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 Keto Crack Chicken Soup is a comforting, low-carb hearty meal the entire family will love! It is creamy, cheesy, thick, and, best of all, loaded with bacon, the ultimate flavor bomb!


  • 1 tb butter
  • ½ onion diced
  • 3 garlic cloves, minced
  • 1 rib celery, diced
  • 2 lbs boneless chicken breasts (3 cups shredded)
  • 8 oz cream cheese softened (I warmed mine up in the microwave)
  • 2 ½ cups shredded cheddar cheese packed in a measuring cup
  • 12 oz bacon
  • 6 cups chicken broth
  • 2 ½ cups baby spinach
  • Ranch seasoning packet
  • 2 tb heavy whipping cream
  • ¾ tsp xanthan gum
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes (can omit)
  • salt to taste
  • parsley and chives for garnish


  • Cook your chicken breasts in a slow cooker on low for 5-6 hours or on high for 2-3 hours, then shred. You should have 3 cups.
  • Fry your bacon in a Dutch oven, reserving 1 tb of the bacon grease. Remove bacon and set aside.
  • Saut√© the onion, garlic, and celery in 1 tb of bacon grease over medium heat. Once they are translucent, add the softened cream cheese, and stir until combined.
  • Add the chicken broth, baby spinach, ranch seasoning, heavy whipping cream, cheddar cheese, pepper, and red pepper flakes (if desired). Bring to a slow boil over medium heat, then turn down to medium low and simmer with the lid off for 10 minutes.
  • Remove ¼ cup of the soup in a small bowl and add the xanthan gum. Mix until combined then add back to the soup along with the shredded chicken and ½ of the crumbled bacon.
  • (Reserve the rest of the crumbled bacon to sprinkle on top of the soup when serving.)
  • Simmer your soup on low for 15-20 minutes or until it thickens.
  • Serve with crumbled bacon, chives, and parsley on top!

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