Rink Side Recipes: Chicken Bacon Ranch Soup

Prepared in Partnership with the Washington Capitals

Photo Credit: @thestrawberry.blondie

Serves: 2


  • 2 chicken thighs
  • uncured, antibiotic free bacon
  • 2 medium carrots
  • 2 cups kale
  • 2 shallots
  • 2 garlic cloves
  • 1 celery stalk
  • 1 can full fat coconut milk
  • 1/2 cup filtered water
  • 32oz low sodium chicken stock
  • 1/2 lemon
  • 2 tbs vegan pesto, (Trader Joe’s has a good option)
  • 1 1/2 tbs fresh thyme
  • Red pepper flakes to taste
  • Salt and pepper to taste


  1. Preheat the oven to 375. Season chicken thighs with salt and pepper. Bake for 30 minutes. Use 2 forks to shred chicken thighs while still warm.
  2. In a deep pan or pot cook bacon until crisp. Remove and add chopped carrots, celery and shallots. Cook for about 3 minutes. Add garlic and season everything with salt and pepper.
  3. Once vegetables are soft add pesto, juice of 1/2 lemon, fresh thyme, and red paper flakes to taste.
  4. Add shredded chicken and 6 chopped slices of bacon. Save the remaining bacon for topping.
  5. Add coconut milk, water and chicken stock. Stir in Kale.
  6. Add salt and pepper to taste. Serve hot topped with crumbled bacon and thyme. Enjoy!