Chicken Bacon Ranch Soup
Rendering the bacon first is non-negotiable — the smoky drippings become the base you cook everything in, and the crisp bits get stirred back in for a salty crunch in every spoonful. The trick to a ranch soup that stays silky instead of separating is a roux stirred in before the dairy, so the cream thickens gently without curdling, while a buttermilk-and-herb blend delivers that unmistakable ranch tang. It's a one-pot comfort dinner that turns the flavors of the classic dip into a spoonable meal, and it's begging to be mopped up with a wedge of our Skillet Cornbread.
Dinner · American, Fall, Comfort Food, High-Protein • 55 min
Nutrition (per serving)420Calories·24gFat·24gCarbs·28gProtein
Per serving. Values are approximate and calculated from USDA FoodData Central.
Ingredients
- For the soup:
- 6 slices thick-cut bacon, cut into ½-inch pieces
- 2 boneless, skinless chicken breasts (6 to 8 ounces each)
- 1½ teaspoons kosher salt, divided, plus more to taste
- ¾ teaspoon freshly ground black pepper, divided
- 2 tablespoons unsalted butter
- 1 large yellow onion, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- ⅓ cup all-purpose flour
- 6 cups low-sodium chicken broth
- 1 pound Yukon Gold potatoes, cut into ½-inch cubes
- 1 tablespoon dried dill
- 1 tablespoon dried parsley
- 1 tablespoon dried chives
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 cup heavy cream
- ½ cup buttermilk
- For serving:
- ½ cup shredded sharp cheddar cheese
- 2 sliced scallions
Get Our Free 5-Ingredient Summer Dinners PDF
10 effortless recipes with 5 ingredients or fewer — delivered to your inbox, plus one thoughtful recipe every week.
Steps
- Render the bacon: Set a large Dutch oven or 6-quart pot over medium heat. Add the bacon and cook, stirring occasionally, until crisp and the fat has rendered, 7 to 8 minutes. Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving about 2 tablespoons of drippings in the pot (pour off and discard any extra).
- Cook the chicken: Season the chicken breasts with ½ teaspoon of the kosher salt and ¼ teaspoon of the black pepper. Add them to the pot and sear over medium-high heat until golden on both sides and cooked through, 4 to 5 minutes per side, or until the thickest part registers 165°F on an instant-read thermometer. Transfer to a plate to rest, then shred or chop into bite-size pieces.
- Build the base: Melt the butter in the pot over medium heat. Add the onion and celery and cook, scraping up any browned bits from the bottom, until softened, 5 to 6 minutes. Stir in the garlic and cook until fragrant, 30 seconds. Sprinkle in the flour and cook, stirring constantly, for 1 minute to toast it.
- Add the liquid and potatoes: Slowly whisk in the chicken broth, a cup at a time, until the mixture is smooth. Stir in the potatoes, dried dill, dried parsley, dried chives, garlic powder, onion powder, the remaining 1 teaspoon kosher salt, and the remaining ½ teaspoon black pepper. Bring to a simmer, then reduce the heat to medium-low and cook, stirring occasionally, until the potatoes are fork-tender, 12 to 15 minutes.
- Add the dairy: Reduce the heat to low. Whisk in the heavy cream and buttermilk, then return the shredded chicken and most of the crisp bacon (reserve a little for garnish) to the pot. Simmer gently until warmed through, 3 to 4 minutes — don't let it boil, or the dairy can separate.
- Serve: Taste and adjust the salt. Ladle into bowls and top with the reserved bacon, the cheddar, and the scallions.
Tips & Variations
Make Ahead
The soup can be made up to 2 days ahead and refrigerated. Cool it completely before refrigerating; the potatoes will soak up broth as it sits, so thin it with a splash of chicken broth when you reheat. Hold the cheddar and scallions until serving so they stay bright.
Storage
Refrigerate leftovers in an airtight container for up to 3 days, or freeze (without the cheese garnish) for up to 3 months. Cream soups can separate slightly on thawing, so reheat gently over low heat, whisking, until smooth and warmed through; stir in a splash of broth if it has thickened.
Substitutions
Boneless, skinless chicken thighs are a great swap for breasts — they stay juicier and need a minute or two longer to reach 165°F. Rotisserie chicken works too: skip the searing and stir 3 cups of shredded cooked chicken in with the dairy. No buttermilk? Use ½ cup whole milk plus 1 teaspoon lemon juice or white vinegar. For a lighter soup, use half-and-half in place of the heavy cream. A store-bought ranch seasoning packet (about 1 ounce) can replace the dried herbs, garlic powder, and onion powder in a pinch.
Nutrition
Per serving: ⅙ of the recipe (about 1⅔ cups)
Reviews
Reviews coming soon! In the meantime, let us know what you think of this recipe.
