Tuesday, September 22, 2020

Creamy Crack Chicken Soup

Creamy Crack Chicken Soup

Creamy Chicken Crack Soup - Packed with flavor and so quick to prepare! This Creamy Instant Pot Crack Chicken Soup is an easy, low-carb, keto dinner that the family will love. Seasoned with ranch seasoning and loaded with fresh spinach and crunchy bacon and dipped in a thick, creamy cheddar and cream cheese sauce. So tasty!


  • 1 bay leaf
  • 3 garlic cloves, minced
  • 1 tablespoon of butter
  • 1/2 teaspoon of dried dill
  • 4-6 cups low sodium chicken broth
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon of dried chives
  • 1 small yellow onion, diced
  • 1/4 cup heavy cream
  • 4 cups cooked grated chicken
  • 1 cup grated cheddar cheese
  • 3 to 4 cups of baby spinach
  • 1/2 teaspoon garlic powder
  • 1 pkg. (8 ounces) cream cheese, softened
  • 4 slices of bacon, diced
  • salt and fresh ground pepper, to taste
  • sliced green onions, for garnish


First, cook diced bacon until crisp in a casserole dish or soup pot.

Then, remove the bacon from the pan with a slotted spoon, leaving the bacon fat in the pan.

Add the butter to the saucepan and melt over medium-high heat.

Stir in the onions and cook for 3 minutes.

Add the garlic and cook for 20 seconds.

Add the chicken broth and scrape all the golden bits from the bottom of the pan.

Season with garlic powder, onion powder, dill, chives, salt and pepper.

Add the bay leaf and bring to a boil; reduce heat to medium-low and cook for 5 minutes.

Stir in the grated chicken; cook for 5 minutes.

Add cream cheese and whisk until completely melted and combined.

Stir in the grated cheese; whisk until melted and well combined.

Add the baby spinach; cook for 2 minutes.

Incorporate the heavy cream and cook for 1 minute.

Taste the seasonings (salt and pepper) and adjust accordingly. Remove the bay leaf.

Remove the soup from the heat; top with green onions and pre-prepared bacon. Happy Cooking Time.