Crack Chicken Soup Recipe
User Reviews
4.7
Crack Chicken Soup Recipe
Description
Crack Chicken Soup begins by crisping diced bacon, which is set aside to retain texture. Butter is added to sauté onion and celery until softened, then garlic is briefly cooked to release aroma. Chicken broth, ranch seasoning mix, and black pepper are incorporated and brought to a simmer before shredded cooked chicken is added to warm through. Cream cheese and cheddar melt into the broth, creating a creamy and flavorful base.
Fresh baby spinach is stirred in until wilted, contributing a tender leafy texture and a pop of color. Heavy cream finishes the soup with a velvety richness. Once served, bowls can be garnished with bacon, extra shredded cheese, and fresh parsley for added flavor and presentation.
The recipe allows substitution of homemade ranch seasoning for the mix and the option to cook raw chicken in the broth step, adjusting cooking times accordingly. Storage guidelines recommend refrigerating leftovers for up to three days in a sealed container.
Ingredients
- 4 lices Bacon diced
- 1 tablespoon butter unsalted
- 1 yellow onion diced
- 2 celery ribs diced
- 2 cloves garlic minced
- 6 cups chicken broth low-sodium
- 2 tablespoons ranch seasoning mix
- ½ teaspoon black pepper ground
- 4 cups chicken cooked shredded
- 8 ounces cream cheese cut into squares
- 1 cup cheddar cheese plus more for garnish, shredded
- 3 cups baby spinach or kale, chopped
- ⅓ cup heavy cream
- parsley optional for garnish, fresh
Instructions
- Heat a large Dutch oven over medium high heat. Add the diced bacon and cook until crisp. Set aside on a paper towel-lined plate.
- Add the butter to the pot. Once melted, add the onion and celery. Cook for 5-7 minutes, until softened. Add the garlic and cook for another 30 seconds.
- Stir in the chicken broth, ranch seasoning, and pepper. Bring to a simmer, add the chicken, and cook until warmed through, about 5 minutes.
- Stir in the cream cheese and cheddar cheese until melted and smooth.
- Add the spinach and cook for 2-3 minutes, until wilted.
- Stir in the cream and cook until warm. Serve and top each bowl with the cooked bacon, shredded cheese, and fresh parsley.
Notes
- Store leftovers in an airtight container in the refrigerator for up to three days.
- Raw chicken breast can be diced and added in step 3; cook until fully done before proceeding.
- To make ranch seasoning from scratch, combine garlic powder, onion powder, dried dill, dried chives, and salt; substitute in step 3.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 549 kcal
% Daily Value*
| Calories | 549kcal | 27% |
| Carbohydrates | 11g | 4% |
| Protein | 38g | 76% |
| Fat | 39g | 60% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 4g | 24% |
| Monounsaturated Fat | 12g | 60% |
| Trans Fat | 1g | 50% |
| Cholesterol | 164mg | 55% |
| Sodium | 870mg | 36% |
| Potassium | 647mg | 14% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 2407IU | 48% |
| Vitamin C | 6mg | 7% |
| Calcium | 226mg | 23% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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