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Crack Chicken Soup

A cozy, creamy chicken-and-bacon soup that's quick to make and irresistibly comforting, combining tender shredded chicken, cream cheese, cheddar, bacon, and ranch seasoning in a flavorful broth.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb chicken breast Can also use chicken thighs for more flavor
  • 6 cups chicken broth
  • 8 oz cream cheese Soften before adding
  • 1 packet ranch seasoning Defines the 'crack' flavor
  • 1 cup shredded cheddar cheese Add slowly for best melting
  • 1 cup chopped bacon Crisp separately for topping
  • 1/2 cup green onions Chopped for garnish
  • to taste Salt and pepper Adjust seasoning to taste

Method
 

Cooking the Soup
  1. In a large pot, combine the chicken, chicken broth, and ranch seasoning.
  2. Bring to a boil and then reduce to a simmer.
  3. Add the cream cheese and cook until melted, stirring frequently.
  4. Shred the chicken in the pot.
  5. Stir in the cheddar cheese and mix until melted.
  6. Serve topped with bacon and green onions.
  7. Season with salt and pepper to taste.

Notes

For a heartier bowl, add cooked rice, egg noodles, or cauliflower rice. Can be stored in the refrigerator for up to 3-4 days or frozen for up to 2 months (avoid freezing if possible due to dairy).