This rich chicken soup is loaded with shredded chicken, crispy bacon, ranch seasoning, cream cheese, cheddar, and spinach in a creamy broth. Most versions are ready in about 30 minutes and work great with rotisserie chicken.
Ingredients (Serves 6–8)
- 6 slices bacon, chopped
- 1 tablespoon butter
- 1 medium onion, diced
- 2 celery stalks, chopped
- 2 carrots, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 1 packet ranch seasoning mix (about 1 oz)
- 4 cups cooked shredded chicken
- 8 oz cream cheese, softened and cubed
- 1½ cups shredded cheddar cheese
- ⅓–1 cup heavy cream or sour cream
- 2–3 cups baby spinach
- Salt and black pepper to taste
- Optional garnish: green onions, parsley, extra bacon, extra cheese
The core ingredients are consistent across popular versions of the recipe.
Step-by-Step Instructions
1. Cook the Bacon
In a large soup pot or Dutch oven, cook the bacon over medium heat until crispy.
- Remove bacon and place on paper towels.
- Leave about 1–2 tablespoons of bacon grease in the pot for flavor.
2. Sauté the Vegetables
Add butter to the pot.
Cook:
- onion
- celery
- carrots
for about 5–6 minutes until softened.
Add garlic and cook another 30 seconds.
3. Build the Broth
Pour in the chicken broth and stir in the ranch seasoning.
Bring to a gentle simmer.
4. Add Chicken
Stir in the shredded chicken and simmer for 5–10 minutes so the flavors combine.
Rotisserie chicken works especially well here.
5. Make It Creamy
Lower the heat.
Add:
- cream cheese
- cheddar cheese
- heavy cream or sour cream
Stir slowly until everything melts into a smooth creamy soup.
6. Finish the Soup
Add spinach and most of the cooked bacon.
Cook 1–2 minutes until spinach wilts.
Taste and season with salt and pepper.
7. Serve
Top with:
- extra bacon
- cheddar cheese
- green onions
- parsley
Serve hot with:
- garlic bread
- biscuits
- crusty bread
Optional Add-Ins
You can customize it easily:
- Pasta or noodles → egg noodles or vermicelli
- Potatoes → diced Yukon gold potatoes
- Low-carb version → cauliflower instead of pasta
- Spicy version → jalapeños or red chili flakes
- Extra veggies → broccoli, peas, mushrooms
Community variations often include noodles or cauliflower for texture.
Tips for the Best Soup
- Use softened cream cheese so it melts smoothly.
- Don’t boil after adding dairy or the soup can separate.
- Add chicken near the end to avoid dry meat.
- Freshly shredded cheddar melts better than pre-packaged cheese.
Storage
- Refrigerate: up to 4 days
- Freeze: up to 2 months (best without pasta)
Reheat gently over low heat and stir well.
