Bacon Ranch Chicken Chowder

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

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