Bacon Chicken Soup (Printable Version)
A warm chicken dish with melty cheese, ranch goodness, and bacon. It’s quick and always a family favorite!
# Ingredients:
→ Main Components
01 -
4 slices of cooked bacon, crumbled into pieces
02 -
2 tablespoons of butter or olive oil
03 -
4 cups of chicken stock
04 -
1 small onion, finely chopped
05 -
1 packet of ranch seasoning mix (1 oz)
06 -
2 cups of either heavy cream or milk
07 -
2 cups of shredded cheddar cheese
08 -
2 cups of cooked chicken, shredded (any pre-cooked chicken will do)
09 -
8 oz of cream cheese, softened and cut into cubes
10 -
A couple of garlic cloves, minced
11 -
Optional: 2 cups of spinach (frozen or fresh)
12 -
1/2 teaspoon of black pepper, or adjust to your liking
→ Toppings
13 -
Extra crumbled bacon
14 -
Fresh parsley or chopped green onions
# Steps:
01 -
Warm up some oil or butter in a big pot on medium heat. Toss in the onion and cook until it softens—about 3 minutes. Stir in the garlic and let it cook for 30 seconds, just until you notice that fantastic smell.
02 -
Pour the chicken broth into the pot and simmer gently. Drop in the shredded chicken and ranch mix, stirring everything together.
03 -
Toss the cubes of cream cheese into the pot and stir constantly until it's melted down and smooth.
04 -
Turn the heat down to low. Slowly mix in the milk (or cream) and shredded cheddar, stirring constantly until it's creamy and all the cheese has melted.
05 -
Stir in the crumbled bacon and, if you want, some spinach. Let the mixture cook for 5-10 minutes, letting those flavors come together.
06 -
Try the soup and add black pepper if more seasoning is needed (a little salt too, if needed). Pour into bowls and top with parsley or extra bacon.
# Notes:
01 -
Add some frozen peas, chopped carrots, or celery for a veggie boost.
02 -
Want it thicker? Stir in a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons of cold water) while it’s simmering.
03 -
For a keto version, use heavy cream and skip the spinach.