🥰​🥰​ Crack Chicken Soup 🥰​🥰​

Ingredients:

• 1 ½ pounds boneless skinless chicken breasts
• 2 cups chicken broth
• 1 packet ranch seasoning
• 8 ounces cream cheese, softened
• 1 cup shredded cheddar cheese
• 6 slices turkey bacon, fried and crumbled
• ¼ cup green onions

Directions:

To make this in the Instant Pot:

1. Add the chicken breasts to the bowl of the Instant Pot along with the chicken broth and ranch seasoning.
2. Cover and set the vent to sealing.
3. Cook on high pressure for 18 minutes. It will take about 10 minutes to reach pressure.
4. Allow pressure to release naturally, about 10 minutes, before removing the lid.
5. Remove chicken from the pot and shred. Set aside.
6. Set the pot to sauté and add the cream cheese. Whisk well until the cream cheese is fully melted and incorporated.
7. Add the cheddar and whisk until melted.
8. Return the chicken to the pot. Add the turkey bacon and green onions. Stir well to combine.
9. Serve hot, garnished with extra crumbled turkey bacon, shredded cheddar, and green onion.

To make this in the Crockpot:

1. Add the chicken breasts to the slow cooker along with the chicken broth and ranch seasoning.
2. Cover and cook on low for 4 hours.
3. Remove chicken from the slow cooker and shred. Set aside.
4. Add the softened cream cheese to the broth and whisk well until smooth and creamy.
5. Add the cheddar and whisk until melted.
6. Return the chicken to the pot. Add the turkey bacon and green onions. Stir well to combine.
7. Serve hot, garnished with extra crumbled turkey bacon, shredded cheddar, and green onion.

Prep Time: 5 minutes | Cooking Time: 20 minutes | Total Time: 45 minutes
Servings: 4

Enjoy your meal and don’t forget to let me know how it turned out in the comments! 😊