This Creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! The perfect winter comfort food prepared with bacon, chicken, cheese, spinach, and ranch seasoning.
Servings : 10servings
Prep Time 10 minutesmins
Cook Time 15 minutesmins
Total Time 30 minutesmins
Ingredients
4slicesbacon,diced
1tablespoonbutter
1small yellow onion,diced
3clovesgarlic,minced
4 to 6cupslow sodium chicken broth
1/2teaspoongarlic powder
1/2teaspoononion powder
1/2teaspoondried dill weed
1/2teaspoondried chives
salt and fresh ground pepper,to taste
1bay leaf
4cupscooked shredded chicken
1package (8 ounces)softened cream cheese
1cupshredded cheddar cheese
3 to 4cupsbaby spinach
1/4cupheavy cream
sliced green scallions,for garnish
Instructions
Cook diced bacon to a crisp in a Dutch Oven or soup pot.
Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
Add butter to the pot and melt over medium-high heat.
Stir in onions and cook for 3 minutes.
Stir in garlic and cook for 20 seconds.
Add chicken broth and scrape up all the browned bits from the bottom of the pot.
Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
Stir in shredded chicken; cook for 5 minutes.
Add cream cheese and whisk in until completely melted and combined.
Stir in shredded cheese; whisk until melted and thoroughly combined.
Add baby spinach; cook for 2 minutes.
Stir in heavy cream and cook for 1 minute.
Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
Remove soup from heat; top with scallions and previously prepared bacon.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.