Chicken Bacon Ranch Soup THM:S
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If you’re in the mood for a good, hearty soup…I’ve got you covered! My Chicken Bacon Ranch soup is creamy, packed full of flavor and best of all? It’s totally slimming!
I was in the mood for soup and really wanted to create something you don’t see every day. Usually, soups like this involve a potato base, but I use a blend of cauliflower and broccoli to give the soup a rich, thick base without the added starch. There’s just enough cream to give it a smooth texture without adding a lot of extra calories. For my ranch flavoring, I used Rhonda’s Ranch Mix and omitted the yogurt and mayo.
This soup went over really well with my family. Chicken Bacon Ranch is just a universally friendly mix! 😉 This soup is easy to throw together and it simmers in the Crock-Pot all day, which is always an added bonus. The recipe makes a HUGE Crock-Pot full or enough for 6-8 people. It’s the perfect soup to get you through those cold Winter nights!
- 2 12 oz bags Frozen Broccoli and Cauliflower Mix (If you can't find a mix, use 1 bag of frozen cauliflower and 1 bag of frozen broccoli)
- 1 C. Chicken Broth
- 1/2 C. Cream
- 1 8 oz. Block Cheddar Cheese (Cut into small cubes)
- 3 Thawed Boneless Skinless Chicken Breasts
- 1/2 Recipe Rhondas Ranch Mix (Find in article above, omit yogurt and mayo!)
- 4-6` Slices Cooked Bacon (To crumble on top!)
- Place your chicken breasts in the bottom of your Crock-Pot. Put the broccoli and cauliflower mix in a large pot with 1/2 C. water. Bring to a boil and let simmer until tender. Drain vegetables and place in a blender with the chicken broth and cheese. Puree until smooth. If you have a small blender, this might take a couple tries! Transfer to Crock-Pot and add cream and ranch mix. Cook on low for 4 hours. When ready to serve, shred chicken breasts using two forks. Top bowls with shredded cheese and bacon crumbles. Enjoy!