Keto Crack Chicken Soup

A Cozy Bowl of Pure Comfort Awaits!

Imagine walking into a warm, inviting kitchen, the rich aroma of savory chicken broth and crispy bacon hugging the air. This is what happens when you whip up a pot of Keto Crack Chicken Soup—a creamy, artery-pleasing hug in a bowl that’s been a sensation on the internet for good reason!

It’s quick, made in one pan, and features all those comforting flavors that make you feel right at home. Plus, it’s a satisfying way to adhere to your keto lifestyle without sacrificing taste. Sounds dreamy, doesn’t it?

Why Make This Recipe

Why should you hop on the crack chicken train? Well, for starters, who doesn’t love easy cleanup? This soup only requires a single pot, freeing you from the mysterious mountain of dishes lurking in your sink.

Second, it is family-friendly. Kids and adults alike will be slurping it up! And let’s face it, you can never go wrong with bacon. Enough said.

Ingredients

You don’t need fancy stuff — just these basics!

• 2 cups shredded chicken
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup cheddar cheese, shredded
• 4 slices crispy bacon, chopped
• 1 cup fresh spinach
• 2 cloves garlic, minced
• 1 small onion, diced
• Salt and pepper to taste
• Fresh scallions for topping

Directions

Ready to cook up a storm? Here’s how to get your cozy soup on the table:

1. In a large pot, sauté the diced onion and minced garlic until softened.
2. Add the shredded chicken and chicken broth to the pot and bring to a simmer.
3. Stir in the heavy cream and shredded cheddar cheese, allowing it to melt and combine into creamy goodness.
4. Toss in the fresh spinach and season with salt and pepper to taste.
5. Let the soup simmer for about 10 minutes, stirring occasionally (but don’t pace aggressively!).
6. Serve hot, topped with crispy bacon and fresh scallions.

How to Make Keto Crack Chicken Soup (Overview)

Making this magic happens in just a few steps! Start by warming up the onion and garlic, letting their flavors dance together. Next, introduce the shredded chicken and broth to the mix—you’ll hear a satisfying sizzle! Then, it’s cream and cheese time—don’t skip this part as it transforms everything into velvety deliciousness.

Finish with fresh spinach and a sprinkle of salt and pepper, then let it all mingle. Trust me, the longer you let it simmer, the richer the flavors become. Pro tip: Don’t skip toasting the garlic—it makes all the difference!

How to Serve Keto Crack Chicken Soup

Serve this soup piping hot and watch the steam rise from your bowl. The golden color topped with crispy bacon offers a comforting visual feast. Pair it with a crunchy salad for added texture, or dive into a pile of low-carb crackers for that perfect crunch. The aroma alone will leave you feasting before you even take your first bite!

How to Store Keto Crack Chicken Soup

This delightful soup hangs out in the fridge for about 3-4 days. Just store it in an airtight container to preserve all that creamy goodness. If you want to make it ahead, you can whip up a batch and freeze for up to 3 months. When reheating, just add a splash of broth to creamy up the consistency!

Tips to Make Keto Crack Chicken Soup

• For a spicier kick, add some red pepper flakes or your favorite hot sauce.
• If you’re short on time, use a store-bought rotisserie chicken to save hours.
• Swap out cheddar for pepper jack for a delightful twist!
• Want extra veggies? Toss in diced bell peppers or zucchini for a bit of color and nutrition.
• Don’t skimp on the bacon! It adds that irresistible crunch and flavor you’ll love 🤤.

Variation

Change things up a bit! You can make it vegan-friendly by using chickpea or vegetable broth and omitting the cheese and bacon—why not toss in some hearty mushrooms for an earthy touch? 🌱

FAQs

1. Can I substitute the heavy cream?
Absolutely! You can use coconut cream or full-fat coconut milk for a dairy-free version.

2. How long does this soup last in the freezer?
It freezes beautifully for up to 3 months. Just be sure to label and date your containers.

3. Is there any way to make this recipe spicier?
You bet! Add some diced jalapeños or sprinkle in your favorite hot sauce to kick up the heat.

Feeling inspired? Go on and whip up a bowl of this comforting Keto Crack Chicken Soup tonight! Trust me, your taste buds will thank you.

📌 Pin this recipe for your next cozy dinner night!

Keto Crack Chicken Soup

A creamy, comforting soup featuring chicken, cheese, and bacon, perfect for a cozy dinner and compatible with a keto lifestyle.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 400

Ingredients Method Notes

Ingredients

  

Main Ingredients

• 2 cups shredded chicken Use cooked chicken or a rotisserie chicken for convenience.
• 4 cups chicken broth Low sodium chicken broth is recommended for healthier options.
• 1 cup heavy cream Can substitute with coconut cream for a dairy-free option.
• 1 cup cheddar cheese, shredded Pepper jack cheese can be used for a spicy twist.
• 4 slices crispy bacon, chopped More bacon can be added for extra flavor.
• 1 cup fresh spinach Can substitute with kale for added nutrition.
• 2 cloves garlic, minced Toasting the garlic enhances the flavor.
• 1 small onion, diced saute until translucent for best flavor.
• to taste Salt and pepper Adjust according to preference.
• Fresh scallions for topping Adds freshness when served.

Method

 

Cooking Instructions

1. In a large pot, sauté the diced onion and minced garlic until softened.
2. Add the shredded chicken and chicken broth to the pot and bring to a simmer.
3. Stir in the heavy cream and shredded cheddar cheese, allowing it to melt and combine.
4. Toss in the fresh spinach and season with salt and pepper to taste.
5. Let the soup simmer for about 10 minutes, stirring occasionally.
6. Serve hot, topped with crispy bacon and fresh scallions.

Notes

For added flavor, consider using a store-bought rotisserie chicken. Store leftovers in an airtight container in the fridge for 3-4 days, or freeze for up to 3 months. Reheat with a splash of broth.