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crack chicken soup
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crack chicken soup

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.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 390
Ingredients Method Notes

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

Method
 

  1. 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. Pour in the chicken broth and bring to a simmer. Add the shredded chicken and ranch seasoning mix. Stir well to combine.
  3. 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. 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. 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.
Reheating: Warm on the stovetop over low heat, stirring frequently. Add a splash of broth or cream if needed.