CREAMY CRACK CHICKEN SOUP
User Reviews
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Unrated
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Prep Time
15 mins
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Cook Time
30 mins
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Servings
6 people
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Calories
400 kcal
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Course
Main Course
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Cuisine
American
CREAMY CRACK CHICKEN SOUP
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This Creamy Crack Chicken Soup is a flavorful and satisfying dish featuring tender chicken, crispy bacon, and a creamy, cheesy broth. Perfect for a cozy meal on a cold day.
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Ingredients
- Bacon chopped
- chicken breast boneless, skinless, cut into bite-sized pieces, 1 pound
- onion small, finely chopped
- garlic 2 cloves, minced
- chicken broth 4 cups
- heavy cream
- cheddar cheese shredded; 1 cup
- ranch dressing ½ cup
- paprika
- garlic powder
- onion powder
- salt to taste
- black pepper to taste
- corn frozen, 1 cup
- spinach chopped, optional
- parsley fresh, chopped, for garnish
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the chicken pieces to the pot and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth, heavy cream, shredded cheddar cheese, and ranch dressing. Stir until the cheese is melted and the broth is well combined.
- Add the cooked chicken, crispy bacon, paprika, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a simmer and add the frozen corn and chopped spinach (if using). Cook for another 10 minutes, or until the soup is heated through and the vegetables are tender.
- Serve the soup hot, garnished with fresh parsley.
Notes
- Bacon: Use thick-cut bacon for more flavor and texture. You can also use turkey bacon as a healthier alternative.
- Chicken: Rotisserie chicken can be used for convenience. Simply shred the cooked chicken and add it to the soup.
- Cheese: Feel free to use a mix of cheeses, such as mozzarella, Monterey Jack, or pepper jack, for different flavors.
- Vegetable Variations: You can add other vegetables like diced carrots, celery, or bell peppers to make the soup more nutritious.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
- Bacon: Use thick-cut bacon for more flavor and texture. You can also use turkey bacon as a healthier alternative.
- Chicken: Rotisserie chicken can be used for convenience. Simply shred the cooked chicken and add it to the soup.
- Cheese: Feel free to use a mix of cheeses, such as mozzarella, Monterey Jack, or pepper jack, for different flavors.
- Vegetable Variations: You can add other vegetables like diced carrots, celery, or bell peppers to make the soup more nutritious.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.
Nutrition Information
Show Details
Calories
400kcal
(20%)
Carbohydrates
10g
(3%)
Protein
25g
(50%)
Fat
28g
(43%)
Nutrition Facts
Serving: 6people
Amount Per Serving
Calories 400 kcal
% Daily Value*
| Calories | 400kcal | 20% |
| Carbohydrates | 10g | 3% |
| Protein | 25g | 50% |
| Fat | 28g | 43% |
* Percent Daily Values are based on a 2,000 calorie diet.
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