Instructions:
In a large pot heat 2 tablespoons of extra virgin olive oil over medium heat.
Add the finely diced carrots, celery and onion. Saute for about 5-7 minutes, until the vegetables are tender.
Add and stir in 1/2 teaspoon of garlic powder and cook for an additional minute.
Combine Broth and Chicken:
Pour in 6 cups of low sodium chicken broth and add the cooked shredded chicken. Bring to a boil.
Add and stir in the 2/3 cup of uncooked white rice, 1 1/2 teaspoons of italian seasoning, 1/2 teaspoon of paprika and 1 packet of dry ranch seasoning mix.
Reduce the heat to low and let the soup simmer for about 20 minutes or until the rice is fully cooked.
Stir in the can of condensed cheddar cheese or cream of chicken soup. Mix well until fully combined and heated through.
Adjust the seasoning with kosher salt and freshly ground pepper to taste.
