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–+ servings
Chicken and Bacon Soup

Creamy Chicken and Bacon Soup for Cozy Dinner Nights

This Creamy Chicken and Bacon Soup is a heartwarming hug in a bowl, combining rich flavors and nutritious ingredients for a comforting dinner.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Dinner
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 8 strips Bacon Provides a savory depth and crunch; substitute with turkey bacon for a leaner option.
  • 1 tablespoon Olive Oil Used to sauté the chicken, adding richness.
  • 1 pound Boneless Skinless Chicken The main protein source; use thighs for more flavor.
  • 4 cups Chicken Broth Forms the soup base; vegetable broth can be used for a vegetarian version.
  • 1 cup Heavy Cream Gives the soup its creamy texture; substitute with coconut milk for a dairy-free option.
For Flavor Enhancement
  • 1 teaspoon Paprika Adds mild heat and smoky flavor.
  • 1 teaspoon Salt Enhances overall flavor; adjust according to personal taste.
  • 1/2 teaspoon Crushed Red Pepper Flakes Introduces a kick; optional based on heat preference.
  • 3 cloves Garlic Infuses the soup with aromatic depth; use garlic powder as a quick alternative.
  • 1 tablespoon Italian Seasoning An herb mix that enhances flavor complexity.
For Additional Ingredients
  • 1 cup Tomatoes Contributes sweetness and acidity; fresh or canned can be used.
  • 2 cups Fresh Spinach Provides color and nutrients; substitute with kale for a heartier green.
  • 1/2 cup Parmesan Cheese Thickens the soup while adding a salty and nutty flavor.

Equipment

  • Oven
  • skillet
  • Baking sheet
  • large pot

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C). Arrange the bacon strips on a lined baking sheet and bake for 15-20 minutes until crispy. Then chop into bite-sized pieces.
  2. Season the boneless skinless chicken with salt, paprika, and crushed red pepper flakes. Heat olive oil in a large skillet over medium-high heat, add chicken and sear for 3-4 minutes each side.
  3. In the same skillet, sauté minced garlic for 1-2 minutes until fragrant and golden brown.
  4. Stir in chopped tomatoes and cook for 3 minutes. Add spinach and cook until wilted, about 2 minutes. Mix in the chopped bacon.
  5. Pour in chicken broth and sprinkle in Italian seasoning, stirring to combine. Bring to a gentle boil, then lower the heat to simmer.
  6. Gradually stir in heavy cream until the soup is creamy. Cook for an additional 5 minutes.
  7. Slowly add grated Parmesan cheese, stirring continuously until melted and thickened.
  8. Ladle into bowls while still warm and garnish with extra bacon or Parmesan cheese.

Nutrition

Serving: 1bowlCalories: 480kcalCarbohydrates: 6gProtein: 27gFat: 38gSaturated Fat: 19gPolyunsaturated Fat: 4gMonounsaturated Fat: 20gCholesterol: 120mgSodium: 940mgPotassium: 800mgFiber: 2gSugar: 3gVitamin A: 1400IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently to preserve creaminess. Avoid freezing due to cream and cheese separation.

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