Description
A creamy soup filled with shredded chicken, cheddar cheese, bacon crumbles, baby kale, and homemade ranch seasoning.
Ingredients
Scale
- 2 pounds chicken breasts
- 1 tablespoon onion powder
- 2 teaspoons garlic powder
- 1 teaspoon dried dill weed
- 1 teaspoon dried chives
- ½ teaspoon salt
- ½ teaspoon fresh ground black pepper
- 6 to 8 cups low sodium chicken broth
- 4 slices bacon, (cooked and crumbled, plus more for garnish)
- Bacon grease
- 8 ounces cream cheese, (cut in cubes)
- 1 to 2 cups Shredded cheddar cheese
- 3 cups chopped baby kale, (optional (you can also use baby spinach))
- Chopped scallions
Instructions
- Place chicken breasts inside the slow cooker.
- Season chicken breasts with onion powder, garlic powder, dried dill weed, dried chives, salt, and pepper. Rub seasoning all around the chicken breasts.
- Pour chicken broth around the chicken breasts and not over them.
- In the meantime cook 4 slices of bacon to a crisp. Crumble the bacon and add to the slow cooker. Add in the bacon grease, too.
- Add cubed cream cheese.
- Cover and cook on LOW for 5 to 6 hours OR Cook on HIGH for 3 to 4 hours.
- Remove lid and transfer chicken breasts to a cutting board; using two forks or shredder claws, shred the chicken.
- Return shredded chicken to the slow cooker and stir in the shredded cheddar cheese.
- Stir in the chopped kale.
- Cover and cook for 5 to 8 more minutes, or until cheese is melted, kale is wilted, and everything is heated through.
- Taste for salt and pepper; adjust accordingly.
- Ladle into soup bowls.
- Garnish with more bacon crumbles and scallions.
- Serve.
Nutrition
- Calories: 378 kcal
- Sugar: 1 g
- Fat: 23 g
- Carbohydrates: 8 g
- Protein: 36 g