Servings
Font
Back
0.0 from 0 votes

CREAMY CRACK CHICKEN SOUP

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.

Prep Time
15 mins
Cook Time
15 mins
Servings: 6 people
Calories: 400 kcal
Course: Main Course
Cuisine: American

Ingredients

  • 4 slices bacon, chopped
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1 small onion, finely chopped
  • 2 cloves garlic, minced
  • 4 cups Chicken Broth
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese
  • ½ cup ranch dressing
  • ½ teaspoon paprika
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • salt and pepper to taste
  • 1 cup frozen corn
  • 1 cup chopped spinach (optional)
  • Fresh parsley, chopped (for garnish)

Instructions

    Cup of Yum
  1. 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.
  2. Add the chicken pieces to the pot and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
  3. In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
  4. 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.
  5. Add the cooked chicken, crispy bacon, paprika, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
  6. 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.
  7. 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

Calories 400kcal (20%) Carbohydrates 10g (3%) Protein 25g (50%) Fat 28g (43%)

Nutrition Facts

Serving: 6people

Amount Per Serving

Calories 400

% 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.