CREAMY CRACK CHICKEN SOUP






If you hadn’t noticed by now, we’re big on comfort food around here! And even though warmer weather is just around the corner, the last few days have been pretty chilly all day & I’ve made soup more than once in the last week. This recipe is full of healthy fats & protein, low in carbs, & super simple to make (also keys to most of my menu selections!). Another thing to remember is that I’m not always big on measuring ingredients exactly, so this recipe can be tweaked to make it suit your tastes & is really forgiving. It freezes well, so I usually double it hoping to have a little left to freeze & enjoy later. Makes 10 servings

  • 4 slices bacon, diced (I tend to use bacon ends, more like a pound! It only adds to the flavor.)

  • 1 tablespoon butter

  • 1 small yellow onion, diced

  • 3 cloves garlic, minced

  • 4 to 6 cups chicken broth (homemade is the best!)

  • 1/2 tsp each garlic powder, onion powder, dried dill, dried chives (or substitute with 1 T pre-made ranch seasoning)

  • salt and fresh ground pepper to taste

  • 1 bay leaf

  • 4 cups cooked shredded chicken

  • 1 8 oz package softened cream cheese

  • 1 cup shredded cheddar cheese

  • 3 to 4 cups baby spinach (no need to shred, but you can sub in frozen spinach if that’s what you have)

  • 1/4 cup heavy cream

  • sliced green scallions for garnish

     

    - Cook diced bacon in a dutch oven or big saucepan on stovetop.

    - Remove bacon with a slotted spoon, leaving the bacon grease.

    - Add butter to the pot & melt over medium-high heat.

    - Stir in onions & cook for 3 minutes.

    - Stir in garlic & cook for another 30 seconds.

    - Add broth, making sure to scrape up all the browned bits from the bottom of the pot.

    - Add spices, salt, and pepper.

    - Add bay leaf & bring to boil; lower heat to medium low and cook for 5 minutes.

    - Stir in chicken; cook for 5 minutes.

    - 10 Add in softened cream cheese & whisk until completely melted.

    - Stir in shredded cheese; whisk until melted.

    - Add baby spinach; cook for 2 minutes.

    - Stir in heavy cream & cook 1 minute.

    - Check seasonings & adjust accordingly, remove bay leaf.

    - Remove soup from heat, top with scallions & bacon.

    - Serve & enjoy!

    Original recipe from Katerina at Diethood.com