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Overhead view of creamy Chicken Bacon Ranch Soup in a dark bowl, topped with crispy bacon pieces and fresh chives. Shredded chicken and spinach fill the rich, creamy broth. Set on a rustic wooden table with fresh chives and a beige napkin.

High Protein Chicken Bacon Ranch Soup

Nesting Lane
Chicken Bacon Ranch Soup is a creamy, high protein dinner with 49 grams of protein per serving. Easy comfort food ready in 45 minutes.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine American
Servings 6

Equipment

Large Dutch Oven
Large Skillet
Blender
Cutting Board
Sharp Knife
Wooden Spoon
Ladle

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

Calories: 469kcalCarbohydrates: 22gProtein: 49gFat: 20gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.1gCholesterol: 118mgSodium: 1097mgPotassium: 966mgFiber: 1gSugar: 10gVitamin A: 1462IUVitamin C: 7mgCalcium: 381mgIron: 2mg
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