Go Back

Creamy Low Carb Crack Chicken Soup - Cozy, Satisfying, and So Simple

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • Cooked chicken: About 4 cups, shredded or diced. Rotisserie chicken works great.
  • Bacon: 6–8 slices, cooked and crumbled. Save a little for garnish.
  • Butter or olive oil: 1–2 tablespoons for sautéing.
  • Garlic: 3–4 cloves, minced (or 1 teaspoon garlic powder in a pinch).
  • Onion: 1 small, finely chopped (or 1 teaspoon onion powder).
  • Chicken broth: 4 cups, low-sodium if possible.
  • Cream cheese: 8 ounces, softened and cubed.
  • Heavy cream: 1 cup (or half-and-half for a lighter version).
  • Cheddar cheese: 1½ to 2 cups, freshly shredded for best melting.
  • Ranch seasoning: 2–3 tablespoons, store-bought or homemade.
  • Green onions: 3–4, sliced, plus extra for topping.
  • Jalapeño (optional): 1, seeded and finely chopped, for mild heat.
  • Baby spinach (optional): 2 cups, roughly chopped, to add greens without extra carbs.
  • Salt and black pepper: To taste.
  • Red pepper flakes (optional): A pinch for extra kick.

Method
 

  1. Crisp the bacon. In a large pot or Dutch oven over medium heat, cook the bacon until crisp. Transfer to a plate lined with paper towels. Drain off most bacon fat, leaving about 1 tablespoon in the pot (or add butter if needed).
  2. Sauté aromatics. Add butter (if using), onion, and garlic. Cook 2–3 minutes until softened and fragrant. Don’t let the garlic burn.
  3. Add broth and seasonings. Pour in the chicken broth. Stir in ranch seasoning, black pepper, and red pepper flakes if using. Bring to a gentle simmer.
  4. Melt the cream cheese. Lower the heat. Whisk in the cream cheese cubes a few at a time until fully melted and smooth. This step builds the creamy base, so take your time.
  5. Stir in chicken and cream. Add the shredded chicken and heavy cream. Simmer on low 5–7 minutes to warm through and thicken slightly.
  6. Add cheese and bacon. Stir in the cheddar a handful at a time until melted and glossy. Fold in most of the bacon, keeping some for topping. Taste and adjust salt.
  7. Finish with greens (optional). Add spinach and green onions. Simmer 1–2 minutes until wilted. For extra heat, stir in jalapeño now.
  8. Serve. Ladle into bowls and top with reserved bacon, extra cheddar, and more green onions. Serve hot.