Description
A rich, comforting soup featuring shredded chicken, crispy bacon, cheddar cheese, ranch seasoning, and vegetables in a velvety cream base. Perfect for cozy dinners or make-ahead lunches.
Ingredients
- 1 lb boneless, skinless chicken breasts
- 6 slices crispy bacon, crumbled
- 1 block (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 packet (1 oz) ranch seasoning mix
- 5 cups chicken broth
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 tbsp olive oil or reserved bacon fat
- Salt and black pepper to taste
- Fresh parsley or green onions for garnish (optional)
Instructions
- In a large pot or Dutch oven, cook bacon until crispy. Remove and set aside, reserving some fat in the pot.
- Add olive oil (if needed), then sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
- Add chicken breasts and chicken broth. Bring to a boil, reduce to a simmer, cover, and cook until chicken is tender, about 15 minutes.
- Remove chicken and shred with two forks. Return shredded chicken to the pot.
- Add cream cheese, cheddar cheese, ranch seasoning, and crumbled bacon (reserve a little for topping if desired). Stir until melted and smooth.
- Pour in heavy cream and stir. Simmer 5–10 minutes until soup is creamy and thickened. Season with salt and pepper to taste.
- Serve hot, garnished with parsley, green onions, extra cheese, and reserved bacon if desired.
Notes
- For quicker prep, use pre-cooked shredded rotisserie chicken.
- Customize with added vegetables like spinach, corn, or potatoes.
- For a lighter version, substitute half-and-half or milk for cream, and use reduced-fat cream cheese.
