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Low Carb Crack Chicken Soup

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6 Bowl

Ingredients
  

  • Main Ingredients
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 8 oz cream cheese softened and cubed
  • 1 cup heavy cream
  • 2 cups cooked shredded chicken
  • 1 cup shredded cheddar cheese
  • 1/2 cup cooked crumbled bacon
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried dill
  • 1 tsp dried parsley
  • 1/2 tsp paprika
  • 1/2 tsp black pepper
  • Salt to taste
  • 1 cup chopped spinach optional
  • 2 –3 green onions sliced (for topping)
  • Optional Add-Ins
  • 1/2 tsp crushed red pepper flakes
  • 1/4 tsp xanthan gum to thicken
  • Extra cheddar or bacon for garnish

Instructions
 

  • Heat butter and olive oil in a large pot over medium heat. Add diced onion and sauté until softened.
  • Stir in minced garlic and cook until fragrant.
  • Pour in chicken broth, then add onion powder, garlic powder, dill, parsley, paprika, pepper, and salt. Bring to a gentle simmer.
  • Reduce heat and add cubed cream cheese. Stir until fully melted and smooth.
  • Add shredded chicken, heavy cream, and crumbled bacon. Let simmer for 10–12 minutes to thicken.
  • Stir in shredded cheddar and chopped spinach until cheese melts and spinach wilts.
  • Taste and adjust seasoning. Add xanthan gum in tiny amounts if a thicker soup is desired.
  • Serve warm topped with sliced green onions, extra cheese, or extra crispy bacon.

Notes

For a spicier soup, add red pepper flakes or use Pepper Jack cheese.
Rotisserie chicken, turkey, or shredded chicken thighs all work well.
If the soup becomes too thick when reheating, add a splash of chicken broth.
Freezes well for up to 2 months; thaw gently and reheat on low.