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Creamy Crack Chicken Soup

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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

Scale
  • 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

  1. 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.
  2. 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.
  3. 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.
  4. Shred the Chicken:
    • Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  5. 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.
  6. 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.

Find it online: https://ukfinda.com/creamy-crack-chicken-soup/