Chicken Bacon Ranch Soup is a creamy, cheesy, high protein soup that makes a great dinner when you want something warm, filling, and a little different from your usual chicken recipes.
With tender shredded chicken, crispy bacon, and plenty of ranch flavor, there’s a lot to love about this one.
If you’re tired of making the same chicken soup every week, this is an easy way to change things up. It’s thick, rich, and comforting, with bits of smoky bacon throughout. A little fresh spinach adds some color, and the cheddar makes every spoonful extra creamy.
You might be surprised to find cottage cheese in this recipe. It gets blended until smooth, so you won’t have any lumps in your soup. It’s a good way to make the broth creamy while adding more protein.
You’ll need a large Dutch oven and a blender, but nothing fancy beyond that. Everything is ready in about 45 minutes, and one batch makes six generous servings.
With 49 grams of protein per serving, this Chicken Bacon Ranch Soup is a satisfying choice for dinner. It’s also a great way to use leftover cooked chicken.
Why You’ll Love This Chicken Bacon Ranch Soup
49 Grams of Protein Per Serving
If you’re trying to eat more protein, this soup makes it easy. Each serving has 49 grams, so you can enjoy a filling meal without needing to make several side dishes.
A Great Way to Use Leftover Chicken
Have cooked chicken in the refrigerator? Shred it up and use it here. Rotisserie chicken works great, too, and saves you from having to cook chicken just for this recipe.
Rich and Creamy Without Heavy Cream
You don’t need heavy cream to make a thick, creamy soup. The blended cottage cheese, reduced-fat cream cheese, and milk give the broth a smooth texture without making it overly heavy.
Plenty of Bacon Ranch Flavor
If you love chicken bacon ranch sandwiches or casseroles, you’ll enjoy those same familiar flavors in soup form. The crispy bacon adds a nice salty crunch, especially when you save some for the top.
Easy Enough for a Weeknight
You can have this soup ready in 45 minutes, including prep time. It’s a good option for busy evenings when you want a homemade meal but don’t have hours to spend in the kitchen.
Ingredient Substitutions
Center-Cut Bacon
Regular bacon works great if that’s what you have. Turkey bacon is another option, although it won’t have quite the same smoky flavor.
Olive Oil
Avocado oil or canola oil can replace the olive oil.
All-Purpose Flour
Use a gluten-free all-purpose flour blend designed for thickening sauces and soups. Check the package for the recommended substitution ratio.
Reduced-Sodium Chicken Broth
Regular chicken broth works, but the soup will have more sodium. Unsalted chicken broth is another good choice, especially since the ranch seasoning and bacon already contain salt.
Low-Fat Cottage Cheese
Full-fat cottage cheese works great and gives the soup a slightly richer texture.
Reduced-Fat Cream Cheese
Regular cream cheese can be used without changing the amount. It makes the soup a little richer.
Ranch Seasoning Mix
Homemade dry ranch seasoning works, too. Use the equivalent of one 1-ounce packet.
Cooked Chicken Breast
Cooked rotisserie chicken or leftover roasted chicken works great. You can also use cooked boneless skinless chicken thighs if you prefer dark meat.
2% Milk
Whole milk makes the soup slightly richer. You can also use 1% milk for a lighter option, although the broth may be a little thinner.
Reduced-Fat Sharp Cheddar Cheese
Regular sharp cheddar or mild cheddar can be used instead. Monterey Jack is another good choice if you prefer a milder cheese flavor.
Fresh Baby Spinach
Chopped kale can replace the spinach, but it needs a little longer to soften. Frozen spinach also works if you thaw it and squeeze out the excess moisture first.
Fresh Chives
Thinly sliced green onion tops make a good replacement.
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RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
High Protein Chicken Bacon Ranch Soup
Ingredients
- 6 slices center cut bacon chopped
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 3 cloves garlic minced
- ⅓ cup all-purpose flour
- 4 cups reduced-sodium chicken broth divided
- 2 cups low-fat cottage cheese
- 4 ounces reduced-fat cream cheese softened
- 1 packet (1 ounce) ranch seasoning mix
- ½ teaspoon onion powder
- ¼ teaspoon ground black pepper
- 3 cups cooked boneless skinless chicken breast shredded
- 3 cups 2% milk
- 1 cup reduced-fat shredded sharp cheddar cheese
- 2 cups fresh baby spinach chopped
- 2 tablespoon fresh chives chopped
Instructions
- Heat a large Dutch oven over medium heat. Add the chopped bacon and cook for 6 to 8 minutes, stirring occasionally, until crispy.
- Transfer the bacon to a paper towel-lined plate using a slotted spoon. Drain the bacon grease from the pot.
- Add the olive oil and diced onion to the pot. Cook over medium heat for 4 to 5 minutes, stirring occasionally, until the onion softens.
- Add the minced garlic and cook for 30 seconds.
- Sprinkle the flour over the onion and garlic. Stir constantly for 1 minute.
- Slowly pour in 3 cups of chicken broth, stirring continuously until the flour is fully mixed in.
- Place the cottage cheese, softened cream cheese, and remaining 1 cup chicken broth in a blender. Blend until completely smooth.
- Pour the blended mixture into the Dutch oven.
- Add the ranch seasoning mix, onion powder, and black pepper. Stir to combine.
- Add the shredded chicken and milk. Stir until combined.
- Reduce the heat to medium-low and simmer gently for 10 minutes, stirring occasionally. Keep the soup from boiling.
- Gradually add the shredded cheddar cheese, stirring until completely melted.
- Stir in the chopped spinach and cook for 2 to 3 minutes, until wilted.
- Stir half of the cooked bacon into the soup. Remove from heat.
- Ladle the soup into serving bowls. Top each serving with the remaining crispy bacon and chopped fresh chives.
Notes
Tips and Tricks
Keep the Heat Low – Dairy-based soups can separate when they boil. Keep the soup at a gentle simmer once the cottage cheese mixture and milk have been added. Use Freshly Shredded Cheese – Cheese shredded from a block usually melts more smoothly than packaged shredded cheese. Save Some Bacon – Keep the bacon for topping separate until serving so it stays crispy instead of softening in the broth. Adjust the Thickness – If the soup becomes thicker than you prefer, stir in a little extra chicken broth or milk until it reaches your desired consistency. Watch the Salt – Ranch seasoning, bacon, and cheese all contain sodium. Taste the finished soup before adding any additional salt.Storing and Reheating
Refrigerating – Allow the soup to cool slightly, then transfer it to airtight containers and refrigerate within 2 hours. Store for up to 3 to 4 days. Reheating on the Stove – Warm the soup in a saucepan over medium-low heat, stirring frequently, until it reaches 165°F. Avoid boiling, which can cause the creamy broth to separate. Reheating in the Microwave – Place a serving in a microwave-safe bowl and cover loosely. Heat in short intervals, stirring between each, until heated through to 165°F. Freezing – Freezing isn’t recommended because the cottage cheese, cream cheese, and milk may separate or become grainy after thawing. Refrigerating leftovers gives you a better texture. Storing Toppings – Keep extra cooked bacon and chives in separate airtight containers in the refrigerator so you can add them just before serving.Nutrition
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