Description
Creamy, cheesy soup with chicken, bacon, ranch, and cheddar for a comforting meal.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 oz cream cheese, softened
- 1 packet (1 oz) ranch dressing mix
- 1/2 cup cooked and crumbled bacon (about 6 slices)
- 1/2 cup shredded cheddar cheese, plus more for topping
- 1/4 cup chopped green onions, plus more for topping
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 medium yellow onion, diced
- 2 cloves garlic, minced
- 1/2 tsp black pepper
- Salt to taste
Instructions
- Cook the Chicken: Poach chicken breasts in water or chicken broth for 15-20 minutes, or use a slow cooker with 1 cup broth on low for 6-8 hours or high for 3-4 hours. Shred the cooked chicken.
- Sauté Aromatics: Heat olive oil in a large pot or Dutch oven over medium heat. Add diced onion and cook until softened (5-7 minutes). Add minced garlic and cook for 1 minute until fragrant.
- Build Soup Base: Pour in chicken broth and bring to a simmer. Add softened cream cheese and stir until melted and smooth. Stir in ranch dressing mix and black pepper. Add salt to taste.
- Add Chicken and Other Goodies: Add shredded chicken, bacon, and cheddar cheese to the soup. Stir in heavy cream. Simmer for 5-10 minutes, stirring occasionally.
- Serve and Garnish: Ladle soup into bowls. Garnish with additional shredded cheddar cheese and chopped green onions. Serve immediately.
Notes
- Spice it up: Add red pepper flakes or hot sauce for heat.
- Add vegetables: Include diced celery, carrots, or potatoes with the onion and garlic.
- Use different cheese: Try Monterey Jack, pepper jack, or Colby Jack.
- Make it lighter: Use light cream cheese, reduced-fat cheddar, and milk or half-and-half instead of heavy cream.
- Slow Cooker Method: Combine all ingredients (except heavy cream, cheddar, and green onions) in a slow cooker. Cook on low for 6-8 hours or high for 3-4 hours. Shred chicken, then stir in heavy cream and cheddar until melted. Garnish with green onions.
- Instant Pot Method: Cook chicken breasts and broth on high pressure for 10 minutes, followed by a 10-minute natural pressure release, then a quick release. Shred chicken. Sauté onion and garlic in the Instant Pot. Turn off sauté and stir in cream cheese, ranch mix, and pepper. Add chicken, bacon, and cheddar. Stir in heavy cream. Garnish with green onions.
- Make Ahead: Prepare the soup, cool, and store in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.
- Freezing: Cool the soup, transfer to freezer-safe containers, and freeze for up to 2-3 months. Thaw in the refrigerator overnight and reheat.
- Prep Time: 15 minutes
- Cook Time: 30 minutes