Low Carb Crack Chicken Soup
A rich and creamy soup that's easy to make and perfect for chilly evenings. This one-pot wonder is low carb and family-friendly, making it a go-to comfort meal.
Ingredients
Main Ingredients
- 2 cups shredded chicken You can use leftover rotisserie chicken.
- 4 slices crispy bacon, chopped Cook until crispy.
- 1 packet ranch seasoning mix Check for gluten-free options if needed.
- 8 oz cream cheese, softened Can swap for Greek yogurt for a lighter version.
- 1 cup shredded cheddar cheese Extra cheese can be added for garnish.
- 4 cups chicken broth Can use low-sodium broth.
- 1/2 cup green onions, chopped Optional for garnish.
- Salt and pepper, to taste
Instructions
Cooking
- In a large pot, cook the chopped bacon until crispy.
- Add the shredded chicken to the pot and stir it up.
- Mix in the ranch seasoning and cream cheese until fully combined.
- Pour in the chicken broth and bring to a simmer.
- Cook until heated through, stirring occasionally.
- Stir in the shredded cheddar cheese until melted.
- Season with salt and pepper to taste.
- Top with extra cheese and bacon, and garnish with green onions if desired before serving.
Notes
This soup keeps well in the fridge for up to 4 days and can be frozen for up to 3 months. Reheat gently on the stove, adding a splash of chicken broth.