Go Back
Crack Chicken Soup
Ash Tyrrell

Crack Chicken Soup Recipe

I have to admit, the first time I made crack chicken soup, I was completely hooked! It’s creamy, hearty, and packed with flavor. My family couldn’t stop praising every single bite, and I loved how simple it was to whip up.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course: Soup
Calories: 300
Ingredients Method Notes

Ingredients
  

  • 6 slices bacon diced – Adds a rich, smoky kick. Cook until crispy for the perfect texture.
  • 1 tablespoon butter – Helps sauté the veggies without overpowering the flavor.
  • 1 yellow onion diced – A must for depth and sweetness.
  • 3 garlic cloves minced – Brings warmth and aroma to the base of the soup.
  • 4 cups chicken broth – Acts as the flavorful base. Go for low-sodium to control the saltiness.
  • 1 packet ranch seasoning mix – The source of the addictive taste. Use this sparingly if store-bought as it can be salty.
  • 4 cups shredded cooked chicken – Rotisserie chicken works great or you can use chicken breasts or thighs.
  • 8 ounces cream cheese softened and cubed – Creates the creamy consistency. Use softened cream cheese to avoid clumping.
  • 1 cup shredded cheddar cheese – Freshly grated cheddar melts better and tastes sharper.
  • 3 cups fresh baby spinach – Adds some healthy greens and brightens up the dish.
  • 1/4 cup heavy cream – Makes the soup silky smooth.
  • Salt and black pepper to taste – For balancing the flavors.
  • Green onions chopped – For garnish and a pop of color.

Method
 

  1. Dice the bacon and cook it in your pot until crispy. Remove it with a slotted spoon and set it aside. Leave the bacon grease in the pot for added flavor.
  2. Add a tablespoon of butter to the pot. Toss in the diced onion and cook until softened, about 3 minutes. Add minced garlic and stir for 30 seconds until fragrant.
  3. Pour in the chicken broth and stir well, scraping up any browned bits from the bottom of the pot. Sprinkle in the ranch seasoning and bring the mixture to a gentle boil.
  4. Reduce the heat to medium-low and add in your shredded chicken. Stir, then mix in the cream cheese cubes. Keep whisking until the cream cheese fully melts into the soup. Follow up by stirring in shredded cheddar cheese, letting it melt entirely.
  5. Mix in the fresh spinach leaves until wilted. Finally, stir in the heavy cream and cook for another 2-3 minutes. Check the seasoning, adding salt and pepper as needed.
  6. Once everything is combined, remove the pot from the heat. Top individual bowls with crispy bacon, chopped green onions, and some extra cheddar cheese for garnish.

Notes

  • Use fresh, high-quality ingredients: Fresh spinach and freshly grated cheddar give a superior flavor.
  • Don’t rush the cream cheese: Softened cream cheese whisked in slowly will blend seamlessly.
  • Crispy bacon is key: Cook the bacon thoroughly for a crunch that holds up in the soup.
  • Adjust the thickness: If the soup feels too thick, add a splash of warm chicken broth.