Creamy Crack Chicken Soup: Cheesy Ranch & Bacon Comfort Bowl (Print version)

A rich chicken soup with ranch seasoning, cream cheese, cheddar, crispy bacon and spinach in a creamy one-pot broth.

# Ingredients:

For the soup base

01 - 6 slices bacon, chopped
02 - 1 tablespoon unsalted butter, if needed
03 - 1 small yellow onion, diced
04 - 2 celery ribs, diced
05 - 3 cloves garlic, minced
06 - 5 cups (1.2 L) low-sodium chicken broth
07 - 1 packet (1 oz / 28 g) gluten-free ranch seasoning mix
08 - 1/2 teaspoon garlic powder
09 - 1/2 teaspoon onion powder
10 - 1/4 teaspoon black pepper

For the creamy finish

11 - 4 cups (560 g) cooked shredded chicken
12 - 8 oz (225 g) cream cheese, softened and cubed
13 - 1 1/2 cups (170 g) freshly shredded sharp cheddar cheese
14 - 1/2 cup (120 ml) heavy cream
15 - 3 cups (90 g) baby spinach
16 - Salt, to taste
17 - 3 scallions, thinly sliced
18 - Extra shredded cheddar, for serving

# Instructions:

01 - Add chopped bacon to a Dutch oven over medium heat. Cook for 6-8 minutes, stirring often, until crisp. Transfer the bacon to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
02 - Add the onion and celery to the bacon drippings. Cook for 4-5 minutes until softened. If the pot looks dry, add the butter. Stir in the garlic and cook for 30 seconds.
03 - Pour in the chicken broth and scrape the bottom of the pot. Whisk in the ranch seasoning, garlic powder, onion powder and black pepper.
04 - Stir in the shredded chicken. Bring the soup to a gentle simmer and cook for 5 minutes so the chicken warms through and absorbs the seasoning.
05 - Reduce the heat to low. Add the cubed cream cheese and whisk until fully melted and smooth, about 3-4 minutes.
06 - Stir in the cheddar a handful at a time until melted. Add the heavy cream and baby spinach, then cook for 1-2 minutes until the spinach wilts. Taste and add salt only if needed.
07 - Ladle the soup into bowls. Top with the crisp bacon, sliced scallions and extra cheddar. Serve warm.

# Good to know:

01 - Use low-sodium broth because ranch seasoning, bacon and cheddar are salty.
02 - Freshly shredded cheddar melts smoother than pre-shredded cheese.
03 - Leftovers keep in the refrigerator for 3-4 days.

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