Low Carb Crack Chicken Soup
Creamy, cheesy, and packed with savory flavor — this Low Carb Crack Chicken Soup is the ultimate cozy comfort food. Loaded with chicken, bacon, and rich broth, it’s hearty, keto-friendly, and ready in just 35 minutes.
Ingredients
- 4 slices bacon chopped
- 1 lb boneless skinless chicken breasts or thighs, cubed
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 4 oz cream cheese softened
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon smoked paprika
- ½ teaspoon dried dill optional
- Salt and black pepper to taste
- 1 cup chopped spinach or kale optional
- 2 tablespoons chopped green onions or chives for garnish
Instructions
- In a large pot, cook bacon until crispy. Remove and set aside, leaving 1 tablespoon grease.
- Add chicken, season with salt, pepper, and paprika. Cook 5–6 minutes until browned.
- Pour in chicken broth; add garlic powder, onion powder, and dill. Simmer for 10 minutes.
- Reduce heat to low; stir in cream cheese until melted. Add heavy cream and shredded cheddar. Stir until creamy.
- Add spinach or kale, cooking 2 minutes until wilted.
- Stir bacon back in and adjust seasoning to taste.
- Serve hot, garnished with cheddar and green onions.
Notes
Serve with low-carb bread or almond flour biscuits.
Pair with a fresh side salad or roasted veggies.
Enjoy with cauliflower mash for a full meal.
Storage & Reheating
Refrigerate up to 4 days in an airtight container.
Freeze up to 2 months; thaw overnight before reheating.
Reheat on stovetop, adding broth or cream if thickened.