Chicken Bacon Ranch Soup

Chicken Bacon Ranch Soup is the ultimate comfort food—a creamy, hearty, and flavorful soup loaded with tender chicken, crispy bacon, and the savory goodness of ranch seasoning. Perfect for chilly evenings or a quick weeknight dinner, this soup pairs wonderfully with crusty bread or a fresh salad.

It’s rich, satisfying, and guaranteed to become a family favorite!

Kitchen Equipment Needed

• Large pot or Dutch oven
• Whisk
• Ladle
• Cutting board and knife

Ingredients

• 6 slices bacon, cooked and crumbled
• 2 tbsp unsalted butter
• 1 small onion, diced
• 2 cloves garlic, minced
• 4 cups chicken broth
• 2 cups cooked chicken, shredded or diced
• 1 (8 oz) block cream cheese, softened
• 1 cup heavy cream
• 1 packet (1 oz) ranch seasoning mix
• 2 cups shredded cheddar cheese
• 1 tsp smoked paprika (optional)
• Salt and pepper to taste
• 2 tbsp fresh parsley or green onions, chopped (for garnish)

Directions

1. Cook the Bacon:

• In a large pot or Dutch oven, cook the bacon until crispy. Remove, crumble, and set aside, reserving about 2 tbsp of the bacon grease in the pot.

2. Sauté the Aromatics:

• Add butter to the pot with the bacon grease. Sauté the diced onion until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.

3. Add the Broth and Chicken:

• Pour in the chicken broth and bring it to a gentle simmer. Add the cooked chicken and stir to combine.

4. Create the Creamy Base:

• Reduce the heat to low. Add the softened cream cheese, whisking until fully melted and smooth. Stir in the heavy cream and ranch seasoning mix.

5. Add the Cheese:

• Gradually stir in the shredded cheddar cheese, a handful at a time, until melted and fully incorporated. Add smoked paprika, salt, and pepper to taste.

6. Finish and Serve:

• Stir in the crumbled bacon (reserve some for garnish) and heat until warmed through. Ladle the soup into bowls and garnish with fresh parsley or green onions and reserved bacon crumbles.

Prep Time
15 minutes

Cook Time
25 minutes

Total Time
40 minutes

Nutrition (per serving, approx. 6 servings)

Calories: ~450

Protein: 25g

Carbohydrates: 6g

Fat: 36g

Fiber: 1g

Sodium: 850mg

Expert Tips

• For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water and stir it into the soup.
• Add diced potatoes or cauliflower to make the soup heartier.
• Use rotisserie chicken for a quick and easy shortcut.

FAQs

Can I make this soup ahead?

Yes, prepare the soup and refrigerate for up to 3 days. Reheat gently over low heat, stirring to avoid curdling.

Can I freeze this soup?

Cream-based soups can separate when frozen, so freezing isn’t recommended. If you plan to freeze, omit the cream and cheese, and add them after reheating.

What can I substitute for ranch seasoning?

Use a mix of dried parsley, dill, garlic powder, onion powder, and salt.

Storing & Reheating
Storing: Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat on the stovetop over low heat or in the microwave, stirring occasionally.

Substitutions & Variations

• Swap chicken for turkey or ham for a different protein.
• Use a dairy-free cream cheese and heavy cream alternative for a lactose-free version.
• Add chopped spinach or kale for extra greens.

Chicken Bacon Ranch Soup

Chicken Bacon Ranch Soup is the ultimate comfort food—a creamy, hearty, and flavorful soup loaded with tender chicken, crispy bacon, and the savory goodness of ranch seasoning.

Print Recipe Pin Recipe

Equipment

• - Large pot or Dutch oven
• Whisk
• - Ladle
• - Cutting board and knife

Ingredients

  

• - 6 slices bacon cooked and crumbled
• - 2 tbsp unsalted butter
• - 1 small onion diced
• - 2 cloves garlic minced
• - 4 cups chicken broth
• - 2 cups cooked chicken shredded or diced
• - 1 8 oz block cream cheese, softened
• - 1 cup heavy cream
• - 1 packet 1 oz ranch seasoning mix
• - 2 cups shredded cheddar cheese
• - 1 tsp smoked paprika optional
• - Salt and pepper to taste
• - 2 tbsp fresh parsley or green onions chopped (for garnish)

Instructions

 

• **1. Cook the Bacon:**
• - In a large pot or Dutch oven, cook the bacon until crispy. Remove, crumble, and set aside, reserving about 2 tbsp of the bacon grease in the pot.
• **2. Sauté the Aromatics:**
• - Add butter to the pot with the bacon grease. Sauté the diced onion until translucent, about 3-4 minutes. Stir in the minced garlic and cook for an additional minute.
• **3. Add the Broth and Chicken:**
• - Pour in the chicken broth and bring it to a gentle simmer. Add the cooked chicken and stir to combine.
• **4. Create the Creamy Base:**
• - Reduce the heat to low. Add the softened cream cheese, whisking until fully melted and smooth. Stir in the heavy cream and ranch seasoning mix.
• **5. Add the Cheese:**
• - Gradually stir in the shredded cheddar cheese, a handful at a time, until melted and fully incorporated. Add smoked paprika, salt, and pepper to taste.
• **6. Finish and Serve:**
• - Stir in the crumbled bacon (reserve some for garnish) and heat until warmed through. Ladle the soup into bowls and garnish with fresh parsley or green onions and reserved bacon crumbles.