Sunday, January 19, 2020

Creamy Crack Chicken Soup

This Creamy Crack soup recipe is loaded with incredible cheesy flavor! the right winter food prepared with bacon, chicken, cheese, spinach, and ranch seasoning. Low carb and Keto approved, too!

Warm up to an enormous bowl of this Creamy Crack Chicken Soup! Judging by the recognition of my Baked Crack Chicken Breasts and therefore the Instant Pot Crack Chicken, me thinks you'll absolutely LOVE crack chicken in soup form.

Creamy Crack Chicken Soup
Creamy Crack Chicken Soup

SO good, so comforting, and very easy to form , this soup is far and away my favorite homemade soup . Ready in but half-hour , you'll enjoy every spoonful of it. Crack soup makes a perfect meal for cold winter nights, but we enjoy it year round, regardless of the Season.

Just devour a cooked rotisserie chicken and let’s get on it! OR, you'll use leftover cooked chicken breasts.

WHY IS IT CALLED “CRACK CHICKEN”?!?
I get this question on my crack chicken recipes; the essential internet explanation is that the flavors of dry ranch seasoning mix paired with the creaminess of cheese and cheddar make this chicken 100% addictive, a bit like crack.

Creamy Crack Chicken Soup

INGREDIENTS:

  • 4 slices bacon, diced
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 to 6 cups low sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • salt and fresh ground pepper, to taste
  • 1 bay leaf
  • 4 cups cooked shredded chicken
  • 1 package (8 ounces) softened cream cheese
  • 1 cup shredded cheddar cheese
  • 3 to 4 cups baby spinach
  • 1/4 cup heavy cream
  • sliced green scallions, for garnish

INSTRUCTIONS:

  1. Cook diced bacon to a crisp in a Dutch Oven or soup pot.
  2. Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
  3. Add butter to the pot and melt over medium-high heat.
  4. Stir in onions and cook for 3 minutes.
  5. Stir in garlic and cook for 20 seconds.
  6. Add chicken broth and scrape up all the browned bits from the bottom of the pot.
  7. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
  8. Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
  9. Stir in shredded chicken; cook for 5 minutes.
  10. Add cream cheese and whisk in until completely melted and combined.
  11. Stir in shredded cheese; whisk until melted and thoroughly combined.
  12. Add baby spinach; cook for 2 minutes.
  13. Stir in heavy cream and cook for 1 minute.
  14. Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
  15. Remove soup from heat; top with scallions and previously prepared bacon.
  16. Serve.

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