I simmer tender chicken, crispy bacon, cream cheese, ranch seasoning, and cheddar into a creamy, comforting soup. It’s hearty, rich, and packed with flavor — the kind of dish that makes everyone go back for seconds.
Why You’ll Love This Recipe
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I love how creamy and cheesy this soup is, without being complicated.
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The ranch seasoning gives it that addictive tangy-herby flavor.
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Bacon and cheddar make it feel indulgent and cozy.
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It’s quick enough for weeknights but comforting enough for weekends.
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Leftovers taste just as good, if not better, the next day.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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chicken breasts or thighs, cooked and shredded
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bacon, cooked and crumbled
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cream cheese, softened
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ranch seasoning mix
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chicken broth
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shredded cheddar cheese
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heavy cream (or half-and-half)
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garlic, minced
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onion, diced
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olive oil or butter
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optional: celery, carrots, or spinach for added veggies
Directions
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In a large pot, cook bacon until crispy. Remove and set aside, leaving a little bacon fat.
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Add onion (and celery or carrots if using) to the pot and sauté until softened. Add garlic and cook 1 minute.
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Pour in chicken broth and bring to a simmer.
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Stir in cream cheese until melted and smooth.
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Add ranch seasoning and shredded chicken. Stir well.
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Mix in cheddar cheese and heavy cream, letting everything simmer until creamy and hot.
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Stir in bacon (reserving a little for garnish).
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Serve hot, garnished with extra cheddar, bacon, or fresh parsley.
Servings and timing
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Makes about 6 servings
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Prep time: 15 minutes
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Cook time: 25 minutes
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Total time: about 40 minutes
Variations
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I sometimes add pasta, rice, or gnocchi to make it even heartier.
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Using rotisserie chicken makes this extra quick.
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A sprinkle of red pepper flakes or hot sauce gives it a spicy kick.
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For a lighter version, I use light cream cheese and half-and-half instead of heavy cream.
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Adding broccoli or spinach bulks it up with extra veggies.
Storage/reheating
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I store leftovers in an airtight container in the fridge for up to 3–4 days.
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This soup can be frozen, but I stir well after thawing since dairy can sometimes separate.
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To reheat, I warm gently on the stove over low heat, adding a splash of broth or milk if it’s too thick.
FAQs
Why is it called “Crack” Chicken Soup?
It’s named after the combination of ranch, bacon, and cheddar, which makes it so addictive.
Can I make this in a slow cooker?
Yes. I add chicken, broth, cream cheese, ranch, and garlic, then cook on LOW for 6 hours. I shred the chicken, add cheese, bacon, and cream at the end.
Can I use leftover chicken?
Absolutely — shredded rotisserie or cooked chicken works perfectly.
How do I keep the cream cheese from clumping?
I soften it first and stir it in gradually while the broth is hot, whisking until smooth.
Can I make this soup keto-friendly?
Yes — it’s already low-carb. I just avoid adding pasta or rice, and it’s a keto-friendly comfort food.
Conclusion
I find Crack Chicken Soup to be one of the coziest, most satisfying soups I make. It’s creamy, cheesy, and full of flavor, perfect for when I want something hearty. Whether I cook it on the stovetop or in the slow cooker, it always disappears fast.
