Description
A creamy, comforting soup featuring chicken, cream cheese, and ranch seasoning that’s perfect for low-carb diets and busy weeknights.
Ingredients
Main Ingredients
- 1 lb boneless skinless chicken thighs or breasts (Thighs have more flavor and are harder to overcook.)
- 4 cups low-sodium chicken broth (Makes sure to control the sodium content.)
- 2 tbsp ranch seasoning (Use homemade or store-bought.)
- 8 oz cream cheese (Cut into small cubes for easier melting.)
- 1 cup shredded cheddar cheese (Freshly grated is best for melting.)
- 1 cup crispy bacon (For texture and flavor.)
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
Optional Vegetable Add-ins
- 1 cup baby spinach (Add towards the end for color and nutrition.)
- 1 cup broccoli florets (Lightly steamed before adding is recommended.)
- 1 cup cauliflower rice (Add in the last 5-10 minutes.)
Instructions
Preparation
- Place chicken, broth, ranch seasoning, garlic powder, onion powder, and black pepper in the slow cooker.
- Cover and cook on low for 4 to 6 hours or on high for 2 to 3 hours.
- Once cooked, shred the chicken in the pot using two forks.
- Cut cream cheese into small cubes and let it sit at room temperature for 10-15 minutes.
- Stir cream cheese into the hot soup after shredding the chicken, then add the cheddar.
Serving
- Add crispy bacon and any greens you like.
- Taste and adjust salt and pepper as needed before serving.
Notes
For a dairy-free version, use a dairy-free cream cheese alternative and nut-based creamer. Use leaner meats and skip bacon for a lighter meal. Add vegetables for more nutrition, and store the soup in airtight containers for up to 4 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: dinner, Soup
- Cuisine: American