Ingredients:

  • 6 slices thick-cut bacon, chopped
  • 1 lb chicken breast, diced into 1/2-inch cubes
  • 2 cloves garlic, minced
  • 1/4 cup green onions, sliced (whites and greens separated)
  • 4 cups chicken bone broth
  • 8 oz full-fat cream cheese, softened
  • 0.5 cup heavy cream
  • 2 tbsp dry ranch seasoning
  • 1.5 cups sharp cheddar cheese, freshly shredded
  • 1 cup fresh spinach

Instructions:

  1. Place the chopped bacon in a cold Dutch oven. Turn heat to medium and cook until the bacon is mahogany-colored and crispy. Remove bacon with a slotted spoon and set aside, keeping the rendered fat in the pot.
  2. Add the diced chicken breast to the bacon fat. Sauté for 5-7 minutes until the edges are golden brown and the meat is opaque. Stir in the white parts of the green onions and minced garlic, sautéing for another 60 seconds until fragrant.
  3. Pour in the chicken bone broth and dry ranch seasoning. Bring the mixture to a gentle simmer over medium heat.
  4. Temper the cream cheese by whisking a small amount of the warm broth into the softened cream cheese until smooth, then whisk the mixture and the heavy cream into the main pot to create a stable emulsion.
  5. Reduce heat to low. Stir in the freshly shredded cheddar cheese and fresh spinach. Stir constantly until the cheese is melted and the spinach is wilted.
  6. Serve immediately topped with the reserved crispy bacon bits and the green parts of the sliced onions.