Ranch Chicken and Rice Soup

INGREDIENTS:

3 cups cooked chicken, shredded

6 cups low-sodium chicken broth

2 carrots, peeled and diced

2 ribs celery, diced

1 onion, finely chopped

1/2 teaspoon garlic powder

1 (1.0 oz.) package dry ranch seasoning mix

1 (10.75 oz.) can condensed cheddar cheese or cream of chicken soup

2/3 cup uncooked white rice

1 1/2 teaspoons Italian seasoning

1/2 teaspoon paprika

real bacon bits, garnish, optional

2 tablespoons extra-virgin olive oil

kosher salt and freshly ground pepper, to taste

DIRECTIONS:

Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.

Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.

Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.

Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.

Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.