Description
Crack Chicken Soup is a rich, creamy, and comforting dish packed with bold flavors from shredded chicken, crispy bacon, cream cheese, and ranch seasoning. Every spoonful is loaded with savory goodness and just the right amount of spice.
Ingredients
2 cups cooked, shredded chicken breast
8 slices bacon, cooked and crumbled
8 oz cream cheese, softened
2 tablespoons ranch seasoning mix
4 cups chicken broth
1 cup shredded cheddar cheese
1 cup diced carrots
1 cup chopped celery
1 medium onion, diced
3 cloves garlic, minced
1 cup heavy cream
2 tablespoons olive oil (or butter)
Salt and black pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions
- Heat oil in a large pot over medium heat. Sauté onion, garlic, carrots, and celery until softened, about 5 minutes.
- Stir in ranch seasoning, then add chicken broth and bring to a simmer.
- Add cream cheese in chunks, stirring until melted and smooth.
- Stir in shredded chicken and crumbled bacon.
- Pour in heavy cream and cheddar cheese, then simmer until the cheese is melted and the soup is heated through, about 5 minutes.
- Taste and adjust seasoning with salt and pepper.
- Ladle into bowls, garnish with fresh parsley, and serve hot.
Notes
Use rotisserie chicken to save prep time.
Avoid boiling after adding cream and cheese to prevent curdling.
Adjust ranch seasoning to taste—start with 2 tablespoons and add more if desired.
For a thicker soup, simmer longer or whisk in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water).
Keep soup on low heat after cooking to maintain its creamy texture.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 500 kcal
- Sugar: 3 g
- Sodium: 1200 mg
- Fat: 46 g
- Saturated Fat: 20 g
- Unsaturated Fat: 25 g
- Trans Fat: 0.5 g
- Carbohydrates: 7 g
- Fiber: 1 g
- Protein: 20 g
- Cholesterol: 70 mg