Chicken Bacon Ranch Soup
User Reviews
5
Chicken Bacon Ranch Soup
Description
This Chicken Bacon Ranch Soup begins with crisping chopped bacon and reserving some for garnish. Onions are sautéed in rendered bacon fat, then garlic and flour are added to build a roux that thickens the broth. Chicken broth combined with ranch seasoning creates a flavorful base to cook fusilli pasta until al dente. Cream cheese adds creaminess, blending smoothly into the soup along with cooked chicken and fresh baby spinach, which wilts gently to retain color and texture.
The final dish melds creamy and savory notes from ranch and cream cheese with smoky bacon bits and fresh green spinach. The fusilli pasta provides tender bite and body. This soup serves well as a filling meal on colder days and can be topped with scallions or cheddar for added flavor contrast.
Chopped scallions can be used as a fresh topping, and grated cheddar cheese also complements the soup. Using rotisserie chicken simplifies preparation, and stirring well ensures cheese and cream integrate evenly. This soup reheats well and can be thinned if necessary with additional broth or water.
Ingredients
- 6 trips Bacon cut into small pieces
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons flour
- 4 cups chicken broth low-sodium
- 1 tablespoon ranch seasoning I used Hidden Valley
- 1.5 cups fusilli pasta or rotini pasta, uncooked
- 8 ounces cream cheese softened, block, Philly brand
- 2 cups chicken cooked, rotisserie suggested
- 2 cups baby spinach packed, fresh
Instructions
- Cut the bacon up (this is easy with kitchen shears) and add it to a soup pot over medium-high heat until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of bacon fat in the pot.
- Add the onion to the pot and sauté for 3-4 minutes.
- Stir in the garlic and flour and cook for about 1 minute.
- Whisk in the chicken broth and ranch seasoning. Increase the heat to high and bring to a boil.
- Once boiling, stir in the pasta. Reduce the heat so it's simmering. Cover the pot with the lid slightly open and cook for 10 minutes. Stir occasionally so the pasta doesn't stick to the bottom of the pot.
- Stir in the cream cheese, chicken, and about 3/4 of the bacon (save the rest for topping each bowl). It will take about 5 minutes or so to incorporate the cream cheese (stir to help it along, and you may need to increase the heat a bit). If needed, thin the soup with a splash more chicken broth or some water.
- Stir in the spinach and let it wilt, then serve immediately and top each bowl with the remaining bacon.
Notes
- Chopped scallions make a fresh topping to enhance flavor.
- Grated cheddar cheese can be added for a richer finish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 606 kcal
% Daily Value*
| Calories | 606kcal | 30% |
| Carbohydrates | 30g | 10% |
| Protein | 34g | 68% |
| Fat | 39g | 60% |
| Saturated Fat | 17g | 85% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 13g | 65% |
| Trans Fat | 1g | 50% |
| Cholesterol | 137mg | 46% |
| Sodium | 819mg | 34% |
| Potassium | 674mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2209IU | 44% |
| Vitamin C | 6mg | 7% |
| Calcium | 102mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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