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The Boat Shed Kitchen

Chicken Bacon Ranch Soup

This Chicken Bacon Ranch Soup is a hearty, flavor-packed recipe made with shredded chicken, crispy bacon, ranch seasoning, cheddar cheese, and spinach in a creamy broth. It’s the ultimate comfort meal that’s weeknight-easy but tastes like it simmered all day.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Calories: 420
Ingredients Method Notes

Ingredients
  

  • 3½ slices bacon diced
  • 1 tablespoon unsalted butter
  • 1 yellow onion diced
  • 2 ribs celery diced
  • 2 cloves garlic minced
  • 5½ cups low-sodium chicken broth
  • 2 tablespoons ranch seasoning mix
  • ½ teaspoon ground black pepper
  • 4 cups cooked shredded chicken
  • 7½ ounces cream cheese cut into cubes
  • 1 cup freshly shredded cheddar cheese plus more for garnish
  • 2½ cups chopped baby spinach
  • ⅓ cup heavy cream room temperature
  • Fresh parsley optional, for garnish

Method
 

  1. Heat a large Dutch oven over medium-high heat.
  2. Cook diced bacon until crispy. Remove and set aside.
  3. Add butter to the pot. Once melted, sauté onion and celery for 5–7 minutes.
  4. Add garlic and cook 30 seconds more.
  5. Pour in chicken broth. Stir in ranch seasoning and pepper.
  6. dd shredded chicken and simmer 5 minutes.
  7. See full steps with tips & photos → https://theboatshedcafe.com/chicken-bacon-ranch-soup/

Notes

  • You can use rotisserie chicken for extra ease.
  • Don’t skip softening the cream cheese—it blends more smoothly when closer to room temp.
  • Baby spinach wilts fast, so don’t overcook it.