Ingredients
Scale
- 4 cups cooked shredded chicken
- 8 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- 3 to 4 cups baby spinach
- 4 to 6 cups low sodium chicken broth
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ½ teaspoon dried chives
- Salt and fresh ground pepper (to taste)
- 1 bay leaf
- ¼ cup heavy cream
- Sliced green scallions (for garnish)
Instructions
- In a Dutch oven or soup pot, cook diced turkey bacon until crisp. Remove and set aside.
- Add butter to the pot, melt it over medium-high heat, then sauté onions for 3 minutes. Stir in minced garlic and cook for an additional 20 seconds.
- Pour in the chicken broth and deglaze the pot by scraping up browned bits. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
- Add a bay leaf and bring to a boil; reduce heat and simmer for 5 minutes.
- Stir in shredded chicken and cook for another 5 minutes. Gradually whisk in cream cheese until melted, then add shredded cheddar cheese until fully combined.
- Fold in baby spinach and heavy cream; cook for an additional minute.
- Taste the soup for seasoning adjustments before serving hot, garnished with scallions and reserved turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Soup
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 2g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 85mg