1-Gathering and Prepping: First, shred about 1 lb cooked chicken into bite-sized pieces for that hearty base. If you’re using raw chicken, simmer it gently in water or broth until it reaches 165°F, then shred it.

2-Gathering and Prepping: For a vegan twist, swap in canned jackfruit or pressed tofu. In a large pot, heat 2 tablespoons butter over medium heat and sauté 1 cup chopped onion for 4 6 minutes until it’s translucent, then add 2 minced garlic cloves for extra aroma.

3-Gathering and Prepping: This step builds the foundation, and you can use reserved bacon fat for deeper flavor if you like. Next, pour in 4 cups low-sodium chicken broth and add diced carrots and celery, simmering them for 8 10 minutes to soften.

4-Adding the Creamy Elements: Lower the heat and whisk in 8 oz softened cream cheese until it’s smooth, followed by 1 cup shredded cheddar. Stir in your shredded chicken and let it all meld together.

5-Adding the Creamy Elements: For texture, add options like 2 cups cooked rice or skip them for a keto version with cauliflower rice. Finally, taste and season with 1 tsp smoked paprika, 1 tsp dried thyme, salt, and pepper before serving. If you’re looking for more dessert ideas to pair with this meal, try this apple crisp recipe for a sweet finish.

6-Adding the Creamy Elements: Remember to let the soup rest for 5 10 minutes to let flavors blend, making it even tastier when you ladle it out.