Chicken Bacon Ranch Soup

Ingredients:

• 6 slices of bacon
• 1 1/2 cups chopped onion
• 1 1/2 cups chopped carrots
• 1 1/2 cups chopped celery
• 1 1/2 pounds chicken breast
• 1 (1 ounce) package ranch seasoning
• 3 cups chicken broth
• 1/4 cup heavy cream
• 8 ounces cream cheese, softened
• 1 1/2 cups shredded cheddar cheese

Instructions:

1. Heat a large pot or Dutch oven over medium heat. Add the chopped bacon and cook until crisp. Remove the cooked bacon with a slotted spoon and set it aside. Drain off excess grease, leaving about 2 tablespoons in the pot.
2. Add the chopped onion, celery, and carrots to the pot. Sauté until the vegetables are tender and the onions turn translucent.
3. Place the chicken in the pot, sprinkle the ranch seasoning over the chicken, add half of the cooked bacon, and pour in the chicken broth. Bring the mixture to a simmer, cover the pot, and reduce the heat to medium-low.
4. Let the soup cook for about 30 minutes, stirring occasionally. Once the chicken is tender and thoroughly cooked, remove it from the pot and shred it.
5. While the shredded chicken is on the cutting board, add the heavy cream, softened cream cheese, and one cup of shredded cheddar cheese to the pot. Whisk until the cream cheese is fully dissolved. Stir the shredded chicken back into the soup.
6. Serve the soup immediately, topped with the remaining bacon and shredded cheddar cheese. Enjoy your Creamy Ranch Chicken Soup!