Name: Low Carb Crack Chicken Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts or thighs; 8 strips bacon, chopped; 8 oz cream cheese, softened; 4 cups chicken broth (low sodium preferred); 1 cup heavy cream; 1 packet ranch seasoning mix (1 oz); 1 medium onion, diced; 3 cloves garlic, minced; 2 stalks celery, chopped; 1 cup broccoli florets, chopped small; 1 cup cauliflower florets, chopped small; 1 red bell pepper, diced; 2 tablespoons olive oil; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; 1/2 teaspoon paprika; Salt to taste; 1 cup sharp cheddar cheese, shredded; 2 green onions, sliced (for garnish)

Description

Creamy, satisfying soup with tender chicken, crispy bacon, and ranch flavors – all while staying low carb

Ingredients

Scale

2 pounds boneless, skinless chicken breasts or thighs
8 strips bacon, chopped
8 oz cream cheese, softened
4 cups chicken broth (low sodium preferred)
1 cup heavy cream
1 packet ranch seasoning mix (1 oz)
1 medium onion, diced
3 cloves garlic, minced
2 stalks celery, chopped
1 cup broccoli florets, chopped small
1 cup cauliflower florets, chopped small
1 red bell pepper, diced
2 tablespoons olive oil
1 teaspoon dried thyme
1/2 teaspoon black pepper
1/2 teaspoon paprika
Salt to taste
1 cup sharp cheddar cheese, shredded
2 green onions, sliced (for garnish)

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Instructions

1. Season chicken with salt, pepper, and paprika. Heat olive oil in Dutch oven over medium-high heat. Cook chicken 6-7 minutes per side until golden and cooked through. Remove and shred when cool.
2. Cook bacon in same pot for 5-6 minutes until crispy. Remove bacon, leaving 2 tablespoons fat.
3. Sauté onion in bacon fat for 3-4 minutes until softened. Add garlic and cook 30 seconds.
4. Add celery, broccoli, cauliflower, and bell pepper. Cook 5-6 minutes until vegetables begin to soften.
5. Add chicken broth and thyme. Bring to boil, then simmer 8-10 minutes until vegetables are tender.
6. Whisk softened cream cheese with 1/2 cup hot broth until smooth.
7. Stir cream cheese mixture back into pot. Add heavy cream and ranch seasoning.
8. Return chicken and bacon to pot. Stir in half the cheddar until melted.
9. Simmer 5-7 minutes to thicken slightly. Taste and adjust seasoning.
10. Serve hot topped with remaining cheese and green onions.

Notes

Store in refrigerator up to 4 days or freeze up to 3 months. Reheat gently to prevent separation.

Prep Time: 15 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 bowl
Calories: 385
Sugar: 4g
Sodium: 890mg
Fat: 27g
Carbohydrates: 8g
Fiber: 2g
Protein: 28g