Ranch Chicken Rice Soup

Instructions:

1. Sauté Vegetables:
   • Heat olive oil in a large stock pot or Dutch oven over medium-high heat.
   • Sauté onion, carrot, and celery for 8-10 minutes, or until softened.
2. Season:
   • Season with salt, pepper, Italian seasoning, ranch seasoning, and paprika.
   • Add garlic and cook for another 1-2 minutes until fragrant.
3. Add Broth and Soup:
   • Stir in chicken broth and condensed soup.
4. Cook Chicken and Rice:
   • Stir in shredded chicken and uncooked rice.
   • Bring to a boil, then reduce heat to a simmer. Cover and cook for 15-20 minutes, or until rice is fully cooked.
5. Adjust Seasoning and Serve:
   • Add bacon bits if desired. Taste and adjust seasoning.
   • Serve hot.