Crack Chicken Soup (Print Version)

# Ingredients:

01 - 1 cup baby spinach (optional).
02 - 2 cloves garlic, minced.
03 - 4 slices bacon, chopped up.
04 - 1/2 teaspoon smoked paprika.
05 - 1 cup shredded cheddar.
06 - 2 tablespoons ranch seasoning mix.
07 - 8 oz softened cream cheese.
08 - 1 pound chicken breasts without bones.
09 - 1 medium onion, chopped small.
10 - 1 cup heavy cream.
11 - 4 cups chicken broth.
12 - 1 tablespoon butter or olive oil.

# Instructions:

01 - In a big pot, fry bacon pieces till crispy. Scoop them out, leaving behind a tablespoon of drippings.
02 - Heat the butter and bacon drippings, tossing in onion and garlic. Let them soften up.
03 - Pour in broth and lay in the chicken. Let it bubble gently for 20-25 minutes. Pull chicken out and shred it.
04 - Mix in cream cheese, heavy cream, cheddar, and all the seasonings. Stir till it's silky. Put chicken back in.
05 - If you're using spinach, stir it in. Let it cook for 5 minutes. Add cooked bacon on top before serving.

# Notes:

01 - Store-bought rotisserie chicken works fine too.
02 - Keeps in the freezer for up to three months.
03 - Perfect if you're cutting carbs.

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