Low Carb Crack Chicken Soup
A creamy and delicious low-carb soup featuring shredded chicken, crispy bacon, and a flavorful ranch dressing twist - perfect for cozy nights or game days.
Ingredients
Main Ingredients
- 2 cups shredded chicken Alternatively, use rotisserie chicken or turkey.
- 6 strips crispy bacon, chopped Cook until crispy for best flavor.
- 1 packet ranch seasoning Adds flavor to the soup.
- 8 oz cream cheese Adjust for creaminess.
- 2 cups chicken broth Use low-sodium if preferred.
- 1 cup shredded cheddar cheese For a cheesier taste.
- Salt and pepper, to taste Season according to preference.
- Chopped green onions for garnish (optional) Adds freshness and color.
Instructions
Preparation
- In a large pot, cook the bacon until crispy and remove it, leaving the drippings in the pot.
- Add the shredded chicken and ranch seasoning to the pot, stirring to coat the chicken evenly.
- Pour in the chicken broth and chunked cream cheese. Stir continuously until the cream cheese melts and combines.
- Add the shredded cheddar cheese and the crispy bacon back into the pot.
- Stir everything until well combined and creamy.
- Season with salt and pepper to taste.
- Serve hot, garnished with chopped green onions if desired.
Notes
Store leftovers in an airtight container for 3-4 days in the fridge, or freeze for up to three months. Reheat on the stovetop, adding chicken broth as needed for consistency.