Chicken Bacon Ranch Soup

Total Time Prep: 15 min. Cook: 20 min.
Yield 4 servings
Test Kitchen Approved
This chicken bacon ranch soup is creamy, crave-worthy, and worth making again and again.

Ingredients

  • 6 bacon strips, chopped
  • 1 medium carrot, chopped
  • 1 celery rib, chopped
  • 1/2 cup chopped onion
  • 1/2 teaspoon minced garlic
  • 3 tablespoons all-purpose flour
  • 1 envelope ranch salad dressing mix
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cans (14-1/2 ounces each) reduced-sodium chicken broth
  • 2 cups cooked shredded or cubed chicken breast
  • 1 package (8 ounces) cream cheese, cubed
  • 1 cup shredded cheddar cheese
  • 1/2 cup 2% milk
  • Chopped chives, optional

Directions

  1. In a large saucepan, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels.
  2. To the same pan, add carrots, celery and onions to the bacon drippings; cook and stir over medium-high heat until tender. Add garlic; cook and stir 1 minute longer.
  3. Stir in flour, ranch seasoning, salt and pepper; gradually stir in broth. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken, cream cheese, cheddar, and milk. Stir until cheeses are melted and well combined.
  4. To serve, top with crumbled bacon, additional shredded cheddar cheese and if desired, chopped chives.

Nutrition Facts

1-1/4 cups: 583 calories, 38g fat (20g saturated fat), 160mg cholesterol, 2151mg sodium, 19g carbohydrate (7g sugars, 1g fiber), 41g protein.

We love the combination of chicken, bacon and ranch in quesadillas, casseroles, sandwiches and pasta, so we had to try making it into soup. It might be our new favorite format for the flavor trio! —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Recipe Creator

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