Imagine that it’s winter (or maybe it is winter for you right now) and the only thing you want is a big bowl of hot soup. But you want something healthy and easy to make. Chicken Bacon Soup is the answer. It doesn’t take hours to simmer like other soups. And it’s filled with lean protein to keep you full.
Reminiscent of creamy potato soup, Chicken Bacon Soup is made with a lightened up creamy base, by using almond milk instead of full fat cow’s milk. Shredded chicken and bacon crumbles are added for a protein boost, and cream cheese and shredded cheese add a rich creaminess to finish it off. You might as well make a large batch since it freezes well. You’re going to want this often, so keep it stocked in the freezer for those cold nights.
For more quick and easy soups, check out these 27 Delicious Weight Watcher Soup Recipes.
Three reasons why you need to make this recipe!
You can have a bowl of soup for under 200 calories.
Most creamy soups are going to range from 400-500 calories, especially if it has bacon or cheese in it. With this chicken bacon soup, you get a hearty bowl of soup without all of those extra calories. Most of the calories come from lean protein sources, so you know it is good for you.
There are 17 grams of protein per cup.
It’s a high protein soup that’s creamy and comforting. It’s the best of both worlds. You’re going to love it. If you normally don’t like eating chicken, this is a great way to start working it into your diet.
You can whip it up in half an hour.
It takes about 30-35 minutes total to make this soup. You’ll have a full dinner, hot and ready within half an hour of walking in the door. Perfect for those busy nights.
Ingredients you need to make Chicken Bacon Soup:
- 2.5 T unsalted butter
- 1/2 cup diced onions
- 1/2 t parsley flakes
- 1/4 t garlic powder
- 1/4 cup all purpose flour
- 2 cups unsweetened original almond milk
- 2 cups chicken broth
- Salt and pepper to taste
- 1.5 cups (6 oz) cooked, shredded chicken
- 1 T light cream cheese
- 2 T bacon crumbles
How to make Chicken Bacon Soup (step by step):
- In a large pot on the stove melt the butter on medium heat. Add the parsley and garlic powder and stir, then add the diced onions. Let the onions cook, still on medium, for about 5 minutes.
- Add the all purpose flour and stir well, it will be thick. A whisk is best to use in this situation, to break up any clumps of flour. Let the butter and flour mixture cook for 1-2 minutes, until it just starts turning brown.
- Slowly whisk in the milk and chicken broth. Let it cook on medium-low for about 20-25 minutes stirring occasionally. The soup will thicken.
- Add the salt and pepper to taste.
- Next, stir in the chicken, bacon, and cream cheese. Let the soup simmer for 5-10 minutes while the cheese melts. Makes 4 (1 cup) servings. Enjoy!
Makes 4 servings. Nutrition info 1 cup serving: Calories 198, Fat 13 g, Saturated fat 6 g, Carbs 4 g, Fiber .71 g, Sugars 1.2 g, Sodium 401 mg, Protein 17 g.
WW Points
- 2.5 T butter 15 points
- Diced onions 0 points
- Parsley flakes 0 points
- Garlic powder 0 points
- All Purpose flour 3 points
- Unsweetened Original almond milk 2 points
- Chicken broth 0 points
- Salt and pepper 0 points
- Shredded chicken 0 points
- Light cream cheese 1 point
- Bacon crumbles 2 points
6 points per serving based on the WW app recipe creator.
If you’re using an older version of WW, check out these points below.
3 freestyle, 4sp or 4pp per serving.
Different ways to change up this recipe:
- Add sweet corn and make it into a Chicken Bacon Corn Chowder.
- For a traditional roux, add in some diced carrots and celery, along with the onions before adding the flour.
- You can use any kind of lean protein for this soup recipe. Try shredded chicken and a can of green chilis for more of a white chicken chili flair. Extra lean ground beef, ground turkey, or ground chicken will all work well. You could even try shrimp.
- Add frozen, chopped broccoli for more substance.
- You can top this soup with additional cheese, bacon crumbles or even a few slices of avocado.
- Use fresh parsley – added at the end of the cooking process – for an extra boost of flavor.
- Like some heat? Add crushed red pepper flakes once it’s finished cooking.
Tips and Tricks for Making Chicken Bacon Soup:
- Best served with some quick and easy garlic sticks. To make them, use a 7.5 ounce package of Pillsbury tea biscuits. Melt 2 tsp of butter and roll the biscuits out with your hands to form sticks. Place them on a sprayed cookie sheet. Brush the sticks with melted margarine and then sprinkle with garlic powder and a little parmesan cheese. Bake in the oven as directed on Pillsbury package. 1pp each or 2sp each.
- This soup freezes really well. Put individual servings in Ziploc freezer bags. Lay them flat in the freezer so that they freeze without taking up a lot of room. They will stay fresh in the freezer for up to six months.
- Most grocery stores carry pre-shredded rotisserie chicken breasts in the deli/bakery section. Use this as a shortcut to save time. Or, the next time you prep a bunch of chicken, store 6 oz portions in the freezer for any night you want to whip up the Chicken Bacon Soup.
- You could lower the points by using a low fat margarine instead of real butter. It won’t be as satisfying and creamy, but it’ll get the job done and still be a nutritious meal.
Similar recipes you’ll enjoy:
- Weight Watchers Vegetable Soup (Zero Points!)
- Weight Watchers White Chicken Chili
- 21 Low Sodium Soup Ideas
Chicken Bacon Soup
Ingredients
- 2.5 T butter
- 1/2 cup diced onions
- 1/2 t parsley flakes
- 1/4 t garlic powder
- 1/4 cup flour
- 2 cups almond milk, I use unsweetened original
- 2 cups chicken broth
- Salt & pepper to taste
- 1.5 cup shredded chicken, cooked about 6oz
- 1 T light cream cheese
- 2 T bacon crumble
Instructions
- In a large pot on the stove melt the butter on medium heat. Add the parsley and garlic powder and stir, then add the diced onions. Let the onions cook, still on medium, for about 5 minutes.
- Add the all purpose flour and stir well, it will be thick. A whisk is best to use in this situation, to break up any clumps of flour. Let the butter and flour mixture cook for 1-2 minutes, until it just starts turning brown.
- Slowly whisk in the milk and chicken broth. Let it cook on medium-low for about 20-25 minutes stirring occasionally. The soup will thicken.
- Add the salt and pepper to taste.
- Next, stir in the chicken, bacon, and cream cheese. Let the soup simmer for 5-10 minutes while the cheese melts. Makes 4 (1 cup) servings. Enjoy!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Finally almond milk used instead of milk hope to see this more often thanks
Looks great, think I will had some sweet corn, make it into corn chowder.
Yum, great idea 🙂
This was delicious. On a cold snowy day. I added potatoes. I will make this again. Glad for the almond milk recipe.