If you’re looking for a soul-warming, irresistible bowl of comfort, this Chicken Bacon Ranch Soup Recipe is exactly what you need on a cozy night in. Bursting with savory bacon, tender chunks of chicken, creamy cheese, and the zesty tang of ranch seasoning, this soup brings together flavors that feel like a big, delicious hug. From the crispy bacon bits to the tender pasta and fresh spinach, every spoonful offers a perfect balance of textures and taste that will keep you coming back for more.
Ingredients You’ll Need
What makes this Chicken Bacon Ranch Soup Recipe so special are the simple, everyday ingredients that come together in a way that feels truly luxurious. Each component adds depth, whether it’s the crispy bacon providing smoky richness, the creamy cream cheese lending indulgence, or the fresh spinach adding a pop of color and nutrition.
- Bacon (6 strips): Cut into small pieces, bacon adds irresistible smoky flavor and crisp texture.
- Onion (1/2 medium): Chopped for a slight sweetness and aromatic base.
- Garlic (3 cloves): Minced to infuse that warm, inviting punch.
- Flour (2 tablespoons): Helps thicken the soup for a luxuriously creamy consistency.
- Low-sodium chicken broth (4 cups): The savory liquid foundation carrying every flavor.
- Ranch seasoning (1 tablespoon): The magic touch creating that unmistakable catchy profile—I personally love Hidden Valley.
- Fusilli or rotini pasta (1.5 cups uncooked): Spiral pasta that holds onto all the creamy goodness.
- Cream cheese (8 ounces, softened): Gives the soup its rich, dreamy, velvety texture.
- Cooked chicken (2 cups): I used rotisserie for convenience—juicy and tender.
- Fresh baby spinach (2 cups, packed): Adds freshness, color, and a little nutritional boost.
How to Make Chicken Bacon Ranch Soup Recipe
Step 1: Crisp the Bacon
Start by cutting the bacon into small pieces—kitchen shears make this ultra simple. Cook the bacon in a soup pot over medium-high heat until deliciously crispy, which will take about 10 minutes. Drain it on a paper towel-lined plate and leave 2 to 3 tablespoons of that flavorful bacon fat right in the pot to build your soup’s base.
Step 2: Sauté Onion
Next, toss in the chopped onion and sauté for around 3 to 4 minutes until it becomes translucent and甜香. This step builds an aromatic foundation that brings a gentle sweetness balancing the savory bacon.
Step 3: Add Garlic and Flour
Stir in minced garlic and sprinkle the flour over the ingredients, cooking for about a minute. The flour will help thicken the soup to that perfect creamy consistency without clumps, and the garlic starts releasing its wonderful flavor.
Step 4: Pour in Chicken Broth and Ranch Seasoning
Whisk in the chicken broth and sprinkle the ranch seasoning. Now crank up the heat to high and bring the mixture to a rolling boil. This is where your homemade soup starts taking shape with layers of delicious flavor!
Step 5: Cook the Pasta
Once boiling, add the uncooked fusilli pasta. Reduce the heat to a simmer and cover the pot with the lid slightly open. Let it cook for 10 minutes, stirring occasionally to keep the pasta from sticking and ensure even cooking.
Step 6: Combine Cream Cheese, Chicken, and Bacon
Time to stir in the softened cream cheese, cooked chicken, and about three-quarters of the crispy bacon. The cream cheese will melt into a luscious, creamy base—this may take around 5 minutes, and you might want to increase the heat slightly to get it melted through. If the soup feels too thick, add a splash more chicken broth or water to loosen it up.
Step 7: Finish with Fresh Spinach
Finally, stir in the fresh baby spinach and let it wilt gently from the heat. This adds a burst of green color and a slight freshness that cuts through the richness. Serve immediately and sprinkle each bowl with the remaining crispy bacon for that perfect finishing touch.
How to Serve Chicken Bacon Ranch Soup Recipe
Garnishes
For extra flair and texture, try topping your soup with shredded cheddar cheese, chopped green onions, or a dollop of sour cream. The crispy bacon on top is a must; it adds that irresistible crunch and smoky flavor that elevates every bite.
Side Dishes
This hearty soup pairs beautifully with warm, crusty bread or garlic knots for dipping. A fresh side salad with a zesty vinaigrette can also balance the creamy richness and keep the meal feeling light and fresh.
Creative Ways to Present
Looking to impress guests? Serve the Chicken Bacon Ranch Soup Recipe in mini bread bowls or mason jars for a fun twist. You can even sprinkle some fresh herbs like parsley or chives on top to brighten the presentation and add extra color.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer leftovers to an airtight container and store in the refrigerator. The flavors will continue to meld, making the soup even more delicious the next day. Consume within 3 to 4 days for best taste and freshness.
Freezing
You can freeze this soup, but keep in mind that the pasta may become a bit softer after thawing. To minimize this, cook the pasta separately next time and add it fresh after reheating. Freeze in a freezer-safe container for up to 2 months.
Reheating
Reheat gently on the stovetop over medium-low heat, stirring occasionally to prevent sticking. Add a splash of chicken broth or water if the soup has thickened too much. Avoid microwaving at high power to keep the creamy texture intact.
FAQs
Can I use other types of cheese instead of cream cheese?
Absolutely! While cream cheese gives the soup its signature creamy texture, you can substitute with mascarpone or even a mild cheddar for a slightly different flavor profile.
Is there a vegetarian version of this Chicken Bacon Ranch Soup Recipe?
Yes! Simply omit the chicken and bacon, and use vegetable broth instead of chicken broth. You can add extra veggies like mushrooms or potatoes for heartiness.
Can I make this soup in a slow cooker?
While this recipe is best on the stovetop for perfect texture, you can adapt it for a slow cooker by cooking bacon and onions first, then adding all ingredients minus spinach and cream cheese. Stir those in at the end to avoid overcooking.
What is the best pasta shape to use in this soup?
Fusilli or rotini are perfect because their spiral shapes trap the creamy soup, but any small pasta like shells or elbow macaroni will work as well.
How spicy is the Chicken Bacon Ranch Soup Recipe?
This soup is typically mild and creamy with a tangy ranch flavor. If you prefer heat, add a pinch of cayenne pepper or a few dashes of hot sauce.
Final Thoughts
This Chicken Bacon Ranch Soup Recipe is a true crowd-pleaser that never fails to comfort and delight. Whether you’re making it for a family dinner or a cozy night alone, it brings warmth and flavor that feels like a big, delicious hug. Go on, dive in and make this your new favorite soup—it’s worth every creamy, crispy bite!
Print
Chicken Bacon Ranch Soup Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A hearty and creamy Chicken Bacon Ranch Soup combining crispy bacon, tender chicken, fresh spinach, and flavorful ranch seasoning with comforting pasta in a rich broth.
Ingredients
Meat & Dairy
- 6 strips bacon, cut into small pieces
- 8 ounces cream cheese (Philly block), softened
- 2 cups cooked chicken (rotisserie recommended)
Produce
- 1/2 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups packed fresh baby spinach
Pantry Items
- 2 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 tablespoon ranch seasoning (e.g. Hidden Valley)
- 1.5 cups uncooked fusilli or rotini pasta
Instructions
- Cook the Bacon: Cut the bacon into small pieces using kitchen shears. Place the bacon pieces in a soup pot over medium-high heat. Cook for about 10 minutes until crispy. Once cooked, transfer to a paper towel-lined plate and leave 2 to 3 tablespoons of bacon fat in the pot.
- Sauté the Onion: Add the chopped onion to the pot with the reserved bacon fat. Sauté for 3 to 4 minutes until the onion becomes translucent and fragrant.
- Add Garlic and Flour: Stir in the minced garlic and flour. Cook for about 1 minute, stirring constantly to combine and cook out the raw flour taste.
- Add Broth and Seasoning: Slowly whisk in the chicken broth and ranch seasoning. Increase the heat to high and bring the mixture to a rolling boil.
- Cook the Pasta: Once boiling, add the uncooked fusilli or rotini pasta. Reduce the heat to a simmer, cover the pot with the lid slightly ajar, and cook for 10 minutes. Stir occasionally to prevent the pasta from sticking to the bottom of the pot.
- Incorporate Cream Cheese and Chicken: Stir in the softened cream cheese, cooked chicken, and about three-quarters of the crispy bacon. Continue stirring for about 5 minutes to fully melt and incorporate the cream cheese. If the soup is too thick, thin it with a splash of additional chicken broth or water. Increase heat slightly if needed to help melt the cheese.
- Add Spinach and Serve: Stir in the fresh baby spinach, allowing it to wilt in the hot soup. Serve immediately, topping each bowl with the reserved crispy bacon pieces.
Notes
- Use kitchen shears for easy bacon cutting.
- Keep some bacon fat in the pot for extra flavor in the sauté step.
- Adjust thickness by adding more chicken broth if needed after adding cream cheese.
- Use rotisserie chicken for convenience and extra flavor.
- Stir occasionally during pasta cooking to prevent sticking.
- Wilmting spinach at the end keeps it bright and fresh.
