Description
A creamy and flavorful soup that fits perfectly into a low-carb lifestyle, packed with shredded chicken, crispy bacon, and rich cheese.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 pound cooked chicken, shredded
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1 packet ranch seasoning mix (about 1 ounce)
- 4 slices cooked bacon, crumbled
- 1 cup spinach, chopped
- Salt and pepper to taste
Instructions
- Gather all your ingredients.
- In a large pot, heat the olive oil over medium heat and cook the crumbled bacon until crispy, about 5-7 minutes. Remove the bacon and set aside, leaving the grease in the pot.
- Add the diced onion to the pot and sauté for 3-4 minutes until translucent. Stir in the minced garlic and cook for an additional minute.
- Add the shredded chicken and chicken broth to the pot, bringing the mixture to a gentle simmer.
- Pour in the heavy cream and stir well. Add the ranch seasoning mix and ensure it’s fully incorporated.
- Mix in the shredded cheddar cheese until melted and creamy. Fold in the chopped spinach and crumbled bacon, cooking for another 2-3 minutes until the spinach wilts. Season with salt and pepper to taste before serving.
Notes
- Use cooked chicken for this recipe, such as leftover rotisserie chicken.
- Opt for low-sodium chicken broth to control saltiness.
- Stir in heavy cream gently to avoid curdling.
- For a thicker soup, blend a portion of it using an immersion blender.
- Prep Time: 10-15 minutes
- Cook Time: 20-25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Keto
Nutrition
- Serving Size: 1 bowl
- Calories: 360
- Sugar: 2g
- Sodium: 800-900mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg
