My Family's Favorite Creamy Chicken Soup
I discovered this recipe when looking for new ways to use leftover chicken and it's become an absolute hit in our house. This soup is pure comfort with tender chicken melty cream cheese sharp cheddar and crispy bacon all wrapped up in a creamy ranch flavored broth. The best part? It comes together in just 30 minutes.
Your Shopping List
- The Star - Bacon: 4 slices diced these add the perfect smoky crunch to every bite
- For Richness - Butter: 1 tablespoon unsalted the base for all those amazing flavors
- Fresh Vegetables:
- 1 medium yellow onion diced for sweetness
- 2 celery ribs diced for crunch
- 2 garlic cloves minced for depth
- 3 cups fresh baby spinach chopped adds beautiful color and nutrition
- The Base - Chicken Broth: 6 cups low sodium lets you control the salt
- Secret Weapon - Ranch Mix: 2 tablespoons this gives that addictive flavor
- Seasonings: ½ teaspoon black pepper freshly ground is best
- Protein - Chicken: 4 cups shredded I love using rotisserie chicken for convenience
- Creamy Elements:
- 8 oz cream cheese cubed and softened for ultimate creaminess
- 1 cup shredded cheddar sharp adds amazing flavor
- ⅓ cup heavy cream makes everything silky smooth
- Pretty Garnishes: Extra cheese fresh parsley and crumbled bacon make it look gorgeous
Let's Make Your Soup
- Start With The Bacon
- Get your biggest pot hot and cook that bacon until it's perfectly crispy. Save some of the drippings they're liquid gold.
- Build The Flavor Base
- Add butter to those bacon drippings then cook your onions and celery until soft. Toss in garlic just until it smells amazing.
- Create Your Soup
- Pour in your broth ranch mix and pepper. Add chicken and let everything get nice and hot about 5 minutes.
- Make It Creamy
- Now for the magic stir in your cream cheese and cheddar until they melt into silky perfection.
- Finish With Fresh Touches
- Add your spinach and let it wilt then stir in cream. Top each bowl with bacon cheese and parsley.
Keeping It Fresh
This soup stays good in the fridge for 4 days. When reheating add a splash of cream to bring back that silky texture. You can freeze it too just know the texture might change a bit when thawed.
Make It Your Own
Add egg noodles for a heartier meal or throw in extra veggies like carrots or bell peppers. Love it spicy? A dash of hot sauce works wonders. Watching carbs? Skip noodles and add more veggies.
My Secret Tips
Use rotisserie chicken to save time. If you don't have ranch mix make your own with garlic powder onion powder dried dill and parsley. And always remember to heat gently after adding cream no boiling or it might separate.
Frequently Asked Questions
- Can I use rotisserie chicken?
Yes, rotisserie chicken works great and saves time. Just shred and add to the soup as directed.
- How can I make my own ranch seasoning?
Mix garlic powder, onion powder, dried dill, dried chives, and salt for a homemade version.
- Will this soup freeze well?
Cream-based soups can separate when frozen. It's best enjoyed fresh or stored in the fridge for up to 3 days.
- Can I use low-fat cream cheese?
Yes, though the soup won't be quite as rich. Full-fat cream cheese melts more smoothly.
- Can I add other vegetables?
Yes, carrots, mushrooms, or bell peppers work well. Add firmer vegetables with the onions.