Description
This Crack Chicken Soup is a creamy, cheesy comfort dish loaded with shredded chicken, crispy bacon, and rich ranch flavor. It’s quick to make, satisfying, and perfect for cold nights or cozy family dinners.
Ingredients
1 lb (450 g) cooked shredded chicken breast
6 slices crispy bacon, chopped
4 cups (950 ml) low-sodium chicken broth
8 oz (225 g) cream cheese, softened
1 cup (240 ml) heavy cream
1 cup (115 g) shredded cheddar cheese
1 packet (1 oz / 28 g) ranch seasoning mix
2 cloves garlic, minced
1 small onion, finely diced
1 cup (100 g) fresh spinach or chopped kale (optional)
1 tbsp (15 ml) olive oil
Salt and black pepper, to taste
Instructions
Heat olive oil in a large pot over medium heat. Add chopped bacon and cook until crisp. Remove bacon and set aside, leaving a tablespoon of fat in the pot.
Add onion and garlic; sauté until fragrant and translucent.
Pour in chicken broth, cream cheese, and heavy cream. Stir gently until smooth and creamy.
Add shredded chicken and ranch seasoning. Simmer for 10 minutes on low heat.
Stir in cheddar cheese until melted and smooth.
Add spinach or kale, if using, and cook for 2–3 more minutes.
Top with season with salt and pepper before serving.
Notes
Rotisserie chicken saves time and adds rich flavor.
For a thicker soup, reduce broth or add extra cheese.
Avoid boiling after adding dairy to prevent curdling.
Store leftovers up to 4 days or freeze for 2 months.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (approx. 1½ cups)
- Calories: 480 kcal
- Sugar: 3 g
- Sodium: 920 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 30 g
- Cholesterol: 150 mg