
A rich, comforting bowl of shredded chicken, melted cream cheese, sharp cheddar and smoky bacon for a quick family favorite that warms the soul.

This creamy chicken bacon soup has been a quiet star in my weekday rotation ever since I first combined leftover roast chicken with a block of cream cheese on a rainy Sunday evening. I discovered this combination when the pantry and fridge were sparse and I wanted something quick yet indulgent. The result was a bowl of soup that balanced velvety texture with bright savory notes from bacon and green onion, and it instantly became comfort food for our house. The texture is silky from the cream cheese and cheddar while the shredded chicken provides chew and satisfaction.
I make this recipe when friends stop by unexpectedly because it comes together fast and feels like a special treat. It is forgiving enough that you can use rotisserie chicken or quick poached breasts. What makes this version special is the contrast between the rich cheese base and the crispy bacon bits folded in at the end. Each spoonful has creaminess, umami, and a finishing bite of fresh chives that lifts the whole bowl. It is easiest to prepare on a weeknight but elegant enough for a cozy weekend lunch with crusty bread.
My partner always requests this soup when the weather turns cool. The first time I served it to a small group they all asked for seconds and the leftovers vanished the next day. I learned quickly that using good quality cheddar and properly melting the cream cheese into warm broth are the two secrets that make it taste restaurant level with minimal effort.
My favorite aspect of this bowl is how it feels indulgent without requiring long time or special equipment. One winter evening I cooked a double batch and brought it to a neighbor who had just returned from travel. They texted that it felt like a warm hug and that small note made me keep this recipe in heavy rotation. The combination of melted cheese and crisp bacon creates a mouthfeel and contrast that guests always comment on.
Cool the soup to near room temperature before refrigerating to prevent condensation and dilution. Store in airtight containers for up to three days. When reheating use gentle heat on the stovetop and stir frequently. If the texture tightens, add 2 to 4 tablespoons of chicken broth or cream to loosen it. For freezing portion into individual containers leaving at least one inch headspace. When reheating from frozen simmer slowly and stir to reincorporate any separated dairy.
Swap cream cheese for 4 ounces of mascarpone for a silkier, slightly sweeter finish. Use Gruyere or Monterey Jack in place of cheddar for a different flavor profile. For a lighter version use low fat cream cheese and reduce cheddar to 1/2 cup. Replace bacon with smoked turkey bacon for lower fat or omit for a bacon free variation and add a teaspoon of smoked paprika to replicate smoky notes.
Serve with crusty bread for dipping or a simple green salad dressed with lemon vinaigrette to cut the richness. A side of roasted vegetables or garlic croutons works well for texture contrast. Garnish with extra chopped chives or a drizzle of olive oil and fresh cracked black pepper. For an elegant touch add a few toasted pumpkin seeds or a sprinkle of finely grated parmesan before serving.
This style of creamy chicken and bacon draws from American comfort cooking traditions that celebrate hearty dairy enriched broths and cured pork for flavor. It echoes regional cream soups found across the United States where dairy and smoked meats elevate simple broths into filling meals. The practice of folding in leftover roasted or poached meat is a historic household technique that maximizes resources while creating layered flavors.
In winter add root vegetables such as diced carrot and celery early in the cooking to add depth. In spring lighten the soup with more herbs like tarragon and fresh peas. For holiday gatherings increase servings and finish with a citrus zest to brighten the bowl. Swap half the broth for white wine when serving adults for an elevated flavor profile.
Make a double batch and divide into individual portions for easy lunches. Use wide shallow containers to speed cooling, then refrigerate. Reheat on the stovetop rather than microwave to prevent overheating and separation. Pack garnishes separately so green onions and extra bacon stay crisp until serving.
This bowl is about comfort and community. It invites conversation and leftovers disappear quickly which to me is the highest compliment. Try it as written first and then adapt the cheese and bacon elements to suit your pantry and taste.
Soften the cream cheese to room temperature so it melts quickly and smoothly into the warm broth.
Grate cheddar from a block for better melt and texture compared to pre shredded bags.
Use low sodium broth to better control salt because bacon and cheese add substantial sodium.
Stir the cheese in off high heat to avoid grainy texture from overheating dairy.
Garnish just before serving to maintain crispness of bacon and brightness of green onions.
This nourishing creamy chicken bacon soup recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
Yes use rotisserie chicken or pre cooked shredded chicken to save time. Add it at the end to warm through.
It keeps well in the refrigerator for up to three days. For longer storage freeze in airtight containers for up to three months.
Gently reheat on the stovetop over low heat and add a splash of broth or cream if the texture tightens.
This Creamy Chicken Bacon Soup recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Place chicken in a saucepan, cover with water or broth and simmer until internal temperature reaches 165 degrees Fahrenheit, about 12 to 18 minutes. Rest and shred into bite sized pieces.
In a large pot over medium heat combine chicken broth and softened cream cheese. Whisk continuously until the cream cheese melts into a silky foundation, about five to eight minutes.
Reduce heat and stir in shredded cheddar a handful at a time until fully melted. Add optional cream or milk to adjust consistency and stir until smooth.
Stir in crispy bacon bits, garlic powder and onion powder. Taste and adjust salt sparingly since bacon and cheese add sodium.
Fold in shredded chicken and simmer gently three to five minutes to meld flavors. Garnish with chopped green onions and extra bacon before serving.
Last Step: Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.
Leave a comment & rating below or tag
@cravele on social media!


A speedy, restaurant-quality chicken and broccoli stir-fry ready in 25 minutes—bright, savory, and more satisfying than takeout.

A small, indulgent mocha cheesecake with an Oreo crust, silky coffee-chocolate filling, and a chocolate-cocoa whipped cream finish—perfect for two to six people or a special treat.

Sweet, caramelized pineapple made quickly in the air fryer — perfect solo, over ice cream, or as a bright topping for pancakes.

Leave a comment & rating below or tag @cravele on social media!
Enjoyed this recipe? Share it with friends and family, and don't forget to leave a review!
This recipe looks amazing! Can't wait to try it.
Comments are stored locally in your browser. Server comments are displayed alongside your local comments.

Join to receive our email series which contains a round-up of some of our quick and easy family favorite recipes.