Sunday, May 17, 2020

Creamy Crack Chicken Soup



Creamy Crack Chicken Soup






Creamy cheddar cheese, ranch and grated chicken breasts with beef. This Crack Chicken recipe is prepared in the Instant Pot in just 15 minutes! Serve on a sandwich.

Ingredients
  • 1 bay leaf
  • 4 slices beef, diced
  • 1/4 cup heavy cream
  • 1 tablespoon butter
  • 3 to 4 cups baby spinach
  • 3 cloves garlic, minced
  • 1/2 teaspoon dried chives
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1 small yellow onion, diced
  • 1/2 teaspoon dried dill weed
  • 1 cup shredded cheddar cheese
  • 4 cups cooked shredded chicken
  • sliced green scallions, for garnish
  • salt and fresh ground pepper, to taste
  • 4 to 6 cups low sodium chicken broth
  • 1 package (8 ounces) softened cream cheese


Instructions
  1. Cook diced beef to a crisp in a Dutch Oven or soup pot.
  2. Remove beef from pot with a slotted spoon, leaving beef grease in the pot.
  3. Add butter to the pot and melt over medium-high heat.
  4. Stir in onions and cook for 3 minutes.
  5. Stir in garlic and cook for 20 seconds.
  6. Add chicken broth and scrape up all the browned bits from the bottom of the pot.
  7. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
  8. Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
  9. Stir in shredded chicken; cook for 5 minutes.
  10. Add cream cheese and whisk in until completely melted and combined.
  11. Stir in shredded cheese; whisk until melted and thoroughly combined.
  12. Add baby spinach; cook for 2 minutes.
  13. Stir in heavy cream and cook for 1 minute.
  14. Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
  15. Remove soup from heat; top with scallions and previously prepared beef. Enjoy your soup!