Bacon cheeseburger soup
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 12
- 1 tsp garlic powder
- 4 cups chicken broth
- 1/2 tsp onion powder
- salt & pepper
- 2 tsp basil
- 3 tbsp flour
- 1 lb fat free ground chicken weighed raw
- 3 cups frozen hash browns *i linked to the ones i use in
- 1.5 cups chopped carrots
- 1.5 cups diced onion
- 6 slices cooked and crumbled center cut bacon
- 1 cup reduced fat shredded cheese (any kind will do)
- 2 tbsp light butter *i use gay lea check your local grocery store they usually carry a brand
- 2 cups milk *i used skim
- Carbohydrate 5.3429681175914 g
- Cholesterol 306.666666666667 mg
- Fat 61.6321513828827 g
- Fiber 0.699972552969748 g
- Protein 76.3976977290702 g
- Saturated Fat 17.6352436745607 g
- Serving Size 1 1 Serving (479g)
- Sodium 345.841631704195 mg
- Sugar 4.64299556462165 g
- Trans Fat 5.24948315109603 g
- Calories 901 calories
Cook your ground chicken in a pan on the stove and drain. Add chicken, hash browns, carrots, onions, chicken broth, salt & pepper, garlic powder, onion powder and basil to the crock pot, stir well and cook on high for 3 hours, or low 6 hours.About 15 minutes before the cooking time is up you can make your roux that you will add to the soup *you can also cook your bacon at this time if you have not already.In a pan over med-low heat on the stove melt your butter, add flour and stir..slowly whisk in milk. Stir continuously for about 5-10 minutes until sauce thickens. Once sauce is a creamy texture add to your crock pot. Then stir in cheese and crumbled cooked bacon.Let cook another 20 minutes to melt all the cheese.Soup makes 12- 1 cup servings*Feel free to add in some celery, I choose not to as I am not a fan, if you do then maybe add a little extra broth.. Soup will freeze well, store in the fridge for a few days.
