Description
Crack Chicken Soup is a creamy, hearty dish that brings comfort to your table in just 30 minutes. Packed with tender shredded chicken, crispy bacon, and rich ranch flavors, this soup is sure to become a family favorite. With its velvety texture from cream cheese and heavy cream, it’s perfect for cozy weeknight dinners or gatherings with friends. Customize the ingredients to suit your taste, making it both versatile and satisfying. Serve with fresh herbs or crunchy toppings for an extra touch of flavor. Enjoy a bowl of this delicious soup and savor the warmth it brings.
Ingredients
Scale
- 4 slices bacon (diced)
- 1 tablespoon unsalted butter
- 1 yellow onion (diced)
- 2 ribs celery (diced)
- 2 cloves garlic (minced)
- 6 cups low-sodium chicken broth
- 2 tablespoons ranch seasoning mix
- 4 cups cooked shredded chicken
- 8 ounces cream cheese (cubed)
- 1 cup shredded cheddar cheese
- 3 cups chopped baby spinach
- ⅓ cup heavy cream
Instructions
- In a large Dutch oven over medium-high heat, cook the diced bacon until crisp. Remove and set aside.
- Add butter to the pot; melt and then sauté onion and celery for about 5–7 minutes until softened. Add garlic and cook for another 30 seconds.
- Stir in the chicken broth, ranch seasoning, and pepper; bring to a simmer.
- Add shredded chicken, cooking until warmed through (about 5 minutes).
- Mix in cream cheese and cheddar until melted.
- Stir in spinach; cook until wilted (2–3 minutes).
- Finish by adding heavy cream; serve hot, topped with bacon and optional garnish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 390
- Sugar: 2g
- Sodium: 820mg
- Fat: 25g
- Saturated Fat: 11g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 110mg