Enter "Chicken Bacon Ranch Soup," a flavor-packed twist on traditional chicken noodle soup that has earned its place as a beloved family favorite. Brace yourselves, because once you've tried this recipe, you'll be hooked on its irresistible combination of tender chicken, crispy bacon, and creamy ranch flavors.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Course: Soup
Cuisine: American
Keyword: easy soup, hearty soup
Servings: 6Servings
Calories: 697kcal
As an Amazon Associate I earn from qualifying purchases.
In a large pot or Dutch oven, cook the chopped bacon over medium heat until it becomes crispy, about 5 minutes. Remove the bacon with a slotted spoon and set it aside, leaving the bacon drippings in the pot.
8 Slices Bacon
Add the diced chicken to the kettle with the bacon drippings. Cook for about 5 minutes until the chicken is no longer pink. Remove the chicken and set it aside. Skip this step if you are using rotisserie chicken.
2 Pounds Chicken
In the same pot, add the chopped onion, garlic, and celery. Sauté for about 5 minutes until the vegetables start to soften. Add any other vegetables at this time, if desired. Return the cooked chicken and crumbled bacon to the pot.
Pour in the chicken broth and bring the soup to a boil. Reduce the heat to a simmer and let it cook for about 10-15 minutes until the chicken is cooked through and the vegetables are tender.
6 cups chicken broth
Add the noodles and let cook while you prepare the cream cheese. Cut the cream cheese into large chunks and let it soften. Add the softened cream cheese and ranch seasoning mixture to the soup, stirring until it's fully incorporated, and the soup becomes creamy.
Make this in a slow cooker for a convenient and hands-off cooking experience. Using a slow cooker simplifies the process, and you'll come home to a delicious, hot meal.Here's how to adapt the recipe for a slow cooker.In a large skillet, cook the chopped bacon over medium heat until it becomes crispy, about 3-4 minutes. Remove the bacon with a slotted spoon and set it aside to drain on a paper towel.In the same skillet, add the diced raw chicken breast. Sauté for about 5 minutes until the chicken is no longer pink. Remove the chicken and set it aside. If using leftover chicken or rotisserie chicken, skip this step.In the slow cooker, combine the chopped onion, garlic, celery, and any other vegetables.Add the cooked chicken, bacon, and chicken broth to the slow cooker.Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, or until the chicken is fully cooked, and the vegetables are tender.In a separate bowl, whisk together the softened cream cheese and dry ranch seasoning mix until smooth.Stir the cream cheese and ranch mixture into the slow cooker. Mix well until the soup is creamy and the ingredients are fully incorporated.Add the heavy cream and shredded cheddar cheese and continue to cook for an additional 15-20 minutes, or until the cheese is melted, and the soup is creamy and flavorful. Season the soup with salt and pepper to taste. Adjust the seasonings as needed. Serve the Creamy Chicken Bacon Ranch Soup hot, garnished with fresh chives or green onions if desired.