KETO CRACK CHICKEN BACON SOUP

 Keto Crack Chicken Soup is a comforting, low-carb hearty meal the entire family will love! It is creamy, cheesy, thick, and, best of all, loaded with bacon, the ultimate flavor bomb!

Ingredients

• 1 tb butter
• ½ onion diced
• 3 garlic cloves, minced
• 1 rib celery, diced
• 2 lbs boneless chicken breasts (3 cups shredded)
• 8 oz cream cheese softened (I warmed mine up in the microwave)
• 2 ½ cups shredded cheddar cheese packed in a measuring cup
• 12 oz bacon
• 6 cups chicken broth
• 2 ½ cups baby spinach
• Ranch seasoning packet
• 2 tb heavy whipping cream
• ¾ tsp xanthan gum
• ½ tsp black pepper
• ¼ tsp red pepper flakes (can omit)
• salt to taste
• parsley and chives for garnish

Instructions

• Cook your chicken breasts in a slow cooker on low for 5-6 hours or on high for 2-3 hours, then shred. You should have 3 cups.
• Fry your bacon in a Dutch oven, reserving 1 tb of the bacon grease. Remove bacon and set aside.
• Sauté the onion, garlic, and celery in 1 tb of bacon grease over medium heat. Once they are translucent, add the softened cream cheese, and stir until combined.
• Add the chicken broth, baby spinach, ranch seasoning, heavy whipping cream, cheddar cheese, pepper, and red pepper flakes (if desired). Bring to a slow boil over medium heat, then turn down to medium low and simmer with the lid off for 10 minutes.
• Remove ¼ cup of the soup in a small bowl and add the xanthan gum. Mix until combined then add back to the soup along with the shredded chicken and ½ of the crumbled bacon.
• (Reserve the rest of the crumbled bacon to sprinkle on top of the soup when serving.)
• Simmer your soup on low for 15-20 minutes or until it thickens.
• Serve with crumbled bacon, chives, and parsley on top!