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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.
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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.