Ingredients
Protein
- 2 cups cooked chicken (shredded)
- 4 slices bacon (cooked and crumbled)
Liquids & Dairy
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup cream cheese
Cheese & Fats
- 1 cup shredded cheddar cheese
- 2 tbsp butter
Seasonings & Aromatics
- 2 cloves garlic (minced)
- Salt and pepper to taste
Instructions
- Melt Butter and Sauté Garlic: Heat 2 tablespoons of butter in a pot over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant, being careful not to burn it.
- Add Chicken Broth and Simmer: Pour in 4 cups of chicken broth and bring the mixture to a gentle simmer, which helps develop the soup’s base flavors.
- Melt Cream Cheese: Stir in ½ cup cream cheese until it melts completely into the broth, creating a creamy texture.
- Add Chicken, Bacon, and Cream: Add 2 cups of shredded cooked chicken, 4 slices of cooked crumbled bacon, and 1 cup of heavy cream to the pot. Stir thoroughly to combine all ingredients.
- Incorporate Cheddar Cheese: Stir in 1 cup shredded cheddar cheese gradually until melted and smooth, ensuring a rich and cheesy consistency.
- Season and Simmer: Season the soup with salt and pepper to taste. Let it simmer gently for 5–10 minutes to meld all flavors together.
- Serve Warm: Remove from heat and serve the soup warm, optionally garnishing with extra cheese or fresh herbs if desired.
Notes
- Add fresh spinach during the simmering step for a touch of brightness and nutrition.
- Adjust the soup’s thickness by adding more chicken broth if you prefer a thinner consistency.
- Leftovers store well; refrigerate for up to 3 days and reheat gently to prevent cheese separation.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
