Bacon Ranch Chicken Soup
Rated 5.0 stars by 1 users
Servings
4
Cook Time
20 minutes
So creamy and comforting, perfect for chilly fall days.
Author:CanCooker
Ingredients
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6 Bacon strips
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1 medium Carrot, chopped
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1 rib Celery, chopped
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1/2 cup Onion, chopped
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1/2 teaspoon Garlic, minced
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3 tablespoons Flour
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1 envelope Ranch Salad Dressing mix
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3/4 teaspoon Salt
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1/4 teaspoon Pepper
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2 cans (14-1/2 ounces each) reduced-sodium Chicken Broth
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2 cups cooked Chicken Breast, shredded or cubed
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1 package (8 ounces) Cream Cheese, cubed
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1 cup Cheddar Cheese, shredded
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1/2 cup 2% Milk
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Chopped green onions, optional
Things You Need
Directions
Heat olive oil in any CanCooker on a medium-to-medium low heat source, cook bacon over medium heat until crisp.
Remove; drain on paper towels. When cooled, chop into bite sized pieces.
To the now empty CanCooker, add carrots, celery and onions to the bacon drippings; cook and stir over medium-high heat until tender.
Add garlic; sauté 1 minute longer.
Stir in flour, ranch seasoning, salt and pepper; gradually stir in broth.
Bring to a boil; cook until thickened, about 2 minutes.
Stir in chicken, cream cheese, cheddar, and milk.
Stir until cheeses are melted and well combined.
Add additional milk if you prefer a thinner consistency.
To serve, top with crumbled bacon, additional shredded cheddar cheese and if desired, chopped green onions.