Ingredients
8 slices bacon, chopped
1.5 lbs boneless, skinless chicken breasts or thighs
4 cups chicken broth
8 oz full-fat cream cheese, softened and cubed
1 packet (1 oz) dry ranch seasoning mix
2 cups shredded cheddar cheese
1 tsp garlic powder
1 tsp onion powder
Salt and black pepper, to taste
1/4 cup sliced green onions, for garnish
Instructions
1. In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove and set aside, leaving 1–2 tablespoons of bacon grease in the pot.
2. Season the chicken with salt, pepper, garlic powder, and onion powder. Add to the pot and sear 3–5 minutes per side until browned.
3. Pour in the chicken broth, scraping the bottom to deglaze. Bring to a boil, then reduce heat and simmer covered for 15–20 minutes, or until the chicken is cooked through.
4. Remove the chicken from the pot and shred with two forks.
5. Reduce heat to low. Add cubed cream cheese and whisk until melted and smooth.
6. Gradually stir in 1.5 cups of cheddar cheese until fully melted and creamy.
7. Return the shredded chicken to the pot and stir in half the cooked bacon. Let heat through for a few minutes.
8. Ladle soup into bowls and garnish with remaining bacon, cheddar cheese, and green onions.
Notes
Use chicken thighs for a richer flavor and higher fat content. To thicken the soup further, add 1/4 tsp xanthan gum and whisk well. This soup stores well in the fridge for up to 4 days and reheats easily on the stovetop. For variation, try adding steamed broccoli or use pepper jack cheese for a spicy kick.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 460
- Sugar: 2g
- Sodium: 880mg
- Fat: 36g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 105mg