Chicken Bacon Ranch Soup: The Ultimate Comfort Food Recipe
Introduction to Chicken Bacon Ranch Soup
If you’re looking for a comforting bowl of deliciousness, Chicken Bacon Ranch Soup is the perfect dish to warm your soul. This creamy concoction combines tender chicken, crispy bacon, and the tangy flavor of ranch dressing, creating a hearty soup that is sure to please everyone at the table. Whether it’s a chilly evening or just a day when you crave something cozy, this recipe is a must-try!
A Personal Story Behind My Chicken Bacon Ranch Soup Journey
Growing up, my family had a tradition of gathering for soup night every Sunday. My mom would whip up various soups, but the one that always stood out was her Chicken Bacon Ranch Soup. The smell of bacon sizzling in the kitchen brings back fond memories of laughter and love. This recipe not only satisfies the appetite but also fills the heart with warmth and nostalgia.
What Makes This Chicken Bacon Ranch Soup Recipe Special?
What sets this Chicken Bacon Ranch Soup apart from others is its rich and creamy texture, combined with the crispy bacon and savory ranch flavor. The addition of cream cheese and heavy whipping cream makes it extra indulgent, while the fresh vegetables add a delightful crunch. This soup is not only delicious but also easy to prepare, making it a perfect option for busy weeknights or when you want to impress your guests without spending hours in the kitchen.
The Full Chicken Bacon Ranch Soup Recipe
Ingredients
- 6 slices bacon, chopped
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 3 – 4 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts, cut into bite-sized chunks
- 6 cups chicken broth
- 1 packet Ranch dressing mix (1 oz. dry) or 1 tablespoon homemade mix
- 1 package cream cheese, softened and cubed (8 oz.)
- 1 cup Cheddar cheese, shredded (8 oz.)
- 1 cup heavy whipping cream
Instructions
- In a soup pot or Dutch oven, cook the chopped bacon over medium-high heat until crisp. Make sure to stir occasionally to ensure even cooking. Once crispy, remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain, keeping the bacon grease in the pot.
- Add butter to the pot with the bacon grease and let it melt. Stir in the chopped onion and celery, cooking and stirring frequently for 3-4 minutes until the vegetables start to soften. Add the minced garlic and chicken, cooking and stirring until the chicken is cooked through, about 7-8 minutes.
- Pour in the chicken broth and add the dry Ranch seasoning mix. Stir well, scraping any bits from the bottom of the pot. Bring the soup to a boil over medium-high heat.
- Once the soup boils, cover the pot with a lid, reduce the heat, and let it simmer for 7-8 minutes. This allows all the flavors to meld beautifully.
- Add the cubed cream cheese to the pot, stirring frequently until fully incorporated. Mix in the shredded Cheddar cheese until melted. Pour in the heavy cream and stir until well combined. Add the cooked bacon back to the pot and stir.
- Remove the pot from the heat. Serve the soup in individual bowls, topping each with crumbled cooked bacon, additional shredded Cheddar cheese, green onions, and/or chopped parsley as desired for a pop of color and flavor.
Serving Suggestions and Variations for Chicken Bacon Ranch Soup
This Chicken Bacon Ranch Soup is delicious on its own but can be served with a side of crusty bread or a fresh garden salad for a complete meal. For those who like a little heat, consider adding some diced jalapeños or a dash of hot sauce. If you’re looking for a lighter version, you can reduce the amount of cream or use half-and-half instead. For a twist, try adding different vegetables, such as bell peppers or corn, to enhance the flavor and texture.
Frequently Asked Questions About Chicken Bacon Ranch Soup
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken works great and can save you time. Just shred it and add it in when you add the broth.
How can I make this soup gluten-free?
Ensure that your Ranch dressing mix is gluten-free, and use gluten-free bacon or omit it if necessary.
Can I freeze this soup?
Yes, this soup can be frozen. Just make sure to let it cool completely before transferring it to an airtight container. When reheating, you may need to add a little more chicken broth to restore the creamy texture.
Enjoy the comforting warmth of this creamy chicken bacon soup, perfect for any day of the week!
Chicken Bacon Ranch Soup
Equipment
- Soup pot or Dutch oven A large pot to accommodate all ingredients.
Ingredients
Main Ingredients
- 6 slices bacon, chopped
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts, cut into bite-sized chunks
- 6 cups chicken broth
- 1 packet Ranch dressing mix (1 oz. dry) or 1 tablespoon homemade mix
- 1 package cream cheese, softened and cubed (8 oz.)
- 1 cup Cheddar cheese, shredded (8 oz.)
- 1 cup heavy whipping cream
Instructions
- In a soup pot or Dutch oven, cook the chopped bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon and set it aside on a paper towel-lined plate to drain, keeping the bacon grease in the pot.
- Add butter to the pot and let it melt. Stir in the chopped onion and celery, cooking and stirring frequently for 3-4 minutes until the vegetables start to soften. Add the minced garlic and chicken, cooking and stirring until the chicken is cooked through, about 7-8 minutes.
- Pour in the chicken broth and add the dry Ranch seasoning mix. Stir well, scraping any bits from the bottom of the pot. Bring the soup to a boil over medium-high heat.
- Once the soup boils, cover the pot with a lid, reduce the heat, and let it simmer for 7-8 minutes.
- Add the cubed cream cheese to the pot, stirring frequently until fully incorporated. Mix in the shredded Cheddar cheese until melted. Pour in the heavy cream and stir until well combined. Add the cooked bacon back to the pot and stir.
- Remove the pot from the heat. Serve the soup in individual bowls, topping each with crumbled cooked bacon, additional shredded Cheddar cheese, green onions, and/or chopped parsley as desired.