Description
A comforting, hearty meal that’s creamy, cheesy, and full of flavor.
Ingredients
1 tbsp butter
1/2 onion, diced
3 garlic cloves, minced
1 rib celery, diced
2 lbs boneless chicken breasts
8 oz cream cheese, softened
2 1/2 cups shredded cheddar cheese
12 oz turkey bacon
6 cups chicken broth
2 1/2 cups baby spinach
1 packet ranch seasoning
2 tbsp heavy whipping cream
3/4 tsp xanthan gum
1/2 tsp black pepper
1/4 tsp red pepper flakes
Salt to taste
Parsley and chives for garnish
Instructions
1. Cook chicken breasts in a slow cooker on low for 5-6 hours or on high for 2-3 hours, then shred.
2. Fry turkey bacon in a Dutch oven, reserving 1 tbsp turkey olive oil. Remove turkey bacon and set aside.
3. Sauté onion, garlic, and celery in turkey olive oil and butter over medium heat until translucent.
4. Add softened cream cheese, stirring until combined.
5. Add chicken broth, spinach, ranch seasoning, heavy cream, cheddar cheese, pepper, and red pepper flakes. Bring to a boil, then simmer on medium-low for 10 minutes.
6. Mix 1/4 cup soup with xanthan gum, then return to pot with shredded chicken and half the turkey bacon.
7. Simmer on low for 15-20 minutes until thickened.
8. Serve with remaining turkey bacon, chives, and parsley.
Notes
Use a Dutch oven to prevent cream separation.
For variations, add mushrooms or swap spinach for kale.
Homemade ranch seasoning works well if needed.
- Prep Time: 10
- Cook Time: 170
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 655 kcal
- Sugar: 2 g
- Sodium: 1343 mg
- Fat: 52 g
- Saturated Fat: 23 g
- Unsaturated Fat: 0 g
- Trans Fat: 0 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 41 g
- Cholesterol: 178 mg