Cheesy Chicken Soup

October is the beginning of soup season for me. The combination of cream cheese and shredded cheddar cheese in this recipe makes this soup extra filling. Warm chicken soup pleases most everyone, so make some cheesy chicken soup for your family on one of these cool October days.

Cheesy Chicken Soup

2 pounds boneless chicken breast (about 3 cups shredded)

12 ounces bacon, cooked, crumbled, and divided

1/2 onion, diced

3 garlic cloves, minced

1 rib celery, diced

8 ounces cream cheese, softened

6 cups chicken broth

2 1/2 cups baby spinach

2 1/2 cups shredded cheddar cheese, packed in a measuring cup

2 tablespoons heavy cream

1 packet ranch seasoning

1/2 teaspoon black pepper

1/2 teaspoon red pepper flakes

Salt to taste

Parsley and chives, optional for garnish

Cook chicken as desired in slow cooker or instant pot, then shred. Fry the bacon, set aside to cool, and reserve about a tablespoon of bacon grease. In a large Dutch oven, saute onion, garlic, and celery in the bacon grease over medium heat. Once translucent, add cream cheese and stir until combined. Add the chicken broth, spinach, cheese, and heavy cream. Stir in ranch seasoning, black pepper, red pepper, and salt. Bring to a slow boil over medium heat, then simmer uncovered over medium-low heat for 10 minutes. Add the chicken and half the bacon. Simmer on low heat for 20 minutes, stirring occasionally until thickened. Serve topped with crumbled bacon, extra shredded cheese, parsley, or chives, as desired.

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