Name: Spicy Ranch Chicken Soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: American
Ingredients: 1 tablespoon olive oil; 1 tablespoon butter; 1/2 medium onion, chopped; 2 celery stalks, finely chopped; 2 medium carrots, finely chopped; 1 tablespoon flour; 1 tablespoon ranch seasoning mix; 4 cups chicken broth; 1/4 cup hot sauce (like Frank’s RedHot); 700g (about 1.5 lbs) chicken breasts, uncooked; 225g (8 oz) cream cheese, softened (block-style); Salt and pepper, to taste; Crumbled blue cheese (optional garnish); Chopped scallions (optional garnish)

Jump to Recipe·Leave a Review

This spicy ranch chicken soup is my ultimate comfort-in-a-bowl when I’m craving something creamy, bold, and a little fiery. It’s rich from cream cheese, zesty from ranch seasoning, and has that unmistakable heat from hot sauce that keeps me coming back for more. When I need a meal that’s cozy but full of flavor, this soup always hits the spot.

Why You’ll Love This Recipe

I love this soup because it’s easy, filling, and packs serious flavor. The ranch seasoning gives it a familiar, tangy kick, and the cream cheese makes every spoonful velvety smooth. I can customize the heat to my liking, and it works just as well for weeknight dinners as it does for game day or casual gatherings. It’s a great way to warm up without spending hours in the kitchen. Spicy Ranch Chicken Soup

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil
1 tablespoon butter
1/2 medium onion, chopped
2 celery stalks, finely chopped
2 medium carrots, finely chopped
1 tablespoon flour
1 tablespoon ranch seasoning mix
4 cups chicken broth
1/4 cup hot sauce (like Frank’s)
700g (about 1.5 lbs) chicken breasts, uncooked
225g (8 oz) cream cheese, softened (block-style)
Salt and pepper, to taste

Optional garnishes:
Crumbled blue cheese
Chopped scallions

Directions

I heat olive oil and butter in a large pot over medium-high heat. I sauté the onion, celery, and carrots for about 7 minutes until softened.
I sprinkle in the flour and ranch seasoning, stirring to coat the veggies.
I slowly pour in the chicken broth, stirring constantly, then add the hot sauce. I place the chicken breasts into the pot.
I bring everything to a boil, then reduce the heat to a gentle simmer and partially cover the pot. I let it simmer for about 12 minutes, flipping the chicken halfway through if it’s not fully submerged.
I remove the chicken and set it aside. I stir in the cream cheese and let it melt into the soup while I shred the chicken with two forks.
Once the cream cheese is smooth, I return the shredded chicken to the pot and let it simmer for a few more minutes. I season with salt and pepper to taste.
I ladle the soup into bowls and garnish with blue cheese and scallions if I’m feeling fancy.

Servings and timing

This recipe makes about 6 servings.
Preparation time: 10 minutes
Cooking time: 25 minutes
Total time: 35 minutes

Variations

Sometimes I add a splash of heavy cream for extra richness or stir in a handful of spinach for added nutrients. For a shortcut, I use shredded rotisserie chicken instead of cooking the breasts from scratch. I’ve also made this with Greek yogurt instead of cream cheese for a lighter version that’s still creamy and flavorful.

Storage/Reheating

I store the soup in an airtight container in the fridge for up to 4 days. To reheat, I warm it gently on the stovetop over medium-low heat, stirring often. If I freeze it, I thaw it in the fridge overnight and reheat slowly, whisking to bring the creamy texture back together.

FAQs

Can I use leftover chicken in Spicy Ranch Chicken Soup?

Yes, I often use cooked rotisserie or grilled chicken to make this recipe even faster.

Is this soup gluten-free?

Not by default, but I can swap the flour for cornstarch or a gluten-free thickener to make it gluten-free.

What can I substitute for ranch seasoning?

I make my own with dried dill, parsley, garlic powder, onion powder, and a pinch of salt.

Can I make this in a slow cooker?

Yes, I sauté the vegetables first, then combine everything (except cream cheese) in the slow cooker. I cook on low for 6 hours and stir in the cream cheese during the last 30 minutes.

How do I tone down the spice?

I reduce the hot sauce or use a milder version, and stir in extra cream cheese or a splash of milk to mellow the heat.

Conclusion

I love how this spicy ranch chicken soup checks all the boxes—creamy, cozy, zesty, and just the right amount of spicy. It’s a simple recipe with bold results, perfect for chilly nights, game-day meals, or any time I want something comforting and exciting. One bowl is never enough.