Imagine coming home after a long, chilly day and wrapping your hands around a warm bowl of soup. Not just any soup, but Cheesy Ranch Chicken Soup—a dish loaded with creamy cheese, tender chicken, smoky bacon, and a hint of ranch seasoning that brings everything together. This soup is the ultimate comfort food, satisfying your soul and warming you from the inside out.
It’s a meal that feels like a big hug in a bowl, perfect for weeknight dinners, family gatherings, or anytime you’re craving something indulgent and hearty. The best part? It’s simple to make, and you likely have most of the ingredients in your kitchen already. Let’s dive into how you can create this irresistible bowl of comfort.
Why You’ll Love Cheesy Ranch Chicken Soup
There’s something magical about the combination of cheese, chicken, and ranch seasoning. It’s the perfect trio that delivers rich, creamy flavors with a hint of herbs and spices. Add crispy bacon and baby spinach to the mix, and you’ve got a one-pot wonder that feels fancy but is incredibly easy to prepare.
This soup is perfect for:
- Cozy weeknight dinners when you want something quick yet filling
- A comforting dish to serve at family get-togethers
- Meal prep for the week because it reheats beautifully
Ingredients for Cheesy Ranch Chicken Soup
Here’s everything you need to make this creamy, flavorful soup:
| Ingredient | Quantity |
|---|---|
| Bacon, diced | 4 slices |
| Butter | 1 tablespoon |
| Yellow onion, diced | 1 small |
| Garlic, minced | 3 cloves |
| Low sodium chicken broth | 4 to 6 cups |
| Garlic powder | ½ teaspoon |
| Onion powder | ½ teaspoon |
| Dried dill weed | ½ teaspoon |
| Dried chives | ½ teaspoon |
| Salt and pepper | To taste |
| Bay leaf | 1 |
| Cooked shredded chicken | 4 cups |
| Cream cheese, softened | 8 ounces |
| Shredded cheddar cheese | 1 cup |
| Baby spinach | 3 to 4 cups |
| Heavy cream | ¼ cup |
| Sliced green scallions | For garnish |
This ingredient list combines classic comfort food staples with ranch-inspired flavors to create a soup that’s creamy, cheesy, and absolutely irresistible.
Step-by-Step Instructions for Cheesy Ranch Chicken Soup
1. Cook the Bacon
Start by cooking the diced bacon in a large pot or Dutch oven over medium heat until it’s crispy. Remove the bacon with a slotted spoon and set it aside, leaving the rendered fat in the pot for added flavor.
2. Sauté the Aromatics
Add the butter to the pot with the bacon drippings. Once melted, toss in the diced yellow onion and sauté until it becomes soft and translucent (about 3–4 minutes). Add the minced garlic and cook for another 30 seconds until fragrant.
3. Add the Broth and Seasonings
Pour in 4 to 6 cups of low sodium chicken broth, depending on how thick you want your soup to be. Stir in the garlic powder, onion powder, dried dill weed, dried chives, salt, pepper, and the bay leaf. Bring the mixture to a gentle simmer.
4. Add the Shredded Chicken
Stir in the cooked shredded chicken and let it simmer for about 5 minutes. This step allows the chicken to soak up the flavors of the broth and seasonings.
5. Melt the Cream Cheese
Reduce the heat to low and stir in the softened cream cheese. Whisk continuously until the cream cheese is fully melted and the broth becomes creamy.
6. Stir in the Cheddar Cheese
Gradually add the shredded cheddar cheese to the pot, stirring as you go to ensure it melts evenly. The cheese will thicken the soup and give it that signature cheesy flavor.
7. Add the Spinach and Heavy Cream
Toss in the baby spinach and stir until it wilts. Then, pour in the heavy cream for an extra layer of richness. Let the soup simmer for another 2–3 minutes to bring all the flavors together.
8. Serve and Garnish
Remove the bay leaf before serving. Ladle the soup into bowls and top with crispy bacon and sliced green scallions for garnish. Serve warm and enjoy!
Tips for Making the Best Cheesy Ranch Chicken Soup
- Use Rotisserie Chicken: For a time-saving shortcut, use pre-cooked rotisserie chicken instead of cooking and shredding your own.
- Adjust the Broth: Start with 4 cups of chicken broth and add more if you prefer a thinner soup.
- Fresh Herbs: If you have fresh dill or chives, use them instead of dried herbs for a burst of freshness.
- Spice It Up: Add a pinch of red pepper flakes or cayenne for a touch of heat.
- Make It Low-Carb: Skip the heavy cream and use coconut milk as a lighter alternative.
Why This Recipe Works
Cheesy Ranch Chicken Soup works because it combines familiar flavors in an exciting way. The smoky bacon, creamy cheeses, and ranch-inspired seasonings create a soup that feels indulgent but is balanced by the freshness of baby spinach. It’s hearty enough to stand on its own as a meal, yet light enough to leave you feeling satisfied without being overly full. Plus, it’s easy to make in just one pot, making cleanup a breeze.
Nutritional Information for Cheesy Ranch Chicken Soup
Here’s an approximate breakdown per serving (based on 6 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~320 |
| Protein | 26g |
| Carbohydrates | 6g |
| Fat | 20g |
| Fiber | 1g |
| Sodium | 640mg |
What to Serve with Cheesy Ranch Chicken Soup
This soup is hearty on its own, but it pairs beautifully with a variety of sides. Here are some suggestions to round out your meal:
- Crusty Bread: Perfect for dipping into the creamy broth.
- Side Salad: A fresh green salad with a light vinaigrette complements the richness of the soup.
- Grilled Cheese Sandwich: For the ultimate comfort food combo.
- Baked Potatoes: A simple baked potato topped with butter or sour cream is a filling side dish.
Make-Ahead and Storage Tips
Cheesy Ranch Chicken Soup is great for meal prep and leftovers. Here’s how to store and reheat it:
- Make Ahead: Prepare the soup a day in advance and let the flavors develop overnight.
- Store Leftovers: Keep the soup in an airtight container in the refrigerator for up to 3 days.
- Reheat: Warm the soup gently on the stovetop over low heat, stirring occasionally to prevent the cheese from separating.
- Freeze: Freeze the soup in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
FAQs About Cheesy Ranch Chicken Soup
1. Can I use a different type of cheese?
Yes! You can substitute cheddar with Monterey Jack, Colby, or even Gouda for a different flavor profile.
2. How do I thicken the soup if it’s too thin?
If the soup is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stirring it into the soup.
3. Can I make this soup vegetarian?
To make a vegetarian version, substitute the chicken with diced tofu or canned chickpeas and use vegetable broth instead of chicken broth.
4. Can I omit the bacon?
Absolutely! The soup will still be flavorful without bacon. You can use olive oil or butter as a base for sautéing the onions and garlic.
5. Can I use frozen spinach?
Yes, frozen spinach works well. Just thaw and drain it before adding it to the soup.
6. How do I prevent the cheese from clumping?
Gradually add the cheese over low heat, stirring constantly to ensure it melts evenly without clumping.
Your Turn to Make Cheesy Ranch Chicken Soup
Now that you know how to make this delicious and comforting soup, it’s time to bring it to your own kitchen. Cheesy Ranch Chicken Soup is the perfect meal to warm up your evenings and impress your family. Gather your ingredients, follow the simple steps, and enjoy a bowl of creamy, cheesy goodness that’s guaranteed to become a household favorite.
Cheesy Ranch Chicken Soup: The Perfect Comfort Food
Ingredients
- 4 slices bacon diced
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 to 6 cups low sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ½ teaspoon dried chives
- Salt and pepper to taste
- 1 bay leaf
- 4 cups cooked shredded chicken
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 3 to 4 cups baby spinach
- ¼ cup heavy cream
- Sliced green scallions for garnish
Instructions
- Cook the Bacon: Fry diced bacon in a large pot until crispy. Remove and set aside, keeping the rendered fat.
- Sauté the Aromatics: Add butter, diced onion, and minced garlic to the pot. Cook until softened and fragrant.
- Simmer the Broth: Pour in chicken broth, then stir in garlic powder, onion powder, dill weed, chives, salt, pepper, and the bay leaf. Simmer gently.
- Add Shredded Chicken: Stir in the cooked chicken and let it simmer for 5 minutes to absorb the flavors.
- Melt Cream Cheese: Reduce the heat and whisk in the softened cream cheese until smooth.
- Add Cheddar Cheese: Gradually stir in the shredded cheddar cheese until fully melted.
- Add Spinach and Cream: Toss in baby spinach and let it wilt, then stir in the heavy cream. Let the soup simmer for 2–3 minutes.
- Garnish and Serve: Remove the bay leaf and serve the soup hot, garnished with crispy bacon and scallions.