4.7 from 507 votes
Crack Chicken Soup Recipe
Flavorful, cheesy, and addictive, crack chicken soup is the ultimate comfort meal. Shredded chicken is served in a creamy broth with ingredients like ranch, bacon, and cream cheese. What really sends it over the top is the hint of ranch!
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 6
Calories: 549 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 4 lices 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
- ½ teaspoon ground black pepper
- 4 cups cooked shredded chicken
- 8 ounces cream cheese cut into squares
- 1 cup shredded cheddar cheese plus more for garnish
- 3 cups chopped baby spinach or kale
- ⅓ cup heavy cream
- fresh parsley optional for garnish
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.
Cup of Yum
Notes
- Storage: Store crack chicken soup in an airtight container in the refrigerator for 3 days.
- Store crack chicken soup in an airtight container in the refrigerator for 3 days.
- Chicken: Instead of using pre-cooked chicken, stir in 4 cups of diced raw chicken breast in step 3. Simmer until cooked through and continue with the recipe.
- Ranch: Instead of using ranch seasoning mix, make your own! Combine ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill, ½ teaspoon dried chives, and ½-1 teaspoon salt together. Add to the recipe in step 3.
Nutrition Information
Calories
549kcal
(27%)
Carbohydrates
11g
(4%)
Protein
38g
(76%)
Fat
39g
(60%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
4g
Monounsaturated Fat
12g
Trans Fat
1g
Cholesterol
164mg
(55%)
Sodium
870mg
(36%)
Potassium
647mg
(18%)
Fiber
1g
(4%)
Sugar
3g
(6%)
Vitamin A
2407IU
(48%)
Vitamin C
6mg
(7%)
Calcium
226mg
(23%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 549
% 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.