CREAMY CRACK CHICKEN SOUP
1 pound chicken breasts, cooked and shredded
2 slices bacon, diced
1 tablespoon light butter
1 small onion, chopped
2 - 3 cloves minced garlic
3 cups chicken broth or chicken bone broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried chives
1/4 teaspoon salt
pepper to taste
1 cup frozen corn
4 ounces cream cheese, cubed and softened
1/2 cup shredded cheddar cheese
1/4 cup half and half
green onions, chopped
To start soup cook diced bacon in a Dutch oven or soup pot until crisp. Remove with a slotted spoon but leave the bacon grease in the pot. Add 1 tablespoon light butter and let melt. Add onion and garlic and cook until onion is tender. Add chicken broth and loosen any browned bits from bottom of the pan then add the garlic and onion powder, dill, chives, salt and pepper. Bring to a boil then add the corn. Return to the boil and cook for 5 minutes or until corn is tender. Add cream cheese and shredded cheese and stir until it is completely melted into the soup. This will take a little bit of time. I whisked almost constantly to keep it from scorching. When that is creamy stir in shredded chicken and allow to heat through. Remove from heat and stir in reserved bacon and half and half. Makes 4 servings of around 1 3/4 cup each.
9 points Better Balance on ITB. Points can be lowered by using reduced fat dairy products.
Let's Cook YouTube Video
1 pound chicken breasts, cooked and shredded
2 slices bacon, diced
1 tablespoon light butter
1 small onion, chopped
2 - 3 cloves minced garlic
3 cups chicken broth or chicken bone broth
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon dried dill
1/4 teaspoon dried chives
1/4 teaspoon salt
pepper to taste
1 cup frozen corn
4 ounces cream cheese, cubed and softened
1/2 cup shredded cheddar cheese
1/4 cup half and half
green onions, chopped
To start soup cook diced bacon in a Dutch oven or soup pot until crisp. Remove with a slotted spoon but leave the bacon grease in the pot. Add 1 tablespoon light butter and let melt. Add onion and garlic and cook until onion is tender. Add chicken broth and loosen any browned bits from bottom of the pan then add the garlic and onion powder, dill, chives, salt and pepper. Bring to a boil then add the corn. Return to the boil and cook for 5 minutes or until corn is tender. Add cream cheese and shredded cheese and stir until it is completely melted into the soup. This will take a little bit of time. I whisked almost constantly to keep it from scorching. When that is creamy stir in shredded chicken and allow to heat through. Remove from heat and stir in reserved bacon and half and half. Makes 4 servings of around 1 3/4 cup each.
9 points Better Balance on ITB. Points can be lowered by using reduced fat dairy products.
Let's Cook YouTube Video
