Nutrition balance score
Unbalanced
Glycemic Index
25
Low
Glycemic Load
2
Low
Nutrition per serving
Calories661.9 kcal (33%)
Total Fat52.1 g (74%)
Carbs6.6 g (3%)
Sugars3.3 g (4%)
Protein41 g (82%)
Sodium1526.9 mg (76%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings
1 tbbutter
0.5onion
diced
3garlic cloves
minced
1 ribcelery
diced
2 lbsboneless chicken breasts
shredded
8 ozcream cheese
softened, I warmed mine up in the microwave
2 ½ cupsshredded cheddar cheese
packed in a measuring cup
12 ozbacon
6 cupschicken broth
2 ½ cupsbaby spinach
1 Tbspranch seasoning
2 tbheavy whipping cream
¾ tspxanthan gum
½ tspblack pepper
¼ tspred pepper flakes
can omit
salt
to taste
parsley
chives
for garnish
Instructions
Step 1
Cook your chicken breasts in a slow cooker on low for 5-6 hours or on high for 2-3 hours, then shred. You should have 3 cups.
Step 2
Fry your bacon in a Dutch oven, reserving 1 tb of the bacon grease. Remove bacon and set aside.
Step 3
Sauté the onion, garlic, and celery in 1 tb of bacon grease over medium heat. Once they are translucent, add the softened cream cheese, and stir until combined.
Step 4
Add the chicken broth, baby spinach, ranch seasoning, heavy whipping cream, cheddar cheese, pepper, and red pepper flakes (if desired). Bring to a slow boil over medium heat, then turn down to medium low and simmer with the lid off for 10 minutes.
Step 5
Remove ¼ cup of the soup in a small bowl and add the xanthan gum. Mix until combined then add back to the soup along with the shredded chicken and ½ of the crumbled bacon.(Reserve the rest of the crumbled bacon to sprinkle on top of the soup when serving.)
Step 6
Simmer your soup on low for 15-20 minutes or until it thickens.
Step 7
Serve with crumbled bacon, chives, and parsley on top!
