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Chicken Bacon Ranch Soup

Ingredients

  • 4-6 Slices of Bacon, chopped into small pieces
  • 1 T Fat
  • 1 Med Onion, diced
  • 3 Ribs of Celery, destringed and chopped
  • 1 T Minced Garlic
  • 1-2 T Dry Ranch Use what you want, a clean recipe, packet, homemade. Depending on how strong of a flavor it is, you might want to use only 1 tablespoon
  • 8 oz Package reduced Fat Cream Cheese You can use full fat if you want
  • 6 C Chicken Broth
  • 1 1/2-2 Lb Chicken Breasts or Thighs
  • 12 oz Frozen Cauliflower Cooked
  • 1 C Shredded Cheese
  • Dried Parsley

Salt and Pepper to taste

Instructions

  • Cook bacon until crisp. Remove.
  • If you don't have enough fat, add some to your skillet. Cook onion and celery for a few minutes.
  • Add the minced garlic and cook another minute or 2.
  • Add the ranch, chicken, and broth. Cook on low for 6 hours.
  • When done, remove the chicken breasts and allow to cool enough you can dice them.
  • In a blender place the cauliflower, a couple cups of the broth, and the cream cheese,
  • Blend until smooth.
  • Cut your chicken into bite-size pieces.
  • Pour the contents of the blender and the chicken back to the crockpot. Stir everything together. Taste and add salt and pepper.
  • Serve in bowls topped with shredded cheese, cooked bacon, a few shakes of parsley.