This one-pot soup recipe has everything I love about crack chicken–ranch, bacon, cream cheese, shredded chicken, garlic–cooked up into a creamy soup, and it’s just so easy to make. With ingredients this mouthwatering on their own, it’s no surprise that the soup is heavenly when they’re all combined!
What’s in Creamy Crack Chicken Soup?
Shredded Chicken: It’s easiest to use pre-cooked and shredded chicken in this soup recipe. Shred up some rotisserie chicken, or make this Instant Pot shredded chicken. Bacon: Cook up diced pieces of bacon to add savory flavor and texture. Ranch: Use a dry ranch seasoning mix (individual herbs & spices are listed in the recipe notes if you need to make your own). Chicken Broth: This is the base of the soup broth. Low-sodium is a good way to cut down on saltiness. Cream Cheese: Let it come to room temperature and cut into cubes, so that it melts easily into the soup. Heavy Cream: This creates a super silky and creamy soup broth. Spinach: Use fresh baby spinach, or kale chopped into smaller pieces. Cheddar Cheese: This adds an extra kick of sharp, cheesy flavor! Freshly shredded cheese melts best. Celery & Onion: Diced and sautéed, these add more texture and flavor to the soup. Butter: This helps cook the celery and onion. I recommend using unsalted butter. Garlic: Minced garlic adds an aromatic, earthy kick.
Add Noodles
Turn this recipe into crack chicken noodle soup by adding egg noodles! Simply toss them in dry in Step 3, along with the chicken broth and other ingredients.
How to Store and Reheat
Store crack chicken soup in an airtight container in the refrigerator for 4 days. Reheat on the stovetop over medium heat, stirring regularly until fully heated through. I recommend adding a splash of heavy cream as the soup warms up to help make it creamy again.
How to Freeze
Let this shredded chicken soup cool completely before storing. Pour it into a freezer-safe container, and freeze for up to 3 months. Let it thaw before reheating. Keep in mind that because this soup contains cream cheese and heavy cream, the texture may become grainy upon reheating.
Notes and Tips
If you don’t have pre-cooked chicken, you can make this crack chicken soup with chicken breasts. Cut boneless, skinless chicken breasts into bite-sized pieces, and stir in 4 cups of chicken in Step 3. Simmer until cooked through, then continue with the recipe.
How to Make Crack Chicken Soup Step by Step
Cook the Bacon: Heat a large Dutch oven over medium high heat. Add 4 slices of bacon (diced) and cook until crisp. Then remove from the pot and set aside on a paper towel-lined plate. – “I love this soup so much! My daughter and son-in-law introduced me to it one evening. I immediately fell in love with it. I can eat it breakfast, lunch & supper! I try to have a pot made and ready to eat!” – Melvin Cook the Aromatics: Add 1 tablespoon of unsalted butter to the same pot. Once melted, add 1 diced yellow onion and 2 diced ribs of celery. Cook for 5-7 minutes, until everything is softened. Then add 2 cloves of minced garlic and cook for another 30 seconds. Add Ingredients and Simmer: Stir in 6 cups of low-sodium chicken broth, 2 tablespoons of ranch seasoning mix, and ½ teaspoon of ground black pepper. Bring the mixture to a simmer, then add 4 cups of cooked shredded chicken. Let it simmer until the chicken is warmed through, about 5 minutes. Stir in the Cheese: Stir in 8 ounces of cream cheese (cut into cubes) and 1 cup of shredded cheddar cheese, and keep stirring until everything is melted and smooth. Add Spinach and Cream: Add 3 cups of chopped baby spinach and cook for 2-3 minutes, until wilted. Then stir in ⅓ cup of heavy cream and cook until warm. Serve: Serve warm and top bowls of creamy crack chicken soup with the cooked bacon, more shredded cheese, and fresh parsley.
More Shredded Chicken Soup Recipes We Love
Chicken Alfredo Soup Chicken Taco Soup Creamy Chicken Tortellini Soup Slow Cooker Chicken Enchilada Soup
