Ingredients:

  • 2 tablespoons (30 ml) olive oil
  • 1 large yellow onion, diced
  • 2 cloves garlic, minced
  • 1 pound (450g) boneless, skinless chicken breasts, cut into 1-inch pieces
  • 8 ounces (225g) bacon, cooked and crumbled (reserve 2 tablespoons bacon fat)
  • 4 cups (950ml) chicken broth, low sodium
  • 1 cup (240ml) water
  • 1 packet (1 ounce/28g) ranch dressing seasoning mix (such as Hidden Valley)
  • 4 ounces (115g) cream cheese, softened, cut into cubes
  • 1 cup (200g) cooked long-grain white rice
  • 2 cups (225g) shredded cheddar cheese
  • 1/4 cup (60ml) chopped fresh chives or green onions, for garnish
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Heat olive oil and reserved bacon fat in a large pot. Add diced onion and cook until softened, about 5 minutes. Add minced garlic and cook until fragrant, about 30 seconds.
  2. Add chicken pieces to the pot and cook until browned and cooked through, about 5-7 minutes. Season with salt and pepper.
  3. Pour in chicken broth and water. Stir in ranch dressing seasoning mix. Bring to a simmer.
  4. Reduce heat to low and simmer for 15 minutes, allowing the flavors to meld.
  5. Stir in softened cream cheese until completely melted and smooth.
  6. Stir in cooked rice and crumbled bacon (reserve some for garnish).
  7. Remove the pot from heat and stir in shredded cheddar cheese until melted and creamy.
  8. Taste and adjust seasoning with salt and pepper as needed.
  9. Ladle soup into bowls and garnish with reserved crumbled bacon and chopped chives or green onions. Serve immediately.