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Low Carb Crack Chicken Soup

A warm, creamy soup made with bacon, chicken, and cream cheese that will comfort you on chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups shredded chicken Can use rotisserie chicken for convenience.
  • 4 slices crispy bacon, chopped Adds crucial crunch.
  • 1 packet ranch seasoning mix
  • 8 oz cream cheese, softened Can substitute for lower-fat option.
  • 1 cup shredded cheddar cheese For a gooey finish.
  • 4 cups chicken broth
  • 1/2 cup green onions, chopped Optional garnish.
  • Salt and pepper, to taste

Method
 

Cooking
  1. Cook the chopped bacon in the large pot until crispy.
  2. Add the shredded chicken and stir.
  3. Mix in ranch seasoning and cream cheese until well combined.
  4. Pour in chicken broth and bring it to a simmer.
  5. Cook until heated through, stirring occasionally.
  6. Stir in the shredded cheddar cheese until melted.
  7. Season with salt and pepper to taste.
  8. Top with extra cheese and bacon, and garnish with green onions if desired.

Notes

This soup keeps well in the fridge for about 3 to 4 days, or can be frozen for up to 3 months. Reheat on stovetop or microwave until piping hot. Consider adding diced jalapeños or hot sauce for extra spice.