Clean recipe · thatlowcarblife.com
Crack Chicken Soup
This creamy soup is easily made in either the Instant Pot or the slow cooker. The chicken comes out so tender and the broth is very rich in flavor. We divide this into 4 portions, but it's fairly rich and could serve 6 smaller portions if needed.
Original recipe: thatlowcarblife.com
- Yield:
- 4 servings
- Prep:
- 5 min
- Cook:
- 20 min
- Total:
- 45 min
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Ingredients
- 1 ½ pounds boneless (skinless chicken breasts)
- 2 cups chicken broth
- 1 packet ranch seasoning
- 8 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- 6 slices bacon (fried and crumbled)
- ¼ cup green onions
Instructions
To make this in the Instant Pot
Add the chicken breasts to the bowl of the Instant Pot along with the chicken broth and ranch seasoning.- Cover and set vent to sealing.
- Cook on high pressure for 18 minutes. It will take about 10 minutes to reach pressure.
- Allow pressure to release naturally, about 10 minutes, before removing the lid.
- Remove chicken from the pot and shred. Set aside.
- Set the pot to saute and add the cream cheese. Whisk well until the cream cheese is fully melted and incorporated. See note.
- Add the cheddar and whisk until melted.
- Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
- Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.
To make this in the crockpot
Add the chicken breasts to the slow cooker along with the chicken broth and ranch seasoning.- Cover and cook on low for 4 hours.
- Remove chicken from the slow cooker and shred. Set aside.
- Add the softened cream cheese to the broth and whisk well until smooth and creamy.
- Add the cheddar and whisk until melted.
- Return the chicken to the pot. Add the bacon and green onions. Stir well to combine.
- Serve hot, garnished with extra crumbled bacon, shredded cheddar, and green onion.