taste and season accordingly.