Chicken Bacon Ranch Soup

We already know that chicken, bacon and ranch are a winning team. We’ve tucked this trio into sandwiches, turned it into a creamy dip, and tossed it with hot pasta and baked it into a cheesy casserole. So, of course, our Test Kitchen had to see how this crowd-pleasing combination would fare as a creamy, cheesy soup. Turns out, it’s just as hard to resist in bowl form.

Chicken bacon ranch soup is hearty, cozy, and packed with the savory, smoky, tangy flavors that make all those other chicken bacon ranch favorites so craveable. It’s just the thing for warming up a rainy day, for serving at a game-day spread, or for filling up before a chilly night of trick-or-treating.

Ingredients for Chicken Bacon Ranch Soup

• Bacon: Regular-cut bacon is perfect for topping the soup with crisp pieces, but you can use thick-cut if you prefer chewier bites. Turkey bacon works, too, for a lighter option. To reduce the amount of dishes to clean, use kitchen shears to snip the bacon directly into a hot pan.
• Aromatics: Carrots, celery, onion and garlic give the soup a savory base while adding color and texture to the broth.
• Flour: All-purpose flour gives this soup its creamy, hearty texture. It dissolves into the bacon drippings and coats the veggies, forming a simple roux that thickens the broth once it’s added.
• Ranch seasoning mix: Use a packet of ranch seasoning to add a whole lot of flavor at once. The blend of herbs, garlic, onion and spices gives the soup the familiar tangy, herby ranch flavor without the need to measure several seasonings one by one.
• Chicken broth: Reduced-sodium chicken broth lets you control the saltiness, especially since the bacon, ranch seasoning and cheeses all bring some salt to the soup.
• Cooked chicken: Bake or poach boneless skinless chicken breasts, then shred or chop them for the soup. For an even easier shortcut, grab a rotisserie chicken from the grocery store and shred what you need
• Cream cheese: Cut the cream cheese into cubes, then let them come to room temperature while you prep the other ingredients. Small, soft pieces will melt more quickly and evenly without leaving little pockets of cream cheese behind.
• Cheddar cheese: For the smoothest melt, grate a block of cheddar yourself. Bagged shredded cheese is coated with anti-caking agents that can keep the cheese from melting evenly, so the extra bit of prep is worth it here.
• Milk: Use 2% milk to make the soup creamy without feeling too heavy. Whole milk will make it richer, while 1% milk will work if that’s what you have on hand.

Directions

Step 1: Crisp the bacon

In a large saucepan, cook the chopped bacon over medium heat until it’s crisp, stirring occasionally. Use a slotted spoon to transfer it to a paper towel-lined plate to drain, leaving the drippings in the pan.

Step 2: Saute the vegetables

Add the carrots, celery and onion to the bacon drippings. Cook over medium-high heat, stirring occasionally, until the vegetables are tender. Add the garlic and cook for one minute longer.

Step 3: Build the soup

Add the flour, ranch seasoning, salt and pepper to the pot and stir until the vegetables are coated. Gradually stir in the broth, scraping up any flavorful bits from the bottom of the pan. Bring the mixture to a boil and cook, stirring, until the broth is thickened, about two minutes.

Stir in the cooked chicken, cubed cream cheese, shredded cheddar cheese and milk. Reduce the heat and stir until the cheeses are completely melted and the soup is creamy.

Step 4: Garnish the soup

Ladle the soup into bowls and top it with the crumbled bacon, additional shredded cheddar cheese, and, if desired, black olives.

Chicken Bacon Ranch Soup Variations

• Make it spicy: Toss a few diced jalapenos into the pot with the other vegetables, stir in a few dashes of hot sauce or swap in shredded pepper jack cheese for a little kick.
• Add more veggies: Saute sliced mushrooms or diced bell pepper with the other vegetables to make the soup even heartier. You can also stir in frozen vegetables like corn or peas with the dairy. For a loaded baked potato soup, add 2 cups of diced potatoes along with the broth, then simmer them until they’re tender before adding the chicken, cheese and milk.
• Bump up the bacon: Tailor the soup for bacon lovers by doubling the amount of bacon. Stir half of the cooked bacon into the soup along with the chicken, then save the rest for sprinkling over each bowl.
• Use leftover turkey: Swap white meat turkey for the cooked chicken to give your soup a slightly different flavor. Soups are an excellent way to put leftover Thanksgiving turkey to work!
• Add grains: Add cooked small pasta during the last few minutes of cooking, or stir in cooked rice just before serving to make it an even more filling meal.

How to Store Chicken Bacon Ranch Soup

Let the chicken bacon ranch soup cool slightly, then transfer it to an airtight container and refrigerate it for up to four days. If possible, store the crispy bacon crumbles separately to keep them crisp.

Reheat individual bowls of soup in the microwave, or warm larger quantities in a saucepan over medium-low heat, stirring occasionally.

Can you freeze chicken bacon ranch soup?

You can freeze this chicken bacon ranch soup, but the texture may be slightly different after thawing. Dairy ingredients can separate when they’re frozen and thawed, so the soup may become grainy or slightly less creamy when reheated.

If you want to try freezing it, cool the soup completely, transfer it to a freezer-safe container and freeze it for up to three months. Thaw it overnight in the refrigerator, then reheat it over medium-low heat on the stovetop until it’s warmed through.

Chicken Bacon Ranch Soup Tips

How do you make ranch seasoning?

Making your own ranch seasoning is easy, and you probably have most of the ingredients in your spice cabinet already. Simply combine 2 tablespoons plus 2 teaspoons of dried onion, 1 tablespoon of parsley flakes, 2-1/2 teaspoons of paprika, 2 teaspoons of sugar, 1-1/2 teaspoons of garlic powder, 2 teaspoons of salt and 2 teaspoons of pepper.

In place of a 1-ounce packet of ranch seasoning mix, use 3 tablespoons of homemade ranch dressing mix. Store any leftover seasoning in an airtight container with your other spices.

Can you make chicken bacon ranch soup in a slow cooker?

Yes! To turn this chicken bacon ranch recipe into a slow-cooker soup, place boneless, skinless chicken breasts, carrots, celery, onion and garlic in the bottom of a 6-quart slow cooker. Sprinkle them with the flour, ranch seasoning, salt and pepper, then add the broth. Cover the crock and cook the chicken and vegetables on high for two to three hours, or until a meat thermometer inserted in the thickest part of the chicken reaches 165°F.

Remove the chicken, shred or chop it, then return it to the slow cooker. Stir in the cubed cream cheese, shredded cheddar and milk, stirring occasionally until the cheeses are melted and the soup is creamy. Meanwhile, cook the bacon on the stovetop until it’s crisp. Crumble the bacon over each bowl just before serving.

How do you prevent clumpy cheese in chicken bacon ranch soup?

For smooth, clump-free chicken bacon ranch soup, go low and slow when you’re adding the dairy. Start with softened cream cheese and cut it into small cubes before adding it to the pot. Because it’s softer at room temperature, it’ll melt easily into the hot broth rather than forming small cream cheese lumps.

Using freshly grated cheese is another key to success. It melts more smoothly than bagged shredded cheese, which is usually coated with anti-caking agents that can interfere with melting. Add the cheddar a little at a time, stirring until each addition is melted before adding more.

Don’t forget to reduce the heat to low before adding the milk and cheeses, and be sure not to let the soup boil. Melting the cheese and warming the milk over gentle heat helps prevent the dairy from separating and turning grainy.

What can you serve with chicken bacon ranch soup?

This soup is hearty enough to stand on its own, but buttery crackers and crusty bread are great for dunking. You could also serve a crisp green salad or roasted vegetables to balance the rich, creamy soup. A cup of this soup pairs perfectly with a simple sandwich or wrap for lunch.