There’s something magical about the trio of chicken, bacon, and ranch — and when you turn it into a warm, cheesy bowl of soup? Pure comfort.

This chicken bacon ranch soup has become my favorite way to turn leftover chicken into a hearty, flavor-packed meal that tastes like it came straight from a cozy diner.

Why I Love This Recipe

Comfort food in under 30 minutes

Creamy, cheesy, and full of flavor

Bacon adds the perfect crispy, smoky bite

Great way to use leftover or rotisserie chicken

Perfect for meal prep and easy weeknight dinners

What You’ll Need (Ingredient Highlights)

Bacon – Crisped up first for that savory depth and crunch

Onion, celery, garlic – Aromatics that build a delicious base

Shredded chicken – Pre-cooked makes this so fast and easy

Ranch seasoning – Adds herby, tangy, familiar comfort

Cream cheese + cheddar – Make it extra rich and velvety

Baby spinach – For a fresh, colorful boost

Heavy cream – Gives that final silky touch

Pro Tips Before You Start

Use rotisserie chicken to cut down on prep time

Let cream cheese soften slightly before adding so it melts smoothly

Don’t skip the bacon garnish — it adds amazing crunch

Add spinach at the end to keep it vibrant and fresh

For extra flavor, sauté the veggies in bacon drippings before adding broth

How to Make Chicken Bacon Ranch Soup

Step 1: Cook the Bacon

Heat a large Dutch oven over medium-high heat.

Add diced bacon and cook until crispy.

Transfer bacon to a paper towel-lined plate and set aside.

Step 2: Sauté the Veggies

Add butter to the pot. Once melted, add diced onion and celery.

Cook for 5–7 minutes until softened, then add garlic and cook for 30 seconds.

Step 3: Add Broth and Chicken

Pour in the chicken broth. Stir in ranch seasoning and black pepper.

Add the shredded chicken and simmer for about 5 minutes until warmed through.

Step 4: Stir in the Cheeses

Add cubed cream cheese and shredded cheddar to the pot.

Stir until completely melted and the soup is smooth and creamy.

Step 5: Add Spinach

Stir in chopped baby spinach and cook for 2–3 minutes, until wilted.

Step 6: Finish with Cream

Pour in the heavy cream and stir until warmed through.

Ladle into bowls and garnish with crispy bacon, extra cheese, and parsley.

What to Serve It With

Crusty bread or garlic toast

Grilled cheese or panini

Caesar or wedge salad

Baked potatoes or sweet potatoes

Crackers or toasted pita

Variations / Substitutions

Use turkey bacon for a lighter option

Swap spinach with chopped kale or Swiss chard

Add cooked pasta for a creamy chicken noodle twist

Try Monterey Jack or pepper jack for extra flavor

Use low-fat cream cheese and cheese for a lighter version

Storage & Leftovers

Refrigerate: Store in airtight container for up to 4 days

Freeze: Best without spinach or cream added; freeze up to 2 months

Reheat: Gently on the stovetop over low heat, stirring often

Tip: Add a splash of broth or cream if soup thickens too much

FAQs

Can I use leftover rotisserie chicken?
Yes! It’s actually perfect for this soup and saves tons of time.

Is this soup spicy?
No, but you can add a dash of cayenne or hot sauce if you want heat.

Can I make this in a slow cooker?
Yes, cook everything except spinach and cream for 4 hours on low, then stir in the final ingredients at the end.

Can I make it dairy-free?
The texture will change, but you can use dairy-free cream cheese and plant-based milk.

What can I substitute for ranch seasoning?
Use a mix of dried dill, parsley, onion powder, and garlic powder with a pinch of salt.

Can I use frozen spinach?
Yes, just thaw and squeeze out excess moisture before adding.

Does it work as a freezer meal?
Yes, freeze without spinach and cream, and add them fresh when reheating.

Final Thoughts

This chicken bacon ranch soup has all the makings of a comfort food classic.

It’s creamy, flavorful, and impossibly easy to throw together on a weeknight.

Whether you’re cooking for your family or just yourself, it’s the kind of dish that feels like a warm hug in a bowl.

The Boat Shed Kitchen