Servings: 6
Prep Time: 10 minutes
Cook Time: 25–30 minutes
WW Points: Low (depends on dairy choices)
🧾 Ingredients
- 1 lb (450 g) boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 8 oz (225 g) light cream cheese (or reduced-fat)
- ½ cup fat-free Greek yogurt or light sour cream
- 1 cup reduced-fat shredded cheddar cheese
- 4 slices turkey bacon, cooked & crumbled (or center-cut bacon)
- 1 teaspoon ranch seasoning mix (low-sodium preferred)
- ½ teaspoon black pepper
- ¼ teaspoon paprika (optional)
- 1 cup cauliflower florets or diced zucchini (optional, for volume)
- Salt to taste
- Fresh parsley or green onions for garnish
👩🍳 Instructions
-
Cook the chicken
In a large pot, add chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until chicken is cooked through. Remove chicken, shred it, and set aside. -
Build the flavor
In the same pot, add onion and garlic. Simmer for 3–4 minutes until softened. -
Make it creamy
Lower heat. Stir in cream cheese until fully melted and smooth. -
Add the good stuff
Add shredded chicken, Greek yogurt (or sour cream), cheddar cheese, ranch seasoning, pepper, paprika, and optional veggies. -
Finish & simmer
Simmer gently for 5–10 minutes, stirring often. Adjust salt if needed. -
Serve
Top with turkey bacon and fresh herbs. Serve hot and enjoy!
💡 Tips & Variations
- Extra protein: Add white beans or extra chicken
- Keto version: Skip yogurt, use full-fat cream cheese
- Thicker soup: Add 1 tsp cornstarch mixed with water
- Slow cooker: Cook chicken + broth 4 hrs on LOW, then shred and add dairy at the end
