Imagine a soup so creamy, so packed with flavor, that it instantly transports you to a cozy kitchen on a chilly evening. This Cheddar Bacon Ranch Chicken Soup is not just a meal - it's a culinary experience that combines the irresistible trio of cheese, bacon, and ranch in one incredible bowl. Whether you're looking to impress your family or need a quick and delicious dinner solution, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
Cuisine: American
Serves: 6 servings
Ingredients
- 1 lb chicken breast, cooked and shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1 cup diced potatoes
- Salt and pepper to taste
Instructions
- Prepare all ingredients by cooking chicken breast thoroughly, shredding it into bite-sized pieces, and setting aside.
- In a large pot over medium heat, combine chicken broth and diced potatoes. Bring to a gentle simmer and cook until potatoes are tender, approximately 10-12 minutes.
- Add shredded chicken to the pot and stir to combine with the potatoes and broth.
- Sprinkle the entire ranch seasoning mix into the pot, stirring to distribute evenly throughout the soup.
- Pour in heavy cream and stir, allowing the soup to heat through but not boil. Reduce heat to low to prevent scorching.
- Gradually add shredded cheddar cheese, stirring constantly until cheese is completely melted and integrated into the soup.
- Season with salt and pepper to taste, adjusting seasoning as needed.
- Remove from heat and garnish with crumbled bacon on top just before serving.
- Ladle hot soup into bowls and serve immediately, optionally with additional cheese or bacon as a garnish.
Tips
- Use rotisserie chicken or leftover grilled chicken to save time on preparation.
- For extra creaminess, ensure your heavy cream and cheese are at room temperature before adding to the soup.
- Avoid boiling the soup after adding cream to prevent separation and maintain a smooth texture.
- For a thicker soup, you can mix a tablespoon of cornstarch with cold water and stir it in during the last few minutes of cooking.
- Fresh bacon always tastes better than pre-packaged bacon bits - take the extra few minutes to crisp your own!
- If you want to make this soup ahead of time, it can be stored in the refrigerator for 3-4 days. Reheat gently and add a splash of chicken broth if it's too thick.
- For a lighter version, you can substitute half-and-half for heavy cream or use low-fat cheese.
Nutrition Facts
Calories: 380kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: 0g
Cholesterol: mg
