I started browsing all the soups you can make with chicken breast because I had some I had to use up, but we wanted soup. I took a little from here, a little from there and worked out a semi-healthy, delicious soup which I have to document before I forget!

Note: what’s great about all soups including this is that you can substitute ingredients you like or dislike. I just added sautéed mushrooms because we had them and we like them in soup. Also, spices – go for what you love.  Be creative!

Ingredients

  • 3 pieces bacon
  • 1 T butter
  • 1 white onion
  • 2 T chopped garlic
  • 1 red bell pepper
  • 1 package sliced/diced white mushrooms
  • 1 packet dry ranch dressing seasoning
  • 4 chicken breasts (or 2 doubles)
  • 4 ounces light cream cheese
  • 1 large carton of chicken broth or stock (32 oz.)
  • s & p
  • 1 tsp. Italian seasoning
  • dash of red pepper flakes

Directions:

Chicken:

  • First up, prepare the chicken breasts. Put 4 cups of lukewarm water with 1/4 c. of salt and mix well and then soak the boneless, skinless breasts for 20-30 minutes. Next, rinse with cold water and pat dry. The salt that is absorbed in this amount of time is NOT enough to make the chicken really salty or unhealthy. It’s just enough time so that the flavor of the chicken is enhanced and most importantly, the chicken is moist and not dry. Note: you can certainly make this recipe with a cooked store bought rotisserie chicken, but trust me, this way was delicious and I’ll be doing it again.
  • After the chicken is patted dry, spice them with your choice of seasoning. I jused black pepper, paprika, garlic and onion powder and a sprinkle of oregano. Sautee in 2 T olive oil until cooked – do not overcook. Set aside.

 Soup:

  1. Sautee bacon in your large Dutch Oven soup pot, remove bacon and set aside.
  2. Add 1 T butter to the small amount of bacon fat and then add onions. Cook for a few minutes and then add bell pepper, mushrooms, and garlic.
  3. Sautee until cooked through and soft.  Add broth (or stock) and ranch seasoning, and other spices.
  4. Boil for 5 min. and reduce heat. While boiling, dice your chicken breast and add into the pot.
  5. Continue to cook at low heat while you add in the cream cheese. Once this is combined/melted completely, add 2 cups chopped spinach. Stir and let cook for a few more minutes. Add s & p to taste. Top with crispy chopped bacon you cooked in the beginning.