Ingredients
- 4 slices bacon diced
- 1 tablespoon unsalted butter
- 1 yellow onion diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 6 cups low-sodium chicken broth
- 2 tablespoons ranch seasoning mix
½ teaspoon ground black pepper
- 4 cups cooked shredded chicken
- 8 ounces cream cheese cut into squares
- 1 cup shredded cheddar cheese plus more for garnish
- 3 cups chopped baby spinach or kale
- ⅓ cup heavy cream
Fresh parsley optional for garnish
- 4 slices bacon
- 1 tablespoon unsalted butter,
- 1 yellow onion,
- 2 ribs celery, 2 cloves garlic
- 6 cups low-sodium chicken broth,
- 2 tablespoons ranch seasoning mix,
½ teaspoon ground black pepper,
- 4 cups cooked shredded chicken
- 8 ounces cream cheese,
- 1 cup shredded cheddar cheese
- 3 cups chopped baby spinach
- ⅓ cup heavy cream,
- Fresh parsley
Directions
- Heat a large Dutch oven over medium high heat. Add the diced bacon and cook until crisp. Set aside on a paper towel-lined plate.
- Add the butter to the pot. Once melted, add the onion and celery. Cook for 5-7 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Stir in the chicken broth, ranch seasoning, and pepper. Bring to a simmer, add the chicken, and cook until warmed through, about 5 minutes.
- Stir in the cream cheese and cheddar cheese until melted and smooth.
- Add the spinach and cook for 2-3 minutes, until wilted.
- Stir in the cream and cook until warm. Serve and top each bowl with the cooked bacon, shredded cheese, and fresh parsley.
Nutrition
Saturated Fat 20g Trans Fat 1g Polyunsaturated Fat 4g Monounsaturated Fat 12g Cholesterol 164mg Sodium 870mg Potassium 647mg Carbohydrates 11g Fiber 1g Protein 38g Vitamin C 6mg Calcium 226mg Iron 2mg