Macro-Friendly Chicken Bacon Ranch Soup

There’s nothing better than creamy, cozy soup on a cold day & this Macro-Friendly Chicken Bacon Ranch Soup is going to be one of your new favorites! With 34g of protein per serving, this soup will not only warm you up, but it will keep you feeling full and satisfied for hours.

My favorite soups are those that have a creamy base. Unfortunately, that usually means they’ll be higher in fat and calories. This lightened-up Chicken Bacon Ranch Soup, on the other hand, manages to pull off a creamy texture without a lot of excess fat and calories. I can’t wait for you to try this one!

3 Reasons Why You’ll Love This Recipe

1. It’s a flavor explosion. If you enjoy robust flavors, then you’ll have to try this soup. Savory bacon, creamy cheese, and tangy ranch all combine to deliver an experience like no other. Bland soup broth? Not here!
2. It’s got 34g of protein per serving. We used lean, juicy chicken breasts and crispy turkey bacon to ramp up the protein content without subjecting it to extra fat.
3. It’s family-friendly. I know when it comes to my family, if I try to serve a boring, bland, “healthy” dish, I’ll get an immediate “I don’t like it.” But our Chicken Bacon Ranch Soup is anything but boring and bland! & anytime a dish has bacon, my kids are on board!

MyFitnessPal & MacrosFirst Pre-Log

“FHM Chicken Bacon Ranch Soup”

Dinner · Serves 6

Macro-Friendly Chicken Bacon Ranch Soup

★★★★★Tap a star to rate

Creamy, indulgant, but macro & family-friendly – this is the kind of dish you're going to want to earmark so you can come back to again and again!

Print Pin Rate

320 calories

34g protein

8g carbs

15g fat

45% protein · 10% carbs · 45% fat

10.6g protein per 100 cal

Prep

10 mins

Cook

30 mins

Total

40 mins

Ingredients

• 6 slices Turkey bacon Chopped
• 1 tbsp Butter
• 1 small Yellow onion Chopped
• 2 stalks Celery Chopped
• 3-4 cloves Garlic Minced
• 6 cups Low-sodium chicken broth
• 1 lbs Boneless, Skinless Chicken Breast Cut into bite sized pieces
• 1 packet Dry ranch seasoning mix 1 oz.
• 4 oz Less-fat cream cheese Softened, cut into cubes
• 4 oz Reduced-Fat cheddar cheese Shredded
• Optional toppings for serving: crumbled bacon, more cheddar cheese, green onions

Equipment

• Large pot or dutch oven
• Cutting Board
• Knife
• Mixing spoon
• Soup ladle

Instructions

1. In a soup pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon, set aside.

2. Add the butter to the pot and let it melt. Stir in the onion and celery, allow to cook for 3-4 minutes, or until they begin to soften.

3. Add the garlic and chicken, cook until chicken is cooked through (roughly 7-8 minutes).

4. Add the chicken broth and dry Ranch seasoning mix. Stir well.

5. Allow soup to come to a boil. Once boiling, cover pot, lower temperature, and allow soup to simmer for 7-8 minutes.

6. Add the cream cheese to the pot, stirring frequently to fully incorporate it into the soup. Stir in the Cheddar cheese until melted. Stir in the heavy cream until well combined. Return the cooked bacon back to the pot and stir to combine. Remove from heat.

7. Serve individual bowls with crumbled bacon, additional cheese, green onions, ect.

8. Enjoy!

Tami’s notes

Serving size = 1/6 recipe. For most accurate tracking, weigh your entire pot of soup and divide by the number of servings. 

Nutrition

Per serving: Calories 320kcal · Protein 34g · Carbs 8g · Fat 15g · Fiber 1g

Nutrition is an estimate and will vary with the brands and amounts you use.