Prep Time: 10 mins | Cook Time: 15 mins | Total Time: 25 mins | Yield: 10 Servings
This Creamy Crack Chicken Soup is so comforting! Perfect for rainy days when everyone is around! Try this recipe now. Enjoy!
Ingredients:
1/2 tsp garlic powder
1/2 tsp onion powder
1 c shredded cheddar cheese
1 small yellow onion, diced
4 to 6 c low sodium chicken broth
3 cloves garlic, minced
1 package (8 oz.) softened cream cheese
4 slices of bacon, diced
1 tbsp butter
1/2 tsp dried chives
1 bay leaf
3 to 4 c of baby spinach
1/4 c heavy cream
1/2 tsp dried dill weed
4 c cooked shredded chicken
sliced green scallions, for garnish
salt and fresh ground pepper, to taste
Directions:
1. Place a Dutch oven on the stove and turn the heat to medium-high.
2. Add the bacon slices, then cook for a few minutes until crispy and brown.
3. Transfer the crispy bacon onto a clean plate. Leave the accumulated bacon fat in the Dutch oven.
4. In the same Dutch oven, add butter and allow it to melt.
5. Add the onions, then sauté for about 3 minutes or until translucent.
6. Add garlic, then sauté for a minute or until aromatic.
7. Pour in chicken broth, then scrape the bottom of the pot to get the stuck browned bits.
8. Sprinkle salt, pepper, onion powder, garlic powder, chives, and dill weed to taste.
9. Add the bay leaf, then allow the mixture to boil.
10. Reduce the heat to medium-low, then simmer the mixture for 5 more minutes.
11. Add the shredded chicken, then stir until well blended and cook for another 5 minutes.
12. Add cream cheese, then stir until well blended. a
13. Add shredded cheese, then stir until well blended.
14. Add the baby spinach, then stir and cook for about 2 minutes.
15. Add heavy cream, salt, and pepper. Stir until well blended. Discard the bay leaf.
16. Ladle the soup into serving bowls, then top each with the bacon and scallions.
17. Serve and enjoy!
Nutrition Facts:
Calories 309 | Calories from Fat 207 | Fat 23g35% | Saturated Fat 11g55% | Cholesterol 96mg32% | Sodium 292mg12% | Potassium 351mg10% | Carbohydrates 5g2% | Fiber 1g4% | Sugar 1g1% | Protein 22g44% | Vitamin A 1575IU32% | Vitamin C 5mg6% | Calcium 133mg13% | Iron 1mg6%
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