Creamy Crack Chicken Soup
This creamy crack chicken soup is an easy dinner. Flavorful, filling and savory. Low carb, gluten-free and high protein
Servings: 10 bowls
Ingredients
- 4 slices bacon diced
- 1 tbsp butter
- 1 white onion diced
- 3 cloves garlic minced
- 5 cups chicken broth preferably low-sodium
- 3 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried chives
- Salt and black pepper to taste
- 4 cups cooked chicken shredded
- 8 oz cream cheese
- 1 cup cheddar cheese grated
- 4 cups baby spinach
- 1/4 cup heavy cream
- Fresh dill chopped for garnish
- Green scallions sliced for garnish
Instructions
- In a large pot, cook up diced bacon slices. It will take around 5 minutes
- Remove the bacon, but leave the fat inside the bot.
- Add in the butter and diced onion, and sauté until translucent. That will take around 3 minutes.
- Add in the garlic and cook for 20 seconds. Then, pour in the chicken broth and scrape up all the browned bits on the bottom of the pot.
- Add bay leaves, garlic, onion, dill, chives, salt, and black pepper. Lower the heat and let it simmer for 5 minutes.
- Stir in the shredded chicken and let it simmer for another 5 minutes.
- Now add cream cheese and cheddar cheese. Whisk until the cheese has melted and combined with the chicken broth.
- Add the baby spinach and heavy cream and simmer for 3 minutes. Stir throughout.
- Remove from the heat, then remove the bay leaves, add salt and pepper to taste.
- Top up with diced bacon, chopped dill, and green scallions before serving.
Nutrition
Serving: 1 bowl (9 oz) | Calories: 340kcal | Carbohydrates: 5g | Protein: 20g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 2.9g | Monounsaturated Fat: 8.7g | Trans Fat: 0.2g | Cholesterol: 105mg | Sodium: 799mg | Potassium: 302mg | Fiber: 0.7g | Sugar: 2.3g | Calcium: 140mg | Iron: 1.5mg