Description
This Creamy Crack Chicken Soup is the ultimate comfort dish, featuring tender shredded chicken, crispy bacon, and fresh spinach in a creamy base made with cream cheese and cheddar. Infused with herbs like dill and chives, this low-carb, keto-friendly soup is rich in flavor and perfect for a quick family dinner or meal prep. Ready in just 30 minutes, it’s a hearty, delicious option for chilly days or any time you crave a soul-warming meal.
Ingredients
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- 4 slices bacon, diced
- 1 tbsp butter
- 1 white onion, diced
- 3 cloves garlic, minced
- 5 cups chicken broth
- 3 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried chives
- Salt and black pepper, to taste
- 4 cups cooked chicken, shredded
- 8 oz cream cheese
- 1 cup cheddar cheese, grated
- 4 cups baby spinach
- 1/4 cup heavy cream
- Fresh dill, chopped (for garnish)
- Green scallions, chopped (for garnish)
Instructions
- Cook diced bacon in a large pot over medium heat until crispy (about 5 minutes). Remove bacon and set aside, leaving the fat in the pot.
- Add butter and diced onion to the pot; sauté until translucent (about 3 minutes).
- Stir in minced garlic and cook for 20–30 seconds.
- Pour in chicken broth and scrape the brown bits from the pot bottom. Add bay leaves, garlic powder, onion powder, dill, chives, salt, and pepper. Simmer for 5 minutes.
- Add shredded chicken to the pot and let it simmer for another 5 minutes.
- Stir in cream cheese and cheddar cheese, whisking until melted and combined.
- Add baby spinach and heavy cream. Simmer for 3 minutes, stirring occasionally.
- Remove from heat, discard bay leaves, and adjust seasoning as needed.
- Garnish with reserved bacon, fresh dill, and scallions before serving. Serve warm.
- Prep Time: 10 minutes
- Cook Time: 20 minutes