Ingredients

Base Ingredients:

• 6 slices bacon, diced

• 1-2 tablespoons butter

• 1 large yellow onion, diced

• 2 ribs celery, diced

• 2 large carrots, diced

• 3 cloves garlic, minced

• 6 cups low-sodium chicken broth

• 1 packet (1 ounce) dry ranch seasoning mix

Protein & Dairy:

• 4 cups cooked chicken, shredded

• 8 ounces cream cheese, softened and cubed

• 1½ cups shredded cheddar cheese

• ⅔ cup sour cream (room temperature) or ½ cup heavy cream

• 3 cups baby spinach

Seasonings:

• Salt and black pepper to taste

• Green onions, chopped (for garnish)

Instructions

Cook the Bacon Base

Heat a large Dutch oven over medium-high heat and cook the diced bacon until crispy. Remove bacon with a slotted spoon and set aside on paper towels, keeping 1-2 tablespoons of bacon fat in the pot.

Build the Vegetable Base

Add butter to the bacon fat and sauté the diced onion, celery, and carrots for 5-7 minutes until softened. Add minced garlic and cook for another 30 seconds until fragrant.

Create the Broth

Pour in chicken broth and ranch seasoning, scraping up any browned bits from the bottom of the pot. Bring to a simmer and cook until carrots are tender, about 5-10 minutes. Add the shredded chicken and simmer for 5 minutes to heat through.

Add the Creaminess

Reduce heat to low and gradually stir in the cream cheese cubes, whisking until completely melted and smooth. Add the cheddar cheese in increments, stirring constantly until melted.

Temper the sour cream by mixing several tablespoons of hot soup into it, then stir the warmed mixture back into the soup. This prevents curdling and creates a silky texture.

Finish and Serve

Stir in the baby spinach and cook for 2-3 minutes until wilted. Add the crispy bacon back to the soup and season with salt and pepper to taste. Serve immediately, garnished with extra cheddar cheese and chopped green onions.