Instructions:

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

Tips for Success:

• Chicken: Use rotisserie chicken for a quick and easy shortcut.
• Rice: If you prefer a thicker soup, increase the rice to 1 cup. For a thinner consistency, reduce it to ½ cup.
• Ranch Seasoning: If you don’t have a store-bought packet, you can make your own by mixing dried parsley, dill, garlic powder, onion powder, salt, and pepper.
• Cheesy Twist: Stir in a handful of shredded cheddar cheese at the end for extra creaminess.
• Vegetables: Feel free to add other veggies like peas, corn, or zucchini for extra nutrition.

This soup is hearty, creamy, and packed with flavor—perfect for a cozy meal any day of the year! Let me know if you try it or have any questions. 😊