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- 2 cups shredded rotisserie chicken - 4 cups chicken broth - 1 cup cream cheese, softened - 1 cup heavy cream - 1 cup shredded cheddar cheese - 1 cup sautéed green onions - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 1 teaspoon smoked paprika - Optional: ½ cup crumbled bacon bits (for garnish) - Fresh parsley for garnish This soup is rich and filling. Each serving has about 400 calories. It has around 30 grams of fat and 5 grams of carbs. This makes it great for low-carb diets. You get protein from the chicken and cheese, too. This soup offers a good mix of nutrients without adding too many carbs. You need a large pot to cook this soup. A wooden spoon helps stir the ingredients. A measuring cup is handy for the broth and cream. A sharp knife will help you chop the green onions. If you want to garnish, have a spoon for the bacon bits and parsley. With these tools, you will make this creamy soup with ease. {{ingredient_image_1}} Start by placing a large pot over medium heat. Pour in the chicken broth and add the softened cream cheese. Stir this mix until the cream cheese melts into the broth. This step is key to a smooth soup. Next, add the heavy cream, garlic powder, onion powder, smoked paprika, and salt and pepper. Stir well to blend everything together. Bring the mixture to a gentle simmer. Let it cook for about 5 minutes, stirring now and then to keep it from sticking. Once the base is ready, add the shredded rotisserie chicken. Heat it through for another 5 to 7 minutes. This allows the chicken to soak in all those tasty flavors. Then, stir in the shredded cheddar cheese and sautéed green onions. Mix until the cheese melts completely, making the soup rich and creamy. Taste the soup and adjust the seasoning if needed. When everything is heated and mixed well, take the pot off the heat. To get that perfect creamy texture, make sure the cream cheese is softened. If it’s cold, it won't mix well. You can also whisk the cream cheese into the broth for a smoother mix. Stirring constantly helps prevent lumps. Keep the heat to medium to avoid boiling, which can make the soup grainy. If your soup feels too thick, add a splash of chicken broth until you reach the desired consistency. Cooking times can vary based on your stove and pot size. If you’re using a larger pot, the soup might cook faster. Always check the chicken is heated through before serving. If you're in a hurry, you can increase the heat slightly, but watch closely to avoid burning. If the soup is not hot enough after the suggested time, let it simmer a few minutes longer. This ensures every bowl is warm and ready to enjoy! When making Low Carb Crack Chicken Soup, avoid these common errors: - Skipping the cream cheese: This adds creaminess. No cream cheese means a less rich soup. - Not stirring enough: Stir often to blend flavors and melt cheese well. - Overcooking the chicken: Add it just long enough to heat. Too long makes it dry. To make your soup taste even better, try these tips: - Add fresh herbs: Basil or thyme can brighten the flavor. - Use quality chicken broth: Homemade or low-sodium broth adds depth. - Mix in spices: A pinch of cayenne or chili powder can give it a kick. Serve your soup hot for the best taste. Here are some ideas: - Garnish with bacon bits: They add crunch and flavor. - Top with fresh parsley: It gives a nice pop of color. - Pair with a salad: A fresh side balances the creamy soup. Pro Tips Use High-Quality Broth: A good chicken broth enhances the flavor of your soup. Opt for homemade or a high-quality store-bought variety for the best taste. Customize Your Cheese: While cheddar is delicious, feel free to experiment with other cheeses like Monterey Jack or Gouda for a unique twist on the flavor. Add Veggies: For extra nutrition, consider adding some chopped vegetables like spinach, bell peppers, or zucchini during the simmering stage of the soup. Garnish for Presentation: A sprinkle of fresh herbs or a dollop of sour cream can elevate the presentation and add an extra layer of flavor to your soup. {{image_2}} You can change this recipe to fit your diet. If you want it dairy-free, swap cream cheese and heavy cream for coconut cream. Use a dairy-free cheese for the cheddar. If you need a low-sodium option, pick low-sodium chicken broth. You can also use fresh chicken instead of rotisserie. Just cook and shred it first. This way, you control the salt levels. Adding veggies makes the soup even better. Toss in some spinach or kale for a healthy boost. You can also add diced bell peppers or zucchini. These vegetables bring flavor and color. They also add nutrients without many carbs. Cook them with the chicken for about five minutes. This way, they stay crisp but warm. Using an Instant Pot saves time. Just combine all the ingredients in it. Set the pot to cook for 15 minutes on high pressure. Let the steam release naturally for 10 minutes. For a slow cooker, mix the soup ingredients and cook on low for six hours. Both methods give you a creamy soup with minimal effort. To keep your low carb crack chicken soup fresh, store it in an airtight container. Make sure to cool it down to room temperature first. Place the container in the fridge. This soup stays good for about 3 to 4 days. When you're ready to eat, just take it out and reheat. If you want to freeze the soup, use freezer-safe containers. Pour the cooled soup into the containers, leaving some space at the top. This space allows for expansion as it freezes. Label the containers with the date. You can freeze the soup for up to 3 months. When you want to enjoy it, thaw it in the fridge overnight before reheating. Reheat your soup on the stove for the best results. Pour it into a pot and heat over medium heat. Stir it often to ensure even warming. If you're in a hurry, you can use the microwave. Place the soup in a microwave-safe bowl and cover it loosely. Heat for 1 to 2 minutes, stirring halfway. Always check that it's heated through before serving. Enjoy your creamy and flavorful meal! Yes, Low Carb Crack Chicken Soup is keto-friendly. It has low carbs and high fat. This soup uses heavy cream and cream cheese, which are great for a keto diet. Shredded chicken adds protein without many carbs. Enjoy this soup without guilt if you follow a keto plan. Yes, you can use canned chicken. Canned chicken is easy and quick. It saves time and still tastes good. Just drain and add it to the soup when the broth is hot. This keeps the soup smooth and creamy. To make the soup spicier, add more spices. You can use cayenne pepper or crushed red pepper flakes. Start with a small amount, then taste. You can also add diced jalapeños for a fresh heat. Mix in these spices while you stir the soup. This will give it a nice kick! You learned about key ingredients, cooking steps, and tips for a creamy soup. Understanding common mistakes and flavor enhancements can elevate your dish. You also discovered how to tailor the recipe for dietary needs and store leftovers properly. Embrace these tips and enjoy your cooking journey. With the right ingredients and techniques, you can create a delicious meal that fits your lifestyle. Happy cooking!

Creamy Low Carb Crack Chicken Soup

A rich and creamy chicken soup that's low in carbs and full of flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Main Course
Cuisine American
Servings 6
Calories 350 kcal

Ingredients
  

  • 2 cups shredded rotisserie chicken
  • 4 cups chicken broth
  • 1 cup cream cheese, softened
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • 1 cup sautéed green onions
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • to taste salt and pepper
  • 1 teaspoon smoked paprika
  • 0.5 cup crumbled bacon bits (for garnish)
  • 1 tablespoon fresh parsley (for garnish)

Instructions
 

  • In a large pot over medium heat, combine the chicken broth and softened cream cheese. Stir continuously until the cream cheese is fully melted and integrated into the broth.
  • Add in the heavy cream, garlic powder, onion powder, smoked paprika, salt, and pepper to the pot. Stir well to combine all ingredients.
  • Bring the mixture to a gentle simmer and let it cook for about 5 minutes, stirring occasionally.
  • Add the shredded rotisserie chicken to the soup. Allow it to heat through for another 5 to 7 minutes.
  • Stir in the shredded cheddar cheese and sautéed green onions, mixing until the cheese is fully melted and the soup is creamy.
  • Taste and adjust seasoning if necessary.
  • Once everything is heated and well combined, remove from heat.
  • Serve hot, garnished with crumbled bacon bits and fresh parsley if desired.

Notes

Optional garnishes include crumbled bacon bits and fresh parsley.
Keyword chicken, creamy, low carb, soup