Such a delicious meal! It tastes even better the following day… if you can wait that long :)
You know those chilly Midwestern evenings when all you want is something warm and comforting? Well, my Low Carb Chicken Bacon Ranch Soup is the perfect remedy! Inspired by the creamy, tangy flavors of the classic ranch seasoning and combined with the heartiness of chicken and bacon, this soup is a low carb delight that doesn’t compromise on taste. It’s great for those who are watching their carbs, but still want something indulgent and filling. Plus, it’s a breeze to whip up after a busy day at work.
This flavorful soup pairs wonderfully with a simple side salad or some steamed vegetables to keep things light and fresh. If you’re not strictly low-carb, you can also serve it with a slice of crusty bread for the ultimate comfort meal. I personally love adding a dollop of sour cream and a sprinkle of fresh chives on top for an extra burst of flavor.
Low Carb Chicken Bacon Ranch Soup
Servings: 4
Ingredients
4 slices of bacon, chopped
1 lb chicken breast, cooked and shredded
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup cream cheese, softened
1 packet ranch seasoning mix
1 cup shredded cheddar cheese
Salt and pepper to taste
Fresh chives, chopped (optional for garnish)
Directions
1. In a large pot, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
2. Add the diced onion to the pot and cook until translucent, about 5 minutes. Add the minced garlic and cook for another minute until fragrant.
3. Pour in the chicken broth and bring to a simmer. Add the shredded chicken, heavy cream, cream cheese, and ranch seasoning. Stir until the cream cheese is fully melted and the mixture is well combined.
4. Reduce the heat to low and stir in the shredded cheddar cheese until melted and smooth. Season with salt and pepper to taste.
5. Simmer the soup for an additional 5-10 minutes to let the flavors meld together.
6. Serve hot, topped with the reserved bacon and a sprinkle of fresh chives, if desired.
Variations & Tips
For a spicier kick, try adding a diced jalapeño with the onion or a teaspoon of smoked paprika with the ranch seasoning. If you’re looking to add more veggies, throw in some spinach or kale during the last few minutes of cooking. For a dairy-free version, substitute the heavy cream and cream cheese with coconut milk and a dairy-free cream cheese alternative. Don’t have chicken breast on hand? Rotisserie chicken works beautifully in this recipe too.
