Description
Creamy Crack Chicken Soup is a rich and hearty dish loaded with shredded chicken, crispy bacon, cheddar cheese, and a touch of ranch seasoning. This comforting soup is perfect for cold days and pairs wonderfully with crusty bread or a side salad.
Ingredients
Units
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- 4 slices bacon, chopped
- 1 tbsp olive oil or butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups (1L) chicken broth
- 1 lb (450g) boneless, skinless chicken breasts or thighs
- 1 (8 oz/225g) block cream cheese, softened and cubed
- 1 cup (240ml) heavy cream or half-and-half
- 1 cup (120g) shredded cheddar cheese
- 2 tbsp ranch seasoning mix
- 1/2 tsp smoked paprika (optional)
- 1 cup baby spinach or kale (optional, for extra greens)
- Salt and pepper to taste
For Garnish:
- Chopped fresh parsley
- Extra shredded cheddar cheese
Instructions
- Cook the Bacon:
- In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove with a slotted spoon and set aside, leaving about 1 tbsp of bacon fat in the pot.
- Sauté Aromatics:
- Add olive oil or butter to the pot with the bacon fat. Sauté the diced onion and garlic for 2–3 minutes until softened and fragrant.
- Add Broth and Chicken:
- Pour in the chicken broth and add the chicken breasts or thighs. Bring to a boil, then reduce the heat to low. Cover and simmer for 20–25 minutes, or until the chicken is cooked through and tender.
- Shred the Chicken:
- Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
- Make it Creamy:
- Stir in the cream cheese and heavy cream, whisking until the cream cheese is fully melted and the soup is smooth.
- Add shredded cheddar cheese, ranch seasoning, smoked paprika, and spinach or kale (if using). Stir until the cheese is melted and the greens are wilted.
- Adjust and Serve:
- Taste and adjust seasoning with salt and pepper as needed. Simmer for 5 more minutes to let the flavors meld.
- Ladle the soup into bowls, garnish with crispy bacon, parsley, and extra cheddar cheese, and serve hot.
Notes
- Use rotisserie chicken or pre-cooked shredded chicken to save time.
- For a low-carb version, omit the heavy cream and add more broth or unsweetened almond milk.
- This soup freezes well; store in an airtight container for up to 3 months.