why make this recipe
Crack Chicken Soup is an indulgent, creamy comfort-food favorite that combines tender chicken, tangy ranch flavor, crispy bacon, and gooey cheddar into a single bowl. It’s quick to make, crowd-pleasing, and perfect for cold nights, weeknight dinners, or when you want something satisfying with minimal fuss.
introduction
This soup is inspired by the popular "crack chicken" flavor profile (ranch, bacon, cheese) turned into a warm, slurpable form. The base is simple — chicken cooked in broth, enriched with cream cheese and ranch seasoning, then finished with cheddar and green onions for bite and color. It’s easy to scale, forgiving, and ready in about 30 minutes.
how to make Crack Chicken Soup
Follow a straightforward sequence: poach the chicken in broth, shred it, create a creamy base with cream cheese and ranch seasoning, then return the meat and fold in bacon and cheese. The result is rich, creamy, and loaded with familiar savory flavors.
Ingredients :
- 1 pound chicken breasts
- 4 cups chicken broth
- 8 ounces cream cheese
- 1 packet ranch seasoning
- 1 cup cooked bacon, chopped
- 1 cup shredded cheddar cheese
- 1 cup green onions, chopped
- Salt and pepper to taste
Directions :
- In a large pot, add the chicken breasts and cover with chicken broth.
- Cook on medium heat until the chicken is fully cooked, about 20-25 minutes.
- Remove the chicken, shred it, and set aside.
- In the same pot, add the cream cheese and ranch seasoning, stirring until melted and well combined.
- Return the shredded chicken to the pot, add cooked bacon, and stir in the shredded cheddar cheese.
- Season with salt and pepper to taste.
- Serve hot and garnish with chopped green onions.
how to serve Crack Chicken Soup
Serve hot in bowls with extra shredded cheddar and chopped green onions on top. It pairs well with crusty bread, garlic toast, or over mashed potatoes or rice for a heartier meal. For a low-carb option, serve in hollowed bell peppers or with a side of steamed vegetables.
how to store Crack Chicken Soup
Cool the soup to room temperature, then refrigerate in an airtight container for up to 3–4 days. Reheat on the stovetop over low heat, stirring occasionally so the cheese and cream cheese blend smoothly. For longer storage, freeze in freezer-safe containers for up to 2–3 months — thaw overnight in the fridge before reheating. Note: texture may change slightly after freezing; stir well while reheating.
tips to make Crack Chicken Soup
- Use cooked rotisserie chicken to save time — reduce initial poaching step and add shredded chicken directly to the creamy base.
- Cut cream cheese into cubes so it melts faster and more evenly.
- Taste before adding salt; the ranch seasoning, bacon, and cheddar already add saltiness.
- To thin the soup, add extra chicken broth or a splash of milk while reheating.
- For extra richness, stir in a tablespoon of butter or a splash of heavy cream at the end.
variation (if any)
- Slow cooker: Place raw chicken and broth in a slow cooker on low for 4–6 hours, shred, then add cream cheese, ranch seasoning, bacon, and cheddar; warm until cheese melts.
- Spicy: Add a pinch of cayenne, red pepper flakes, or chopped jalapeño for heat.
- Veggie boost: Stir in cooked broccoli florets, peas, or diced carrots for added nutrition and color.
- Keto: Serve without any starchy sides and ensure bacon and cheddar fit your macros.
FAQ
Q: Can I make this dairy-free?
A: Replace cream cheese with a dairy-free cream cheese alternative and use a dairy-free cheddar substitute; flavor will vary.
Q: Can I use shredded rotisserie chicken?
A: Yes — it speeds things up. Add it to the pot after melting the cream cheese and seasoning.
Q: How can I make it thicker or thinner?
A: Thicken with a little cream cheese or reduce liquid; thin with extra chicken broth or milk.
Conclusion
For more recipe inspiration and variations, see this Creamy Crack Chicken Soup Recipe | Diethood and this Cheesy Crack Chicken Soup Recipe – Easy Chicken Recipes.
Crack Chicken Soup
Ingredients
Method
- In a large pot, add the chicken breasts and cover with chicken broth.
- Cook on medium heat until the chicken is fully cooked, about 20-25 minutes.
- Remove the chicken, shred it, and set aside.
- In the same pot, add the cream cheese and ranch seasoning, stirring until melted and well combined.
- Return the shredded chicken to the pot, add cooked bacon, and stir in the shredded cheddar cheese.
- Season with salt and pepper to taste.
- Serve hot and garnish with chopped green onions.
