Yield: 8-10 servings
Chicken Bacon Ranch Soup
Chicken Bacon Ranch Soup (aka Crack Chicken Soup) is a creamy, hearty, and deliciously satisfying low-carb meal the whole family will love.
Prep Time
10 minutes
Cook Time
45 minutes
Total Time
55 minutes
Ingredients
For the soup
- 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 (1 oz.) dry Ranch dressing mix (can also use about 1 tablespoon homemade mix)
- 1 package (8 oz.) cream cheese, softened and cut into cubes
- 1 cup (8 oz.) Cheddar cheese, shredded
- 1 cup heavy whipping cream
For serving
- Crumbled cooked bacon, additional shredded Cheddar cheese, finely chopped green onions, freshly chopped parsley
Instructions
- In a soup pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon grease in the pot.
- Add the butter to the pot and let it melt. Stir in the onion and celery, cooking and stirring frequently for 3-4 minutes or until the veggies begin to soften. Add the garlic and chicken, cooking, and stirring frequently until the chicken is cooked through - about 7-8 minutes.
- Add the chicken broth and dry Ranch seasoning mix. Stir, scraping any bits from the bottom. Bring the soup to a boil over medium-high heat.
- Once the mixture begins to boil, cover the pot with a lid and lower the temperature, allowing the soup to simmer for 7-8 minutes.
- Add the cream cheese to the pot, stirring frequently to fully incorporate it into the soup. Stir in the Cheddar cheese until melted. Stir in the heavy cream until well combined. Return the cooked bacon back to the pot and stir to combine. Remove from heat.
- Serve individual bowls with crumbled cooked bacon, additional cheese, green onions, and/or chopped parsley, if desired.
Notes
Want to change it up a bit and add some veggies? You can add 3-4 cups TOTAL veggies - of one or multiple of any of the following chopped veggies:
- Chopped Spinach
- Chopped Broccoli
- Chopped Cauliflower
- Chopped Asparagus
- Chopped Zucchini
- Chopped Kale
- Chopped Mushrooms
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 433Total Fat: 25gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 10gCholesterol: 161mgSodium: 1371mgCarbohydrates: 6gFiber: 1gSugar: 3gProtein: 45g
Please note that the nutritional information listed on this page is an estimation based on the products I used. Ingredients and nutritional information can vary greatly between brands. Always be sure to read labels.
