Ingredients
Scale
- 4 slices Turkey Bacon (diced)
- 1 tablespoon butter
- 1 small yellow onion (diced)
- 3 cloves garlic (minced)
- 4 to 6 cups low sodium chicken broth
- 4 cups cooked shredded chicken
- 8 ounces cream cheese (softened)
- 1 cup shredded cheddar cheese
- 3 to 4 cups baby spinach
- ¼ cup heavy cream
Instructions
- In a Dutch oven or soup pot, cook diced turkey bacon until crispy. Remove with a slotted spoon, leaving the grease in the pot.
- Add butter to the pot and sauté onions for about 3 minutes; add minced garlic for another 20 seconds.
- Pour in chicken broth and season with garlic powder, onion powder, dill weed, chives, salt, and pepper. Bring to boil.
- Add shredded chicken and simmer for 5 minutes; whisk in softened cream cheese until melted, followed by cheddar cheese.
- Stir in spinach until wilted; add heavy cream and simmer for an additional minute.
- Remove bay leaf before serving; garnish with scallions and reserved turkey bacon.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 11g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 90mg