Creamy chicken and bacon soup

January 5, 2015

Soup is not only good for the soul, its good for the tummy too! 😉 Some days I just like a good hearty bowl of soup for dinner. But I also want it to be a filling soup, and this creamy chicken and bacon does not disappoint. Its full of shredded chicken and bacon crumble and perfect to warm you up on that cold winter’s day. At 4 points per serving its a great low point meal.

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Author: Drizzle

Recipe type: Soup

Prep time: 5 mins

Cook time: 30 mins

Total time: 35 mins

Serves: 4

3 freestyle SP, 4sp/4pp per serving

Ingredients

2.5T butter
½ cup diced onions
½t parsley flakes
¼t garlic powder
¼ 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
1T light cream cheese
2T bacon crumble

Instructions

In a large pot on the stove melt your butter on medium. Add parsley and garlic powder and stir, then add your diced onions. Let onions cook for approx. 5 minutes.
Add the flour and stir well, it will be thick. Slowly whisk in your milk and chicken broth. Let cook on medium-low for approx. 20-25 minutes, soup will thicken. Add salt and pepper to taste, then add chicken, bacon and cream cheese, let simmer for 5-10 minutes while cheese melts. Makes 4-1 cup servings at 3 freestyle, 4sp or 4pp per serving. Feel free to add in some diced carrots and/or celery, when adding in the onions.
I served mine with some quick and easy garlic sticks I made using a 7.5 ounce package of Pillsbury tea biscuits. Melt 2t butter, roll biscuits out with hands to form sticks, place on a sprayed cookie sheet. Brush sticks with melted margarine and then sprinkle with garlic powder and a little parmesan cheese. Bake in oven as directed on Pillsbury package. 1pp each or 2sp each.
Nutritional info per 1 cup of soup.. Calories 192... Fat 7.2g...Saturated fat 1.4g...Carbs 8.4g...Fiber 0.2g....Sugars 0.7g..Protein 18.7g