Crack Chicken Soup with Bacon: Creamy One-Pot Recipe (30 Minutes)

Instructions:

1. Render the bacon. Place a Dutch oven over medium heat and add the 6 slices of diced thick cut bacon. Cook until crispy and the fat has completely liquefied. Note: Starting in a cold pan helps the fat render out slowly without burning the meat.
2. Reserve for garnish. Use a slotted spoon to remove half of the crispy bacon. Set it aside on a paper towel lined plate to maintain its crunch for later.
3. Sauté the aromatics. Add 1 tbsp extra virgin olive oil to the remaining bacon fat. Toss in the diced yellow onion, 2 sliced carrots, and 2 diced celery stalks. Cook for 5–7 minutes until the onions are translucent and fragrant.
4. Bloom the spices. Sprinkle the 28g packet of ranch seasoning and 1/2 tsp smoked paprika over the softened vegetables. Stir constantly for 60 seconds until the aroma fills the kitchen.
5. Build the base. Slowly pour in the 4 cups of chicken bone broth while stirring. Bring the mixture to a gentle simmer, but do not let it reach a rolling boil.
6. Incorporate the creaminess. Add the 3 cups of shredded chicken and the 4 oz of softened Neufchâtel cheese. Whisk continuously until the white flecks disappear and the broth looks silky.
7. Melt the cheddar. Lower the heat to medium low. Add the 1 cup of sharp cheddar cheese one handful at a time, stirring between each addition until the cheese is fully integrated.
8. Wilt the greens. Fold in the 2 cups of chopped baby spinach. Cook for exactly 1 minute until the leaves are just beginning to shrink.
9. Final seasoning check. Taste a small spoonful. The ranch and bacon are salty, so you likely won't need extra, but a crack of black pepper can add a nice bite.
10. Serve immediately. Ladle the soup into deep bowls and top with the reserved crispy bacon and 1/4 cup of fresh minced chives.