Method

• Chop the 4 slices of bacon, finely dice the 1 medium yellow onion, and mince the 2 cloves of garlic. Shred the 3 cups (approximately 420 g) of cooked chicken breast. Soften and cube the 8 oz (226 g) of cream cheese, grate the 1 cup (approximately 113 g) of sharp cheddar, and prepare the 2 cups (approximately 60 g) of baby spinach and 2 tablespoons (approximately 12 g) of scallions. Measure the remaining ingredients before heating the pot so the dairy can be incorporated promptly over low heat.
• Place the 4 slices of chopped bacon in the 5- to 6-quart (4.7- to 5.7-L) Dutch oven over medium heat. Cook for 5–7 minutes, stirring occasionally, until the pieces become deep golden brown and crisp. Transfer the bacon to a paper towel-lined plate using a slotted spoon. Leave a thin coating of rendered bacon fat in the pot and discard any excess. The browned residue on the bottom will add savory flavor to the broth.
• Add the 1 tablespoon (14 g) of unsalted butter to the bacon fat and let it melt over medium heat. Add the finely diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent with lightly golden edges. Stir in the minced garlic and cook for another 30 seconds, just until fragrant. Keep the garlic moving to prevent scorching and bitterness.
• Pour the 6 cups (1,440 ml) of low-sodium chicken broth into the pot, scraping the bottom with a wooden spoon to release the browned bits. Add the 2 tablespoons (approximately 16 g) of dry ranch seasoning and 1/2 teaspoon (1 g) of black pepper. Stir until evenly distributed. Increase the heat to medium-high and bring the broth to a gentle simmer, then reduce to medium-low. Simmer for approximately 3 minutes, until fragrant and the seasonings are fully dispersed.
• Add the 3 cups (approximately 420 g) of cooked shredded chicken breast to the simmering broth. Stir gently to separate the strands and distribute them throughout the liquid. Maintain a gentle simmer for approximately 4 minutes, until the chicken is heated through. Avoid vigorous boiling because prolonged high heat can tighten the proteins and make the cooked chicken dry.
• Reduce the heat to low: Add the 8 oz (226 g) of softened cream cheese in small cubes, stirring after each addition. Continue stirring for 3–4 minutes, until the cream cheese has dispersed and no visible white lumps remain. The broth should look uniformly creamy, with only occasional small bubbles around the edges. Gentle heat helps prevent the dairy mixture from separating.
• Gradually sprinkle the 1 cup (approximately 113 g) of freshly shredded sharp cheddar into the hot soup, stirring until each addition melts before adding more. Slowly pour in the 1/2 cup (120 ml) of heavy cream and stir until combined. Keep the heat low for approximately 2 minutes, until the broth becomes smooth and lightly thickened. Do not bring the soup to a rolling boil because excessive heat can cause the cheese proteins to tighten and release fat.
• Add the 2 cups (approximately 60 g) of chopped baby spinach and approximately half of the cooked bacon. Stir gently over low heat for 1–2 minutes, until the spinach has wilted and the bacon is evenly distributed. Check that the soup reaches 165°F (74°C) with an instant-read thermometer before serving. The broth should coat a spoon lightly without looking oily or grainy. Ladle the soup into bowls and garnish with the remaining crispy bacon and 2 tablespoons (approximately 12 g) of sliced scallions.