Chicken Bacon Broccoli Cheddar Soup

gluten-free ⓘ

8 meals

From a reel by Jack Perez — watch the original

Ingredients

• 2.5 lbs Boneless Skinless Chicken Breast (1134g raw)
• 12 oz Center Cut Bacon (340g raw)
• 32 oz Broccoli Florets (907g)
• 2 Cups Matchstick Carrots (170g)
• 8 oz Block Reduced Fat Cream Cheese (226g)
• 2 Cups Reduced Fat Shredded Cheddar Cheese (226g)
• 6 Cups Chicken Broth (48oz/946mL)
• 10.5 oz Can Cream of Chicken Soup (298g)
• 1 Packet Ranch Seasoning
• Salt and Pepper to Taste
• Salt and Pepper to Taste

Instructions

1. Combine the chicken, broccoli, carrots, cream cheese, chicken broth, cream of chicken soup, and ranch seasoning in a slow cooker.
2. Cook on high for 3 to 4 hours or on low for 6 to 7 hours.
3. Shred the chicken and stir the mixture until the cream cheese is fully incorporated and smooth.
4. Fry the bacon until it reaches a crispy texture.
5. Stir the cooked bacon and shredded cheddar cheese into the slow cooker until the cheese has melted, adding extra broth if the consistency requires it.
6. Portion into 8 servings.