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Crack Chicken Soup

Prep Time 20 minutes
Cook Time 25 minutes
Servings 6 servings
Calories 558 kcal
Author Cara

Ingredients

  • 1 pound bacon
  • 2 tablespoons butter
  • 2 pounds chicken breasts
  • 1 teaspoon sea salt
  • 2 blocks cream cheese
  • 1 onion
  • 4 cloves garlic
  • 4 cups chicken stock, unsalted
  • 1 teaspoon chives dried
  • 1 teaspoon parsley dried

Instructions

  1. Cook bacon in an Instant Pot on Saute mode, medium, until crisp. Remove bacon and set aside, leaving drippings in the bottom of the Instant Pot.
  2. Leaving the Instant Pot set to Saute-Medium cook the onions for 5 minutes, until they start to soften. Add crushed garlic and cook another 2 minutes, stirring with a spatula a couple times.
  3. Set cooked onions and garlic aside to add in a couple minutes.

  4. Place chicken in the bottom of the instant pot, cover with salt and chives, then add onions to the top. Pour chicken broth over the top.

  5. Cook at high pressure for 45 minutes then let pressure release naturally.
  6. Use 2 forks to shred the chicken.
  7. Cube cream cheese and stir into shredded chicken. Serve the soup into bowls.
  8. Top each bowl with grated sharp cheddar, sliced green onions, and bacon that you cooked in the first step.

Recipe Notes

Canning notes: This recipe is a great way to use canned chicken and broth! To learn how to pressure can meat click HERE. 

1 quart jar= 1-1/2 pounds chicken, pan seared.

Nutrition Facts
Crack Chicken Soup
Amount Per Serving (5 g)
Calories 558 Calories from Fat 351
% Daily Value*
Fat 39g60%
Saturated Fat 14g70%
Trans Fat 0.3g
Polyunsaturated Fat 6g
Monounsaturated Fat 16g
Cholesterol 157mg52%
Sodium 1143mg48%
Potassium 881mg25%
Carbohydrates 5g2%
Fiber 0.4g2%
Sugar 1g1%
Protein 45g90%
Vitamin A 204IU4%
Vitamin C 4mg5%
Calcium 27mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.