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Bowl of low carb crack chicken soup topped with herbs and spices.

Low Carb Crack Chicken Soup

A velvety, bacon-and-cheese-forward soup that's rich in flavor yet low in carbs, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups shredded cooked chicken (rotisserie or poached) Leftover rotisserie chicken speeds this up.
  • 8 oz cream cheese, softened Use room temperature for easier melting.
  • 1 cup chicken broth Low-sodium if you're watching salt.
  • 1 cup shredded cheddar cheese Can substitute with other cheeses.
  • 1 cup cooked bacon, crumbled Reserve a little for garnish.
  • 1 packet ranch seasoning For less sodium, use homemade ranch seasoning.
  • Salt and pepper to taste
Optional Toppings
  • extra shredded cheddar
  • crumbled bacon
  • sliced green onions

Method
 

Preparation
  1. Combine shredded chicken, cream cheese, and chicken broth in a large pot over medium heat.
  2. Stir occasionally until the cream cheese fully melts and the mixture becomes smooth.
  3. Stir in the ranch seasoning. Taste and add salt and pepper as needed.
  4. Gently fold in the crumbled bacon and shredded cheddar. Stir until the cheese melts.
  5. Serve immediately, topped with reserved bacon, extra cheddar, and sliced green onions if desired.

Notes

For a richer soup, use low-carb chicken stock or add 1/4 cup heavy cream. Reheat gently to prevent separation.