One-Pot Pickle Ranch Chicken (Print)

Bold, tangy chicken and rice soup with pickles and ranch, made creamy and simple in a single pot.

# Ingredients:

→ Chicken

01 - 1 lb boneless, skinless chicken breasts or thighs, diced

→ Vegetables

02 - 1 cup carrots, diced
03 - 1 cup celery, diced
04 - 1 small onion, finely chopped
05 - 3 cloves garlic, minced
06 - 1 cup dill pickles, chopped

→ Grains

07 - 1 cup long-grain white rice, rinsed

→ Liquids

08 - 6 cups low-sodium chicken broth
09 - 1/2 cup pickle juice
10 - 1/2 cup heavy cream

→ Seasonings

11 - 1 packet (1 oz) ranch seasoning mix
12 - 1 tsp dried dill or 2 tbsp fresh dill, chopped
13 - 1/2 tsp black pepper
14 - Salt, to taste

→ Optional Toppings

15 - Fresh dill, extra chopped pickles, or crushed crackers

# Instructions:

01 - In a large soup pot or Dutch oven, heat a splash of oil over medium heat. Add the diced chicken and cook for 5 minutes, stirring occasionally, until lightly browned but not fully cooked through.
02 - Add the carrots, celery, onion, and garlic to the pot. Sauté for 5–7 minutes until the vegetables are softened.
03 - Stir in the rice, chopped pickles, ranch seasoning mix, dried dill, black pepper, and salt. Mix well to ensure all ingredients are coated.
04 - Pour in the chicken broth and pickle juice. Bring the mixture to a boil, then reduce the heat to low, cover the pot, and simmer for 18–20 minutes, or until the rice is tender and the chicken is cooked through.
05 - Lower the heat further and stir in the heavy cream. Cook uncovered for an additional 3–5 minutes, until the soup reaches a creamy consistency and is heated through.
06 - Taste the soup and adjust seasonings, such as salt and pepper, as needed.
07 - Serve the soup hot. Garnish with extra fresh dill or chopped pickles, if desired.

# Pro Tips:

01 -
  • Ready in under an hour from start to finish
  • One pot means minimal cleanup
  • Uses simple pantry staples you likely have on hand
  • Perfect balance of creamy comfort and tangy zip
  • Hearty enough to be a complete meal
02 -
  • High in protein with 23g per serving
  • Freezes beautifully for up to 3 months
  • Can be made ahead and tastes even better the next day
  • Versatile base for using leftover vegetables
03 -
  • For maximum flavor development sauté the ranch seasoning with the vegetables for 30 seconds before adding liquids to bloom the dried herbs.
  • If your soup becomes too thick after refrigeration thin it with additional chicken broth not water to maintain flavor integrity.
  • For an extra flavor boost sprinkle a small amount of grated parmesan cheese over individual servings just before eating.

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