Chicken Bacon Ranch Soup
Rated 5 stars by 1 users
1 pound boneless skinless chicken breast
3 cups low sodium chicken broth
1 bag Ranch Dressing & Dip Mix
1/2 pound broccoli florets
4 ounces cream cheese, softened
1 cup shredded cheddar cheese
1/2 cup heavy cream
4 ounces bacon, chopped
Add chicken to the bottom of a slow cooker. Whisk together chicken broth and Ranch Dressing & Dip Mix. Pour over chicken. Cover and cook on high for 6 hours or low for 4 hours or until chicken is very tender. Alternately, cook ingredients in an electric pressure cooker for 25 minutes. Use quick pressure release.
Shred chicken. Add broccoli and continue cooking for about 15minutes or until broccoli is tender. (Cook for 2 minutes in the pressure cooker. Use natural pressure release.)
Stir in cream cheese, cheddar cheese, and heavy cream until completely combined.
Meanwhile, cook bacon in a 12-inch nonstick skillet to desired doneness. Drain on a paper towel-lined plate.
Serve soup topped with bacon and extra cheese if desired.
Calories 680, Fat 46 grams, Saturated Fat 23 grams, Carbs 14 grams, Fiber 1 grams, Sugar 7 grams, Cholesterol 205 milligrams, Sodium 1040 milligrams
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