When you’re craving a comforting, hearty meal but want to stay true to your keto lifestyle, look no further than this Keto Crack Chicken Soup. Packed with creamy broth, tender chicken, and a medley of flavorful spices, this soup brings all the indulgence of traditional comfort food while keeping carbs in check.
For a perfect side, pair it with roasted carrots for a natural sweetness that enhances the rich, savory soup. This bowl of goodness is ideal for a cozy night or any time you’re in the mood for a high-flavor, low-carb meal that doesn’t sacrifice taste.
If you’re planning a more substantial meal, consider serving it with a side of cauliflower-based deviled egg potato salad to keep the entire spread keto-friendly. This combination offers a satisfying, guilt-free dinner!
Why I Love This Keto Crack Chicken Soup
- One-Pot Wonder: It’s an easy, one-pot recipe that’s perfect for busy days when you don’t want to skimp on flavor.
- Keto-Friendly: It’s rich and creamy, with zero carbs that leave me feeling full and content without missing out on the comfort of classic dishes.
- Bacon Goodness: The bacon adds a delicious smoky flavor that enhances every bite.
- Endless Customization: It’s easy to tweak by adding more veggies or experimenting with different cheeses to make it your own.
- Keeps You Satisfied: The hearty ingredients keep me full, helping me stay on track with my low-carb goals.
Essential Equipment
- Dutch Oven
- Slotted Spoon
- Wooden Spoon
- Whisk
- Knife
- Measuring Spoons
Ingredients
- 4 slices bacon, diced
- 1 tablespoon butter
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 4 to 6 cups low-sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ½ teaspoon dried chives
- Salt and fresh ground pepper to taste
- 1 bay leaf
- 4 cups cooked shredded chicken
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 3 to 4 cups baby spinach
- ¼ cup heavy cream
- Sliced green scallions for garnish
Instructions
- Cook the Bacon: In a Dutch oven, cook the diced bacon until crispy. Remove with a slotted spoon, leaving the bacon grease behind.
- Sauté the Veggies: Add butter to the pot and melt. Stir in the diced onion and cook for 3 minutes, then add the minced garlic and cook for another 20 seconds.
- Add Broth and Seasoning: Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Stir in the garlic powder, onion powder, dill, chives, salt, and pepper.
- Simmer: Add the bay leaf, bring the soup to a boil, then reduce heat and cook for 5 minutes.
- Add Chicken and Cheese: Stir in the shredded chicken and cook for 5 minutes. Add the cream cheese and whisk until fully melted. Then, stir in the shredded cheddar cheese.
- Add Spinach and Cream: Add the spinach and cook for 2 minutes. Stir in the heavy cream and cook for an additional minute.
- Taste and Serve: Taste the soup, adjust the seasoning, remove the bay leaf, and top with crispy bacon and sliced scallions before serving.
Customize Your Keto Crack Chicken Soup
- Veggie Variations: Swap spinach for kale, zucchini noodles, or add other veggies like bell peppers, cauliflower, or mushrooms to boost texture and flavor.
- Pasta (Non-Keto Option): If you’re not following a keto diet, feel free to add regular pasta noodles to the broth and cook for 8 minutes before continuing the recipe.
- Chicken Variations: If you don’t have leftover chicken, simply bake chicken breasts and use a shredder claw to shred it before adding to the soup.
- Store-Bought Ranch: For convenience, substitute homemade ranch seasoning with store-bought mix. Start with 2 teaspoons, taste, and adjust as needed.
This Keto Crack Chicken Soup is your go-to dish for a satisfying, low-carb meal that never compromises on flavor. Enjoy!