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Bacon Ranch Chicken Chowder

By now, y’all know of my love for soup season, and I know of your love for the bacon + ranch flavor combo.  When Crack Chicken went crazy, I learned how great you all were with that combination so I KNOW you’re going to be wild for this Bacon Ranch Chicken Chowder.  It’s in the same vein but definitely different enough to keep you from burning out.  (I’m talking to you, friends who have made Crack Chicken weekly since the recipe came out…I see you!)

baconranchchickenchowder

So, take your favorite flavors and flip it into one of my new favorite soups.  Check it out:

Bacon Ranch Chicken Chowder
Rate this recipe
54 ratings

Yield: 8 servings

Calories per serving: 284

Fat per serving: 12

Carbs per serving: 8

Protein per serving: 36

Ingredients

  • 1 tbsp. butter (grass-fed if you've got it)
  • 150g onions (or one large)
  • 1 tbsp. minced garlic
  • 120g or 3 ribs of celery
  • 2.5 lb of boneless skinless chicken breasts
  • 2 small cans sliced mushrooms (120g/can, mine were Aldi)
  • 3 oz crumbled bacon (I used pre-made Kroger brand from the salad section)
  • 2 tbsp. dry ranch mix (consider making your own here: [getmacroed.com/resources] download SpiceItUp ebook)
  • 8 oz Greek yogurt cream cheese (in the diary section with the other cream cheeses)
  • 3 chicken bouillon cubes + 3 C water OR 3 C chicken stock
  • Salt & pepper to taste

Instructions

    InstantPot:
  1. Turn pot on Sauté. Add celery, onions, garlic, and butter.
  2. Heat until butter is melted and onions become translucent.
  3. Then add everything, close lid, and set to "soup" or manual high for 30 mins.
  4. Remove chicken. Check to see that it's done (no longer pink and easy to shred).
  5. Shred chicken. Return to pot. Stir together.
  6. Separate into 8 servings immediately to keep macros straight.
    Crockpot:
  1. Add everything except the cream cheese and cook on low for 6-8 hours or high for 3-4 hours.
  2. Check to be sure the chicken is done (no longer pink and easy to shred).
  3. Remove chicken. Shred. Return to pot.
  4. Add cream cheese. Stir together.
  5. Separate into 8 servings immediately to keep macros straight.
    Stove Top:
  1. Add celery, onions, garlic, and butter to a soup pot.
  2. Heat until butter is melted and onions become translucent.
  3. Then add everything except the cream cheese and cook covered until the chicken is done (no longer pink and easy to shred).
  4. Remove chicken. Shred. Return to pot.
  5. Add cream cheese. Stir together.
  6. Separate into 8 servings immediately to keep macros straight.

Notes

As always, if you want to lazy log and use my MFP math, go for it: MacroEd Bacon Ranch Chicken Chowder

https://getmacroed.com/bacon-ranch-chicken-chowder/

You all asked for dairy free and gluten free options, so I’m trying to include those in recipes when I can.  Here are your tweaks:
Gluten Free:  No changes needed!  It’s already gluten free.  Just keep an eye on your chicken stock, but that’s the only place I can imagine that they could hide it.
Dairy Free:  Omit cream cheese and you should be good.

Let me see your creations by using our hashtag #getmacroed.

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All the best,

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