Cheesy Ranch Soup: The Ultimate Comfort in a Bowl
Cheesy Ranch Soup is a creamy, hearty, and flavor-packed dish perfect for chilly days or cozy family dinners. Made with tender chicken, smoky bacon, melty cheddar cheese, and tangy ranch seasoning, this one-pot meal is as easy to make as it is satisfying.
Ingredients
- 4 slices bacon diced
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 celery ribs diced
- 2 garlic cloves minced
- 3 cups fresh baby spinach chopped
- 6 cups low sodium chicken broth
- 2 tablespoons ranch seasoning mix
- ½ teaspoon black pepper
- 4 cups shredded chicken
- 8 ounces cream cheese cubed and softened
- 1 cup shredded sharp cheddar cheese
- ⅓ cup heavy cream
- Optional garnishes: extra cheese parsley, and crumbled bacon
Instructions
Cook the Bacon
- In a large pot or Dutch oven, cook diced bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving the rendered fat in the pot.
Sauté Vegetables
- Add the butter to the bacon fat, then toss in the diced onion and celery. Sauté for 3–4 minutes until softened. Add minced garlic and cook for another 30 seconds.
Simmer the Broth and Seasonings
- Pour in the chicken broth and stir in the ranch seasoning mix and black pepper. Bring the mixture to a gentle simmer.
Add Chicken
- Stir in the shredded chicken and let it cook for 5 minutes, allowing the chicken to absorb the flavors.
Incorporate Cream Cheese and Cheddar
- Reduce the heat to low and stir in the softened cream cheese until fully melted and smooth. Gradually add the shredded cheddar cheese, stirring continuously.
Add Spinach and Cream
- Stir in the chopped spinach and let it wilt for 2–3 minutes. Pour in the heavy cream and simmer for another 2 minutes to bring everything together.
Garnish and Serve
- Ladle the soup into bowls and garnish with crumbled bacon, extra shredded cheese, and fresh parsley. Serve warm with crusty bread or crackers.