Introduction
This creamy chicken bacon cheddar soup is the perfect comfort food for cold nights or lazy weekends. It’s thick, rich, cheesy, and packed with tender chicken, smoky bacon, sweet peas, and spinach for a pop of color and nutrition. Each spoonful is a delicious blend of creamy texture and savory goodness that will make everyone ask for seconds.
Ingredients**
For the Soup Base:
- 4 slices bacon, chopped
- 2 tablespoons butter
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter version)
- 2 cups cooked shredded chicken (rotisserie works great!)
- 1 cup frozen peas
- 1 cup shredded sharp cheddar cheese
- 1 cup baby spinach, roughly chopped
- ½ teaspoon paprika
- ½ teaspoon black pepper
- ¼ teaspoon salt (adjust to taste)
- Optional: pinch of cayenne pepper for a little heat
For Garnish:
- Extra shredded cheddar cheese
- Crispy bacon bits
- Freshly cracked black pepper
Instructions**
Step 1: Cook the Bacon
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy.
- Remove the bacon with a slotted spoon and place it on a paper towel-lined plate.
- Leave about 1 tablespoon of bacon grease in the pot for extra flavor.
Step 2: Sauté the Base
- Add butter to the bacon drippings and melt it.
- Toss in the chopped onion and cook until it becomes soft and translucent (about 3–4 minutes).
- Add minced garlic and cook for another 30 seconds until fragrant.
Step 3: Make the Roux
- Sprinkle the flour over the onion-garlic mixture and stir continuously for about 1 minute.
- Slowly whisk in the chicken broth to prevent lumps. Continue whisking until smooth and slightly thickened.
Step 4: Add Cream and Chicken
- Pour in the heavy cream and stir well.
- Add the shredded chicken, paprika, salt, and pepper.
- Let the soup simmer gently for 10–12 minutes to thicken and allow flavors to develop.
Step 5: Add Veggies and Cheese
- Stir in peas and spinach. Cook for 3–4 minutes until the spinach wilts and peas are tender.
- Reduce heat to low and gradually stir in the shredded cheddar cheese until melted and creamy.
Step 6: Final Touch
- Taste and adjust seasoning if needed.
- Serve hot, topped with crispy bacon bits, extra cheese, and a sprinkle of black pepper.
Serving Suggestions**
- Serve with crusty bread, garlic toast, or buttermilk biscuits for dipping.
- A side salad of greens or coleslaw balances the richness beautifully.
- For extra comfort, serve it in a bread bowl!
Variations**
- Broccoli Cheddar Chicken Soup: Add 1 cup of chopped cooked broccoli.
- Low-Carb Version: Substitute flour with ½ teaspoon xanthan gum or omit entirely for a thinner soup.
- Spicy Kick: Stir in a few dashes of hot sauce or a pinch of crushed red pepper.
- Vegetable Boost: Add diced carrots, corn, or potatoes for more texture and nutrients.
Benefits**
- High in Protein: Chicken and cheese provide a great protein boost for muscle repair and energy.
- Rich in Calcium: Cheddar and cream contribute to strong bones and teeth.
- Nutrient-Dense: Spinach and peas bring fiber, vitamins A, C, and K, plus antioxidants.
- Comfort Food Magic: The creamy, cheesy texture is soothing and satisfying for both the body and soul.
Storage and Reheating**
- Refrigerate: Store leftovers in an airtight container for up to 4 days.
- Freeze: This soup freezes well for up to 3 months (cool completely before freezing).
- Reheat: Warm gently over medium heat, stirring often. Add a splash of milk or broth if it thickens too much.
Conclusion**
This Creamy Chicken Bacon Cheddar Soup is everything you want in a comfort meal — cozy, filling, flavorful, and easy to make. Each bite blends creamy cheese, tender chicken, and smoky bacon into a delicious harmony that warms you from the inside out. Whether it’s a cold winter night or a rainy day, this soup brings instant comfort to the table