Get the Recipe: Crack Chicken Soup (gluten-free + low-carb)
This Crack Chicken Soup is creamy, cheesy, and packed with flavor! It's an easy comfort food recipe that is low-carb, gluten-free, and very addictive.
Ingredients
- 6 slices thick cut bacon
- 1 cup white onion, finely chopped
- 1 cup carrot, finely chopped
- 1 cup celery, finely chopped
- 1 tablespoon minced garlic
- 2 pounds chicken breasts
- 1 1-ounce package dry ranch seasoning mix
- 2 cups spinach
- 32 ounces chicken broth
- 8 ounces cream cheese, softened
- 2 cups sharp cheddar cheese, shredded
- ½ cup green onions, chopped
Instructions
- Heat a large pot or dutch oven to medium heat. Add the chopped bacon and cook until crisp, remove with a slotted spoon and set aside. Drain off all of the grease except about 2 tablespoons.
- Add the onion, celery, and carrots and sauté until the vegetables are tender and the onions are translucent.
- Add the chicken to the pot, top with the ranch seasoning, and chicken broth. Bring the mixture to a simmer, place the lid on the soup and reduce the heat to medium low.
- Allow the soup to cook for 30 minutes, stirring occasionally. When the chicken is tender and cooked through, remove from the pot and shred.
- While the chicken is on the cutting board add the softened cream cheese and shredded cheddar cheese. Whisk until the cheeses have dissolved.
- Stir in the spinach and allow it to wilt. Add chicken back to the soup and stir to incorporate.
- Serve soup into bowls. Crumble the cooked bacon and sprinkle it evenly over the bowls, then top each with chopped green onions.
Notes
- Net carbs per serving: 4.8
Serving: 1 bowl (1/8th of recipe), Calories: 433kcal, Carbohydrates: 6.1g, Protein: 38.8g, Fat: 26.1g, Cholesterol: 151.9mg, Sodium: 902.2mg, Fiber: 1.3g, Sugar: 2.5g
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