Keto Crack Chicken Soup
A creamy, savory delight packed with flavors and nutrients!
Equipment
- Dutch Oven
Ingredients
- 4 slices bacon diced
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 cloves garlic cloves minced
- 4-6 cups low sodium chicken broth
- 0.5 teaspoon garlic powder
- 0.5 teaspoon onion powder
- 0.5 teaspoon dried dill weed
- 0.5 teaspoon dried chives
- to taste salt and fresh ground pepper
- 1 bay leaf
- 4 cups cooked shredded chicken
- 8 ounces cream cheese softened
- 1 cup shredded cheddar cheese
- 3-4 cups baby spinach
- 0.25 cup heavy cream
- for garnish sliced green scallions
Instructions
- In a Dutch oven, cook the diced bacon until crispy, then set aside, keeping the grease.
- Melt butter in the pot, add onions, and sauté for 3 minutes.
- Stir in garlic and cook for 20 seconds.
- Pour in chicken broth, scraping the bottom, and season with garlic powder, onion powder, dill, chives, salt, and pepper.
- Add a bay leaf, bring to a boil, then lower the heat and simmer for 5 minutes.
- Mix in shredded chicken, cook for another 5 minutes, then whisk in cream cheese until melted.
- Stir in shredded cheese. Add spinach and cook for 2 minutes.
- Mix in heavy cream and cook for 1 more minute. Taste and adjust seasonings.
- Remove the bay leaf, garnish with bacon and scallions before serving.
Notes
Feel free to adjust seasonings and ingredients to taste. Enjoy!
