Creamy chicken and bacon alfredo soup
Recipe type: Soups
Prep time: 
Cook time: 
Total time: 
Serves: 6
3 SP Freestyle, 4sp/4pp per serving
  • 2 cups chicken broth
  • 10 oz cooked shredded chicken
  • 1 can (284ml) low fat cream of chicken soup
  • ¾ cup light alfredo sauce
  • 1 cup almond milk (can substitute with 1% but be mindful of points increasing)
  • 6 slices of cooked bacon (I use Oscar Mayer center cut to keep points low)
  • 2 Tbsp finely grated parmesan cheese
  • 1 glove garlic, diced
  1. Cook your slices of bacon on stove top, drain and crumble bacon.
  2. Plug in crock pot and set to high.
  3. Pour in your broth and cream of chicken soup and stir well.
  4. Add in your chicken, alfredo sauce, milk, cheese and diced garlic and stir well.
  5. Mix in your crumbled bacon.
  6. Leave on high for 30 minutes, then turn to low and simmer for 1.5 hours.
  7. Makes 6-1 cup servings
  8. *Chicken can be cooked in crock pot ahead of time, I cook mine on high for 3-4 hours in a little broth, it will shred nicely.
SP Freestyle- 3 using WW recipe builder
Smart points- 4 using SP calculator
Point plus- 4 using PP calculator
Nutritional info per serving.. Calories 162...Fat 6.2g.. Saturated fat 2g... Carbs 4.3g... Fiber 0.2g.. Sugars 1.5g.. Protein 22g using My Fitness Pal
Recipe by Drizzle Me Skinny! at