Few dishes capture the essence of comfort quite like a bowl of Creamy Chicken Bacon Soup. It’s hearty, satisfying, and packed with savory flavors that warm you from the inside out. With tender chunks of chicken, smoky bacon, and a velvety cream base, this soup brings together simple ingredients to create a restaurant-quality meal right at home.

Whether you’re looking to warm up on a chilly evening, serve an impressive starter for guests, or simply use leftover chicken in a creative way, this soup delivers on all fronts. The best part? It’s easy to make and ready in under an hour. Let’s break down how to prepare this rich, soul-soothing dish step by step.

Ingredients

This recipe serves 6–8 people and yields approximately 8 cups (2 liters) of soup. Gather the following ingredients:

6 slices of thick-cut bacon, chopped
2 tablespoons unsalted butter
1 medium yellow onion, diced
3 cloves garlic, minced
2 medium carrots, peeled and diced
2 celery stalks, diced
3 tablespoons all-purpose flour
4 cups (950 ml) chicken broth (preferably low-sodium)
2 cups (480 ml) whole milk
1 cup (240 ml) heavy cream
3 cups (450 g) cooked chicken, shredded or diced (rotisserie chicken works perfectly)
1 teaspoon dried thyme
½ teaspoon paprika
¼ teaspoon cayenne pepper (optional, for a little heat)
Salt and black pepper, to taste
1 cup (150 g) frozen corn kernels (optional)
1 cup (115 g) shredded cheddar cheese (optional, for extra richness)
2 tablespoons chopped fresh parsley, for garnish

Each ingredient plays a crucial role in building layers of flavor — from the smokiness of bacon to the creamy balance of milk and broth.

Instructions

Step 1: Cook the Bacon

Begin by heating a large heavy-bottomed pot or Dutch oven over medium heat. Add the chopped bacon and cook until it becomes crisp and golden, about 7–8 minutes. Use a slotted spoon to transfer the cooked bacon to a paper towel-lined plate, leaving about 1 tablespoon of bacon fat in the pot. This flavorful fat will enhance the soup’s base.

Step 2: Sauté the Aromatics

Add 2 tablespoons of butter to the pot with the reserved bacon fat. Once melted, toss in the onion, carrots, and celery. Sauté for about 5 minutes, stirring occasionally, until the vegetables begin to soften. Add the minced garlic and cook for another 30 seconds, just until fragrant. This combination forms the aromatic backbone of your soup.

Step 3: Create the Roux

Sprinkle 3 tablespoons of flour evenly over the sautéed vegetables. Stir constantly for 1–2 minutes to coat everything and cook out the raw flour taste. The mixture will thicken slightly and take on a golden hue — this roux will help give the soup its creamy consistency.

Step 4: Add the Liquids

Gradually whisk in the chicken broth, stirring constantly to avoid lumps. Once the broth is fully incorporated, pour in the milk and heavy cream. Continue stirring until the mixture is smooth and begins to thicken slightly, about 5–6 minutes.

Step 5: Add Chicken and Seasonings

Stir in the shredded chicken, thyme, paprika, and cayenne pepper (if using). Season with salt and black pepper to taste. Reduce the heat to low and let the soup simmer uncovered for 15–20 minutes, allowing the flavors to meld together.

Step 6: Add Bacon and Optional Ingredients

Once the soup has thickened and the vegetables are tender, stir in the cooked bacon and frozen corn (if using). If you prefer an extra creamy and rich texture, add 1 cup of shredded cheddar cheese and stir until melted. Taste and adjust seasoning if needed.

Step 7: Serve and Garnish

Ladle the hot soup into bowls and garnish with fresh parsley and extra crumbled bacon for texture and color. Serve immediately while warm and creamy.

Conservation and Storage

Proper storage ensures your Creamy Chicken Bacon Soup retains its flavor and texture for days.

Refrigeration: Let the soup cool completely. Transfer it to an airtight container and refrigerate for up to 4 days.
Freezing: For longer storage, pour the cooled soup into freezer-safe containers, leaving about 1 inch of space at the top. Freeze for up to 3 months.
Reheating: Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of milk or broth if the soup thickens too much after refrigeration. Avoid boiling to prevent the cream from separating.

Variations

This soup is highly adaptable. You can modify it to match your tastes or dietary needs while maintaining its comforting quality.

Low-Carb Option: Omit the flour and thicken the soup by blending a portion of the cooked vegetables or adding a bit of cream cheese.
Add Veggies: Include chopped spinach, peas, or diced potatoes for more nutrition and heartiness.
Smoky Twist: Substitute smoked paprika for regular paprika to amplify the bacon’s smokiness.
Spicy Version: Add diced jalapeños or a dash of hot sauce for a bold kick.
Cheesy Delight: Stir in more cheddar or mozzarella for a cheese-loaded soup.
Lighter Version: Replace heavy cream with half-and-half or evaporated milk for a lighter consistency.
Herb Boost: Add rosemary, sage, or Italian seasoning for an aromatic twist.

Each variation brings a new layer of flavor to this already versatile soup.

Serving Suggestions

Creamy Chicken Bacon Soup shines both as a main dish and a side. Here are a few ways to serve it:

With Bread: Pair it with crusty French bread, garlic toast, or buttery biscuits for dipping.
With Salad: Complement its richness with a fresh green salad tossed in lemon vinaigrette.
In a Bread Bowl: For a restaurant-style touch, serve it in a hollowed-out bread bowl.
Toppings: Enhance flavor and texture with garnishes like shredded cheese, green onions, crispy bacon, or even crushed croutons.
With Rice or Pasta: Add cooked rice or small pasta (like ditalini or orzo) for a heartier meal.

Whether for lunch, dinner, or a cozy family night, this soup satisfies every craving for something creamy and comforting.

Tips for Perfecting the Dish

Use high-quality bacon: Thick-cut bacon provides a smoky base and better texture.
Don’t rush the roux: Cook the flour long enough to eliminate raw taste but not so long that it burns.
Warm your liquids: Adding slightly warmed broth and milk prevents curdling and helps the soup thicken smoothly.
Avoid overcooking the chicken: If you’re using fresh chicken, cook just until tender to keep it juicy.
Add cheese gradually: Stir slowly over low heat to avoid clumping or separation.
Balance the flavors: Taste frequently and adjust seasoning before serving — cream can mellow out salt and spice.

These techniques ensure a silky texture and perfectly balanced flavor in every spoonful.

Conclusion

Creamy Chicken Bacon Soup is the ultimate comfort food — rich, satisfying, and bursting with flavor. The smoky bacon complements the tender chicken, while the velvety broth delivers a luxurious mouthfeel. It’s a dish that transforms simple ingredients into a gourmet experience.

Its versatility means you can adjust it to your preference — lighter or richer, mild or spicy — and it will still deliver deep, homestyle comfort. Perfect for family dinners, meal prep, or cozy nights, this soup deserves a permanent spot in your recipe rotation.

So grab your pot, crisp that bacon, and stir up a batch of this Creamy Chicken Bacon Soup. One spoonful, and you’ll understand why it’s a classic comfort dish that never goes out of style.

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Creamy Chicken Bacon Soup: A Rich, Comforting Bowl of Flavor

Author: hafsahafsa
Total Time: 50 minutes
Yield: 6–8 servings 1x

Print Recipe

Description

This Creamy Chicken Bacon Soup is the perfect comfort food — rich, smoky, and satisfying. Made with tender chicken, crispy bacon, and a luscious cream base, it’s a hearty meal that comes together in under an hour. Each spoonful delivers savory depth, velvety texture, and that unmistakable warmth only homemade soup can offer.

Ingredients

Scale

6 slices thick-cut bacon, chopped

2 tbsp unsalted butter

1 medium yellow onion, diced

3 cloves garlic, minced

2 medium carrots, peeled and diced

2 celery stalks, diced

3 tbsp all-purpose flour

4 cups (950 ml) chicken broth (low-sodium preferred)

2 cups (480 ml) whole milk

1 cup (240 ml) heavy cream

3 cups (450 g) cooked chicken, shredded or diced

1 tsp dried thyme

½ tsp paprika

¼ tsp cayenne pepper (optional)

Salt and black pepper, to taste

1 cup (150 g) frozen corn kernels (optional)

1 cup (115 g) shredded cheddar cheese (optional)

2 tbsp chopped fresh parsley, for garnish

Instructions

Step 1: Cook the Bacon
In a large pot or Dutch oven, cook bacon over medium heat until crisp, about 7–8 minutes. Remove with a slotted spoon and drain on paper towels, leaving 1 tbsp bacon fat in the pot.

Step 2: Sauté Vegetables
Add butter to the pot. Once melted, add onion, carrots, and celery. Sauté for 5 minutes, until soft. Add garlic and cook for 30 seconds until fragrant.

Step 3: Make the Roux
Sprinkle flour over vegetables and stir for 1–2 minutes to cook off raw taste. The mixture will thicken slightly.

Step 4: Add Liquids
Gradually whisk in chicken broth, then add milk and heavy cream. Stir continuously until smooth and thickened, about 5–6 minutes.

Step 5: Add Chicken and Seasoning
Stir in chicken, thyme, paprika, cayenne, salt, and pepper. Reduce heat to low and simmer for 15–20 minutes to let the flavors develop.

Step 6: Add Bacon and Optional Ingredients
Stir in cooked bacon and corn (if using). For added richness, melt in shredded cheddar cheese. Taste and adjust seasoning as needed.

Step 7: Serve
Ladle into bowls and garnish with parsley and extra bacon bits. Serve warm.