Simple and Tasty Crack Chicken Soup Recipe
Simple and Tasty Crack Chicken Soup is the ultimate comfort food for any occasion. This creamy, flavorful soup is loaded with tender chicken, crispy bacon, melty cheese, and savory seasonings. It’s easy to make and comes together quickly, making it perfect for busy weeknights. One bowl, and your family will be asking for seconds!
Servings: 6 servings
Calories: 532kcal
Equipment
- Large Dutch Oven
Ingredients
- 6 Slices Bacon (cooked and crumbled)
- 1 lb Chicken Breasts (boneless and skinless) (shredded) (pre-cooked)
- 2 Tbsp Butter
- 1 Onion (diced)
- 2 Ribs Celery (chopped)
- 2 Carrots (chopped)
- 4 Cloves Garlic (minced)
- 6 Cups Chicken Broth
- 1 Cup Heavy Cream
- 1 (8oz) Brick Cream Cheese (at room temperature)
- ½ Cup Sour Cream
- 2 Cups Cheddar Cheese (shredded)
- 1 Packet Ranch Seasoning Mix
- ½ Tsp Smoked Paprika
- Ground Black Pepper (to taste)
- 1 (8oz) Bag Spinach (fresh)(chopped)
- Green Onion (chopped)(for garnish)
Instructions
- Poach the Chicken (If Needed): Bring water or chicken broth to a gentle boil. Submerge the chicken breasts in the pot and bring the pot back to a gentle boil. Remove from the heat, cover, and let the breasts sit in the boiling liquid for 15–20 minutes or until the internal temperature reaches 165°F (74°C). Remove chicken from the liquid, shred it with two forks, and set aside.
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and crumble, reserving 1–2 tablespoons of bacon grease in the pot.
- Sauté the Vegetables: Add butter to the pot with the bacon grease. Sauté the onion, celery, and carrots over medium heat until softened, about 5–7 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
- Build the Soup Base: Add the softened cream cheese and sour cream, whisking until fully melted and smooth. Pour in the chicken broth and bring to a gentle simmer.
- Add Spinach: Add the chopped spinach and cook for 3–5 minutes until wilted.
- Incorporate the Chicken and Bacon: Add the shredded chicken and crumbled bacon to the soup, reserving some bacon for garnish.
- Add the Heavy Cream and Seasoning: Stir in the heavy cream and ranch seasoning mix, combining well. Stir in the smoked paprika and season with black pepper to taste.
- Melt the Cheese: Gradually add the shredded cheddar cheese, stirring until melted and evenly distributed in the soup.
- Simmer and Serve: Let the soup simmer on low for 5-10 minutes to allow the flavors to meld. Stir occasionally.Serve hot, garnished with chopped green onions and reserved bacon for extra flavor. Enjoy this creamy, cheesy, and hearty soup with crusty bread or crackers for the perfect comforting meal!
Nutrition
Calories: 532kcal | Carbohydrates: 12g | Protein: 31g | Fat: 40g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 165mg | Sodium: 1763mg | Potassium: 593mg | Fiber: 1g | Sugar: 5g | Vitamin A: 4784IU | Vitamin C: 5mg | Calcium: 348mg | Iron: 1mg