Crack Chicken Soup (Print Version)
# Ingredients:
01 -
1 cup shredded cheddar cheese.
02 -
1 teaspoon smoked paprika.
03 -
4 slices of bacon, cut into small pieces.
04 -
1 pound chicken breast, no bones.
05 -
2 tablespoons ranch mix or seasoning.
06 -
2 garlic cloves, chopped finely.
07 -
8 ounces of softened cream cheese.
08 -
1 medium onion, chopped small.
09 -
1 tablespoon butter or olive oil.
10 -
1 cup heavy cream (whipping cream works too).
11 -
4 cups chicken stock or broth.
12 -
One handful of baby spinach leaves (optional).
# Instructions:
01 -
In a big pot, cook the bacon until crispy. Take it out, saving a spoonful of the fat.
02 -
Using the bacon fat and a touch of oil, cook the garlic and onion until they’re soft.
03 -
Pour in the broth, add the chicken, and simmer about 20 minutes until cooked. Remove and shred the chicken.
04 -
Stir the ranch seasoning, paprika, cream cheese, cheddar, and cream into the pot. Keep mixing until it’s smooth. Add the shredded chicken back in.
05 -
If you like, toss in spinach. Simmer 5 more minutes, then sprinkle bacon and toppings on top when serving.
# Notes:
01 -
Rotisserie chicken works great too.
02 -
Can freeze in airtight containers for up to 3 months.
03 -
Ideal for those eating low-carb meals.