Directions

1. 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.
2. Season with salt and pepper, Italian seasoning, ranch seasoning and paprika.
3. Add garlic and cook for another 1-2 minutes, or until fragrant, then stir in chicken broth and condensed soup.
4. 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.
5. Add bacon bits, then taste and adjust seasoning, if desired. Serve hot.