Creamy Ranch Chicken Bacon Soup (Print Version)
# Ingredients:
→ Base ingredients
01 -
2 tablespoons olive oil or butter
02 -
1 small onion, diced
03 -
2 cloves garlic, minced
04 -
4 cups chicken broth
05 -
2 cups milk or heavy cream
06 -
2 cups cooked, shredded chicken (rotisserie chicken works great)
07 -
1 packet (1 oz) ranch seasoning mix
08 -
2 cups shredded cheddar cheese
09 -
8 oz cream cheese, softened and cubed
10 -
4 slices cooked bacon, crumbled
11 -
2 cups frozen or fresh spinach (optional)
12 -
1/2 teaspoon black pepper (or to taste)
→ Garnish
13 -
Chopped green onions or parsley
14 -
Extra crumbled bacon
# Instructions:
01 -
Heat the olive oil or butter in a large pot over medium heat. Add the diced onion and sauté until softened, about 3-4 minutes. Add the minced garlic and cook for another 30 seconds, until fragrant.
02 -
Pour in the chicken broth and bring it to a gentle simmer. Stir in the shredded chicken and ranch seasoning mix.
03 -
Add the cubed cream cheese to the pot. Stir frequently until it melts and the soup is smooth.
04 -
Reduce the heat to low and stir in the milk (or heavy cream) and shredded cheddar cheese. Continue stirring until the cheese is fully melted and the soup is creamy.
05 -
Stir in the crumbled bacon and spinach, if using. Let the soup simmer gently for 5-10 minutes to combine the flavors.
06 -
Taste and adjust seasoning with black pepper (and salt, if needed). Serve hot, garnished with chopped green onions or extra bacon crumbles.
# Notes:
01 -
Add diced carrots, celery, or peas for extra nutrition
02 -
If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup while simmering
03 -
Skip the optional spinach and use heavy cream instead of milk for a keto-friendly version