Creamy Chicken Soup

An irresistible combo of seasonings, cream cheese, and cheddar make this soup a showstopper!

This recipe is one that is based off a series of recipes that are a combination of ranch seasoning mix, cream cheese, and cheddar. This one just so happens to be in soup form. Despite it having heavy cream and cream cheese in it, I feel like it’s a less filling soup because it doesn’t have pasta, rice, or potatoes in it. However, still a really solid recipe that is very flavorful and definitely a hit at my house!

What you need:

• 4 slices bacon, diced

• 1 Tbsp. butter

• 1 small yellow onion, diced

• 3 cloves minced garlic

• 4 to 6 cups low sodium chicken broth

• 1/2 tsp. garlic powder

• 1/2 tsp. onion powder

• 1/2 tsp. dried dillweed

• 1/2 tsp. dried chives

• Salt and pepper, to taste

• 1 bay leaf

• 4 cups cooked, shredded chicken

• 1 pkg. (8 oz.) cream cheese, softened

• 1 cup shredded cheddar cheese

• 3 to 4 cups baby spinach

• 1/4 cup heavy cream

• Green onions, sliced for serving

Directions:

1. In a large pot or Dutch oven, cook bacon until crispy and remove with a slotted spoon to a paper towel lined plate. Do not discard bacon grease.

2. Add butter to bacon grease and melt over medium-high heat. Add onions and cook for 3 minutes.

3. Add garlic and cook until fragrant, about 20 seconds.

4. Add chicken broth and scrape the bottom of the pot.

5. Add garlic powder, onion powder, dillweed, chives, salt and pepper. Then add bay leaf.

6. Bring to a boil and lower heat to medium low. Cook for 5 minutes.

7. Add shredded chicken and cook an additional 5 minutes.

8. Whisk in cream cheese by the tablespoon until completely melted.

9. Stir in shredded cheese until melted and combined.

10. Add baby spinach and cook for 2 minutes.

11. Add heavy cream and cook for an additional minute.

12. Discard bay leaf, season as needed, and serve topped with green onions and bacon.

Recipe from Diethood