This chicken bacon ranch soup is irresistibly creamy, easy to make, uses everyday ingredients, and is sure to become a family favorite!
This soup is so good. The tangy ranch + cream cheese combo is a crowd favorite. Add some crispy bacon, tender chicken, and pasta, and you've got one heck of a soup.
How to make chicken bacon ranch soup (overview):
Recipe notes & tips:
- Bacon and ranch seasoning are both quite salty, so be sure to use low-sodium chicken broth if you're concerned the soup could be a bit salty for you. I don't add any extra salt to this recipe. You can make a homemade ranch seasoning mix if you need to further control salt.
- You can use a different shape of pasta... just be sure not to add too much if it's a much smaller shape than fusilli (then add less than the suggested amount).
- I don't throw out bacon fat - I add it to a container that I keep in my fridge. You can cook with bacon fat (use it instead of olive oil or butter) or spread it on bread in place of butter for a delicious pop of bacon-y flavor.
- You may need to add a splash more chicken broth to leftovers as the pasta will soak up the broth the longer it sits.
You may also like...
- Creamy Bacon Chicken
- Chicken Bacon Gnocchi
- Cheddar Bacon Ranch Cream Cheese Chicken
- Chicken Ranch Pasta Salad
- Creamy Chicken Lasagna Soup
- Ranch Chicken Pasta with Fresh Tomatoes and Spinach
Questions about this ranch chicken soup? Let me know in the comments below!
Chicken Bacon Ranch Soup
- 6 strips bacon cut into small pieces
- 1/2 medium onion chopped
- 3 cloves garlic minced
- 2 tablespoons flour
- 4 cups low-sodium chicken broth
- 1 tablespoon ranch seasoning I used Hidden Valley
- 1.5 cups uncooked fusilli/rotini pasta
- 8 ounces cream cheese (a block of Philly) softened
- 2 cups cooked chicken (I used rotisserie)
- 2 cups (packed) fresh baby spinach
- Cut the bacon up (this is easy with kitchen shears) and add it to a soup pot over medium-high heat until crispy (about 10 minutes). Transfer the bacon to a paper towel lined plate and leave 2-3 tablespoons of bacon fat in the pot.
- Add the onion to the pot and sauté for 3-4 minutes.
- Stir in the garlic and flour and cook for about 1 minute.
- Whisk in the chicken broth and ranch seasoning. Increase the heat to high and bring to a boil.
- Once boiling, stir in the pasta. Reduce the heat so it's simmering. Cover the pot with the lid slightly open and cook for 10 minutes. Stir occasionally so the pasta doesn't stick to the bottom of the pot.
- Stir in the cream cheese, chicken, and about 3/4 of the bacon (save the rest for topping each bowl). It will take about 5 minutes or so to incorporate the cream cheese (stir to help it along, and you may need to increase the heat a bit).
- Stir in the spinach and let it wilt, then serve immediately and top each bowl with the remaining bacon.
- Chopped scallions would work as a topping for this soup if you happen to have some.
- Some grated cheddar would also be a good topping for this soup.
- Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.