Directions

Heat olive oil in a large stock pot or Dutch oven over medium-high heat and sauté onion, carrot and celery for 8-10 minutes, or until softened.
Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.
Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
Stir in chicken and rice, then bring to a boil. Reduce heat to a simmer, cover and cook for 15-20 minutes, or until rice is fully cooked.
Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.

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