Description
A creamy, comforting soup featuring tender chicken, cream cheese, ranch seasoning, and crispy bacon. Perfect for quick weeknight dinners with a rich, flavorful broth.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 6 slices bacon, chopped
- 8 ounces cream cheese, softened
- 4 cups low-sodium chicken broth
- 1 packet (or 1 tablespoon) ranch seasoning mix
- 3 cloves garlic, minced (about 1 tablespoon)
- 3 stalks green onions, sliced
- 1 cup shredded cheddar cheese
- Salt and pepper, to taste
- Optional: 1/2 cup chopped celery
- Optional: 1/2 cup diced carrots
- Optional: fresh parsley for garnish
Instructions
- Heat a large pot or Dutch oven over medium heat. Add chopped bacon and cook until crispy, about 5-7 minutes. Remove bacon with a slotted spoon and drain on paper towels, leaving 1-2 tablespoons of bacon fat in the pot.
- Add minced garlic to the bacon fat and sauté for about 1 minute, stirring constantly until fragrant but not browned.
- Place chicken breasts in the pot and pour in chicken broth. Bring to a gentle simmer over medium heat. Cover and cook for about 10 minutes, or until chicken reaches an internal temperature of 165°F (74°C).
- Remove chicken breasts with tongs and shred into bite-sized pieces using two forks. Set aside.
- Lower heat to medium-low. Add softened cream cheese, ranch seasoning mix, and shredded cheddar cheese to the pot. Stir constantly until cheeses melt and broth is creamy and smooth. Add a splash of broth or water if too thick.
- Return shredded chicken and crispy bacon to the pot. Stir to combine. Add sliced green onions and season with salt and pepper to taste. Let simmer gently for 2-3 minutes to meld flavors.
- Ladle soup into bowls and garnish with fresh parsley if desired. Serve hot with crusty bread or a green salad.
Notes
[‘Use bacon fat to sauté garlic for added smoky flavor.’, ‘Softened cream cheese prevents clumping and graininess.’, ‘Use low-sodium chicken broth to control saltiness.’, ‘Shred chicken in the pot to save dishes and keep juices.’, ‘Simmer gently to avoid dairy separation.’, ‘Add a splash of half-and-half or heavy cream for extra creaminess.’, ‘Store leftovers in airtight container in fridge up to 4 days; reheat gently with broth or milk.’, ‘Not recommended to freeze due to dairy separation.’]
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 380
- Sugar: 2
- Sodium: 680
- Fat: 25
- Saturated Fat: 12
- Carbohydrates: 5
- Fiber: 1
- Protein: 32
Keywords: crack chicken soup, creamy chicken soup, bacon chicken soup, ranch chicken soup, easy chicken soup, comfort food, weeknight dinner