Crack Chicken Soup is everything you love about crack chicken—tender shredded chicken, smoky bacon, rich cheddar, and the irresistible flavor of ranch—turned into a soul-warming bowl of comfort. This soup is creamy, cheesy, hearty, and packed with flavor, making it the perfect cold-weather meal or cozy dinner option. Whether you’re feeling under the weather or just craving something that hits the spot, this soup delivers with every bite. It’s incredibly easy to make, comes together in one pot, and uses ingredients you probably already have on hand.
What Makes This Soup Special?
This isn’t your average chicken soup. The ranch seasoning gives it a flavorful punch, while cream cheese and cheddar turn the broth into a velvety dream. Bacon adds a savory crunch, and shredded chicken keeps it filling and protein-packed. It’s the kind of soup that makes you want to go back for seconds (or thirds). Plus, it’s completely customizable—add veggies, pasta, or a spicy kick to suit your tastes.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 5 cups chicken broth
- 2 cups cooked shredded chicken (rotisserie works great)
- 1 (8 oz) package cream cheese, softened and cubed
- 1 packet (1 oz) ranch seasoning mix
- 1 ½ cups shredded cheddar cheese
- 6 slices cooked bacon, crumbled
- ½ cup heavy cream or half-and-half
- Salt and pepper, to taste
- Optional: chopped green onions or parsley for garnish
Instructions
1. Sauté Aromatics
In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
2. Add Broth and Chicken
Pour in the chicken broth and bring to a simmer. Add the shredded chicken and ranch seasoning mix. Stir well to combine.
3. Add Cream Cheese and Cheddar
Reduce heat to low. Add cubed cream cheese and stir until melted and smooth. Then stir in the shredded cheddar cheese until fully melted and incorporated.
4. Stir in Cream and Bacon
Pour in the heavy cream and add the crumbled bacon. Let the soup simmer for 5–10 more minutes, stirring occasionally, until everything is creamy and heated through. Season with salt and pepper to taste.
5. Serve and Garnish
Ladle soup into bowls and garnish with extra cheddar, green onions, or parsley if desired. Serve hot with crusty bread or crackers.
Variations
- Add Veggies: Stir in chopped spinach, kale, or broccoli for added nutrition.
- Make it Spicy: Add a pinch of red pepper flakes or a splash of hot sauce.
- Low Carb Option: Omit any starch and stick to the protein and dairy combo.
- Thicken It: Stir in a cornstarch slurry (1 tbsp cornstarch + 1 tbsp water) if you prefer a thicker soup.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Knife and cutting board
Nutritional Information (Approx. Per Serving)
- Calories: ~390
- Carbohydrates: 6g
- Fat: 30g
- Protein: 22g
- Sugar: 2g
Nutritional values may vary depending on ingredients used.
Storage Tips
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight and reheat gently.
- Reheating: Warm on the stovetop over low heat, stirring frequently. Add a splash of broth or cream if needed.
My Cooking Experience
As someone who’s been cooking for years, I love having a go-to comfort soup that checks all the boxes: easy, indulgent, and wildly flavorful. Crack Chicken Soup became a weeknight staple in our house—especially in the colder months. It’s also one of those dishes that tastes even better the next day, which makes it ideal for meal prep.
Conclusion
Crack Chicken Soup is the kind of meal that brings you back to life on a cold day. Creamy, cheesy, and full of crave-worthy flavors, it’s as comforting as it is satisfying. With just a few ingredients and one pot, you’ve got a warm bowl of joy ready to serve. Make it once, and you’ll want to make it all season long.
crack chicken soup
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add the diced onion and cook until soft, about 3–4 minutes. Stir in garlic and cook for another 30 seconds until fragrant.
- Pour in the chicken broth and bring to a simmer. Add the shredded chicken and ranch seasoning mix. Stir well to combine.
- Reduce heat to low. Add cubed cream cheese and stir until melted and smooth. Then stir in the shredded cheddar cheese until fully melted and incorporated.
- Pour in the heavy cream and add the crumbled bacon. Let the soup simmer for 5–10 more minutes, stirring occasionally, until everything is creamy and heated through. Season with salt and pepper to taste.
- Ladle soup into bowls and garnish with extra cheddar, green onions, or parsley if desired. Serve hot with crusty bread or crackers.
Notes
- Refrigeration: Store in an airtight container in the fridge for up to 4 days.
- Freezing: Freeze in individual portions for up to 2 months. Thaw in the fridge overnight and reheat gently.
