Crack Chicken Soup

My sister jokes that I am made up of 90% pasta (and she would be right), so when she shared a chicken soup recipe she discovered, I wasn’t all that interested. That is, until I tried it. Oh my gosh – there’s a reason it’s called CRACK chicken soup – because this soup is so good I could eat it all day everyday.

Full disclaimer – this is not my recipe however my sister can’t remember where she found it! If anyone knows where it originated I’d love to give recipe credit 🙂

Ingredients

• 5-6 slices of bacon, chopped
• 1 large onion
• 5-6 cloves of garlic
• 4-6 cups of chicken stock
• 2-3 cups of shredded cooked chicken
• 1 teaspoon of chives, garlic powder and onion powder
• 8 ounce package of cream cheese
• 2 cups of cheddar cheese
• 2 cups of spinach
• 1/3 cup of heavy cream
• Season to taste with salt & pepper
• If you want to add a carb / side to mix with the soup, I highly recommend the farfillini from Delallo or just a cup or two of white rice goes great!

Instructions

Chop up and saute the bacon until cooked through. Set aside to use as a garnish. Remove bacon and cook diced onions and minced garlic in same pot until fragrant.

Add chicken stock, chives, garlic and onion powder with salt and pepper. Bring to a boil and then let simmer for 15 minutes. Add shredded cooked chicken and let simmer for another 10 minutes.

Whisk in cream cheese then cheddar cheese. Once melted, add spinach and let simmer for 2 minutes until spinach is wilted. Add heavy cream and let simmer for 10 minutes (you can always simmer longer if you’d like – I usually start the pasta at this time then serve once pasta or rice is ready!). Season with salt and pepper and serve.

ENJOY!