My husband calls this the “dangerous soup” because once I make it, he literally cannot stop eating it. I first made Crack Chicken Soup on a rainy Tuesday when I was craving something creamy and comforting but didn’t want to spend hours in the kitchen.
I had leftover rotisserie chicken in the fridge and remembered this addictive combination of ranch, bacon, and cream cheese that everyone raves about. The result was pure magic in a bowl.
This Crack Chicken Soup recipe combines tender shredded chicken with crispy bacon, tangy ranch seasoning, and a velvety cream cheese base that makes every spoonful irresistible. It’s ready in just 30 minutes, making it perfect for busy weeknights when you need something that tastes like you’ve been cooking all day.
| Quick Recipe Summary | |
|---|---|
| Prep Time | 10 minutes |
| Cook Time | 20 minutes |
| Total Time | 30 minutes |
| Servings | 6 servings |
| Difficulty Level | Easy |
If you’re looking for more comforting chicken soups, my Creamy Chicken Soup Recipe is another family favorite that’s equally satisfying.
Why You’ll Love This Crack Chicken Soup Recipe
This soup has become my go-to when I need something that pleases everyone at the table. My kids devour it, and my husband asks for it at least twice a month.
The name “crack” comes from how addictive this flavor combination is. Once you taste the blend of ranch seasoning with bacon and melted cheese, you’ll understand why people can’t get enough of it.
Here’s what makes this soup irresistible:
- Ready in 30 minutes – Perfect for busy weeknights when you need dinner fast
- Incredibly creamy texture – The combination of cream cheese and heavy cream creates the most luxurious broth
- Keto-friendly and low-carb – Skip the optional noodles and you’ve got a guilt-free comfort meal
- Great for meal prep – Makes excellent leftovers that actually taste better the next day
- Uses rotisserie chicken – No need to cook chicken from scratch, making this even easier
- Customizable toppings – Everyone can make their bowl exactly how they like it
- Budget-friendly – Uses simple, affordable ingredients you probably already have
Another fantastic chicken soup to try is my Buffalo Chicken Soup Recipe for when you want a spicy kick.
Ingredients
This Crack Chicken Soup comes together with simple ingredients that create maximum flavor. I always keep these staples on hand because I make this soup so often.
For the Soup:
- 6 slices thick-cut bacon, diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced (about 1 cup / 150g)
- 3 celery stalks, diced (about 1 cup / 120g)
- 2 medium carrots, peeled and diced (about 1 cup / 130g)
- 4 cloves garlic, minced
- 6 cups (1.4L) low-sodium chicken broth
- 1 packet (1 ounce / 28g) dry ranch dressing mix (not ranch dip)
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 3 cups (420g) cooked chicken, shredded (rotisserie works perfectly)
- 8 ounces (225g) cream cheese, softened and cubed
- 1 cup (240ml) heavy cream
- 2 cups (225g) shredded sharp cheddar cheese
- 2 cups (60g) fresh baby spinach, roughly chopped
- Salt to taste
For Garnish:
- Extra crispy bacon, crumbled
- Shredded cheddar cheese
- Sliced green onions
- Sour cream (optional)
- Fresh parsley
For a Mexican-inspired twist on chicken soup, check out my Mexican Chicken Soup Recipe.
Kitchen Equipment Needed
Having the right tools makes this soup come together so much easier. Here’s everything you’ll need to make this recipe successfully.
- Large Dutch oven or heavy-bottomed soup pot (at least 6 quarts / 5.7L)
- Sharp chef’s knife and cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula for stirring
- Whisk (essential for incorporating the cream cheese smoothly)
- Slotted spoon for removing bacon
- Paper towels for draining bacon
- Ladle for serving
- Two forks for shredding chicken (if not using pre-shredded)
Recommended Products for This Recipe
After making this soup dozens of times, I’ve found a few products that really make a difference in the final result. These are my personal favorites that I reach for every time.
1. Le Creuset Enameled Cast Iron Dutch Oven
This is my absolute favorite pot for making soups. It distributes heat evenly so nothing burns on the bottom, and the heavy lid keeps all that moisture locked in. I’ve had mine for over eight years and it still looks brand new.
2. Rotisserie Chicken
I always grab a rotisserie chicken from my grocery store’s deli section. It saves so much time, and the meat is already perfectly seasoned and juicy. Plus, you can use the bones to make homemade broth later.
3. Hidden Valley Ranch Seasoning Mix
Not all ranch seasoning is created equal. The Hidden Valley brand has the best balance of herbs and spices without being too salty. Make sure you get the seasoning mix, not the dip mix, as the dip version is much saltier.
4. Tillamook Sharp Cheddar Cheese
This cheese melts beautifully into the soup without becoming grainy or separating. The sharp flavor holds up well against all the other bold ingredients, and I always buy the block and shred it myself for the best melting quality.
For another creamy favorite, try my Cream of Chicken Soup Recipe.
Step-by-Step Instructions: How to Make Crack Chicken Soup
This soup comes together in just a few simple steps. Take your time with the first step to get that bacon nice and crispy – it makes all the difference in flavor.
1. Cook the Bacon Until Crispy
- Heat your Dutch oven or large pot over medium-high heat.
- Add the diced bacon to the cold pot (this helps render the fat more evenly).
- Cook for 8-10 minutes, stirring occasionally, until the bacon is crispy and golden brown.
- Use a slotted spoon to transfer the bacon to a paper towel-lined plate, leaving about 2 tablespoons of bacon fat in the pot.
- Set the cooked bacon aside – you’ll add half back to the soup and save the rest for garnish.
- If there’s more than 2 tablespoons of bacon fat, pour some off but don’t discard it completely as it adds incredible flavor.
2. Sauté the Vegetables
- Reduce the heat to medium and add the butter to the bacon fat in the pot.
- Once the butter has melted and starts to foam, add the diced onion, celery, and carrots.
- Cook for 6-8 minutes, stirring occasionally, until the vegetables are softened and the onion becomes translucent.
- Add the minced garlic and cook for another 1 minute, stirring constantly to prevent burning.
- The vegetables should be tender but not mushy, and your kitchen will smell amazing at this point.
3. Add Broth and Seasonings
- Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot (this is flavor gold).
- Stir in the dry ranch seasoning mix, dried parsley, and black pepper.
- Bring the mixture to a boil over medium-high heat, which should take about 5 minutes.
- Once boiling, reduce the heat to medium-low and let it simmer for 5 minutes to allow the flavors to meld together.
- Taste the broth at this stage and adjust seasonings if needed, keeping in mind that the ranch mix already contains salt.
4. Add the Chicken
- Stir in the shredded chicken, making sure it’s evenly distributed throughout the soup.
- Let the chicken heat through for about 3-4 minutes, simmering gently.
- If you’re using cold leftover chicken from the fridge, give it an extra minute or two to warm up completely.
- This is also a good time to break up any large chunks of chicken with your wooden spoon for easier eating.
5. Incorporate the Cream Cheese and Heavy Cream
- Reduce the heat to low to prevent the dairy from curdling.
- Add the cubed cream cheese to the pot, distributing the pieces evenly throughout the soup.
- Use a whisk to stir vigorously, breaking up the cream cheese and whisking until it’s completely melted and smooth (this takes about 3-4 minutes).
- Pour in the heavy cream and continue whisking until everything is well combined and the soup has a silky, creamy texture.
- If you see any small lumps of cream cheese, keep whisking – they’ll disappear with a little patience.
6. Melt in the Cheddar Cheese
- Add the shredded cheddar cheese, one handful at a time, stirring constantly with a wooden spoon.
- Wait for each addition to melt before adding more cheese to prevent clumping.
- Keep the heat on low during this step – high heat can cause the cheese to become stringy or grainy.
- Once all the cheese is melted, the soup should be thick, creamy, and gorgeously golden.
7. Add Spinach and Bacon, Then Serve
- Stir in half of the cooked bacon (save the rest for topping).
- Add the chopped fresh spinach and stir until it wilts, which only takes about 1 minute.
- Taste the soup and add salt if needed (I usually add about ½ teaspoon, but this depends on your broth and bacon).
- Ladle the hot soup into bowls and top with the reserved crispy bacon, extra shredded cheddar, sliced green onions, and a dollop of sour cream if desired.
- Serve immediately while it’s hot and creamy.
My Lemon Chicken Soup Recipe offers a completely different flavor profile that’s bright and refreshing.
Tips for The Best Crack Chicken Soup
I’ve made this soup more times than I can count, and I’ve learned a few tricks that really elevate it. These tips will help you avoid common pitfalls and get the best results every time.
Follow these tips for perfect results:
- Don’t skip whisking the cream cheese – This is the most important step for getting a smooth, creamy soup without lumps. Take your time and whisk vigorously until completely smooth.
- Use full-fat dairy products – Low-fat cream cheese and milk will make the soup thinner and less rich. Trust me, the full-fat versions are worth it for the texture.
- Shred your own cheese – Pre-shredded cheese contains anti-caking agents that can make it grainy when melted. Block cheese melts much smoother.
- Keep the heat low when adding dairy – High heat causes cream cheese and heavy cream to break and become grainy. Patience is key here.
- Soften the cream cheese first – Take it out of the fridge 30 minutes before cooking, or microwave it for 10-15 seconds to soften. Cold cream cheese is much harder to incorporate.
- Use rotisserie chicken for the best flavor – The pre-seasoned, juicy meat adds so much more flavor than plain boiled chicken breasts.
- Add spinach at the very end – It wilts in seconds, so adding it too early will make it mushy and lose its bright color.
- Reserve some bacon for topping – The crispy texture on top contrasts beautifully with the creamy soup.
- Make sure your ranch seasoning isn’t old – Dried herbs lose potency over time. If yours has been sitting in the pantry for years, get a fresh packet.
- Adjust consistency as needed – If the soup gets too thick (especially after sitting), thin it with a splash of chicken broth or heavy cream when reheating.
Read Also: Chicken Chowder Recipe
What to Serve with Crack Chicken Soup
This hearty soup is filling enough to be a complete meal, but a few well-chosen sides make it even more special. Here are my favorite pairings that complement the rich, creamy flavors.
Perfect pairings include:
- Crusty bread – A warm baguette or sourdough is perfect for soaking up every last drop of that creamy broth
- Dinner Rolls – Soft, buttery rolls are my family’s favorite alongside this soup
- Simple green salad – The crisp, fresh greens balance out the richness of the soup
- Broccoli Salad – Adds a nice crunch and freshness to the meal
- Cornbread – The slightly sweet flavor pairs wonderfully with the savory, ranch-flavored soup
- Baked potatoes – For those who want an extra-hearty meal
- Grilled cheese sandwiches – My kids love dipping these into their soup
- Deviled Eggs – A classic side that works perfectly for a soup-and-sides dinner party
- Roasted vegetables – Brussels sprouts or asparagus add color and nutrition to the plate
- Crackers – Buttery crackers or oyster crackers are perfect for sprinkling on top
If you enjoy comforting soups, my Chicken Soup Recipe is another classic you’ll love.
Variations of Crack Chicken Soup
One of the best things about this recipe is how easily you can customize it to your preferences. I’ve tried countless variations over the years, and here are my favorites.
Try these delicious variations:
- Crack Chicken Noodle Soup – Add 8 ounces of egg noodles after adding the broth and cook until tender before proceeding with the rest of the recipe
- Spicy Crack Chicken Soup – Add 1-2 teaspoons of red pepper flakes or diced jalapeños with the garlic for a spicy kick
- Loaded Baked Potato Style – Add 2 cups of diced cooked potatoes and top with sour cream, chives, and extra bacon
- Italian-Inspired – Replace ranch seasoning with Italian seasoning and use mozzarella instead of cheddar
- Broccoli Cheddar Crack Chicken – Add 2 cups of chopped broccoli florets with the carrots for extra veggies
- White Wine Addition – Deglaze the pot with ½ cup of dry white wine before adding the broth for more depth
- Instant Pot Version – Sauté bacon and vegetables using the sauté function, add broth, seasonings, and chicken, cook on high pressure for 10 minutes, then stir in dairy products
- Slow Cooker Method – Cook bacon separately, then add all ingredients except dairy to the slow cooker for 4-6 hours on low, stir in cream cheese, heavy cream, and cheddar in the last 30 minutes
- Kale Instead of Spinach – Use chopped kale for a heartier green that holds up better to reheating
- Add Corn – Stir in 1 cup of frozen corn kernels for sweetness and texture
- Mushroom Addition – Sauté 8 ounces of sliced mushrooms with the other vegetables for an earthy flavor
For another variation-friendly soup base, try my Jamaican Chicken Soup Recipe.
Storage and Reheating
This soup stores beautifully and actually tastes even better the next day once all the flavors have had time to meld together. Here’s how to store and reheat it properly.
Storage instructions:
- Refrigerator – Let the soup cool to room temperature, then transfer to an airtight container and refrigerate for up to 4 days
- Freezer – While you can freeze this soup for up to 3 months, the cream cheese and heavy cream may separate slightly when thawed, so I don’t usually recommend it
- Portioning tip – I like to divide leftovers into individual containers for quick grab-and-go lunches throughout the week
- Avoid leaving at room temperature – Don’t let the soup sit out for more than 2 hours to prevent bacterial growth
Reheating instructions:
- Stovetop method (best) – Transfer to a pot and reheat over medium-low heat, stirring frequently, until heated through (about 5-7 minutes)
- Add liquid when reheating – The soup thickens in the fridge, so add a splash of chicken broth or heavy cream while reheating to restore the creamy consistency
- Microwave method – Heat individual portions in a microwave-safe bowl for 2-3 minutes, stirring halfway through
- Stir frequently – This prevents the cheese from separating and ensures even heating
- Don’t boil – Gentle reheating prevents the dairy from curdling and keeps the texture smooth
- Reheat only what you’ll eat – Repeated reheating can affect texture and flavor quality
You might also enjoy my Bone Broth Soup Recipe for a different take on nourishing soups.
Nutritional Facts
Here’s the nutritional breakdown per serving (based on 6 servings, without optional toppings).
Per Serving:
- Calories: 520
- Total Fat: 38g
- Saturated Fat: 20g
- Trans Fat: 0g
- Cholesterol: 145mg
- Sodium: 1,280mg
- Total Carbohydrates: 11g
- Dietary Fiber: 1g
- Sugars: 5g
- Protein: 35g
- Vitamin A: 35% DV
- Vitamin C: 12% DV
- Calcium: 28% DV
- Iron: 8% DV
Note: Nutritional information is an estimate and may vary based on specific ingredients used. For a lower-calorie version, you can use half-and-half instead of heavy cream and reduce the amount of cheese.
For a lighter soup option, check out my Asparagus Soup Recipe.
Health Benefits of Key Ingredients
While this is definitely a rich, indulgent soup, it does contain some nutritious ingredients that provide real health benefits. Here’s what makes this soup more than just comfort food.
Key health benefits:
- Chicken – Excellent source of lean protein (35g per serving) that supports muscle maintenance and keeps you feeling full longer
- Spinach – Packed with iron, vitamins A and C, and antioxidants that support immune function and eye health
- Carrots – Rich in beta-carotene which converts to vitamin A, supporting vision and skin health
- Celery – Contains anti-inflammatory compounds and is a good source of vitamin K for bone health
- Garlic – Has antimicrobial properties and may help boost immune system function
- Onions – Contain quercetin, a powerful antioxidant with anti-inflammatory benefits
- Bone broth – If you use homemade bone broth, it provides collagen and minerals that support gut and joint health
- Heavy cream – Provides fat-soluble vitamins A, D, E, and K in their most bioavailable form
- Cheddar cheese – Good source of calcium for bone health and contains probiotics if aged
- Bacon – While high in saturated fat, provides B vitamins and minerals like zinc and selenium in moderation
Another nutritious comfort food is my Sweet Potato Casserole Recipe.
FAQs About Crack Chicken Soup
1. Why is it called “Crack” Chicken Soup?
The name comes from how addictive the flavor combination is. The blend of ranch seasoning, bacon, cream cheese, and cheddar creates such an irresistible taste that people joke it’s like crack.
The original “crack chicken” dish became wildly popular on the internet, and this soup version carries on that tradition. It has nothing to do with the actual drug, just the idea that it’s so good you can’t stop eating it.
2. Can I use chicken thighs instead of chicken breasts?
Absolutely, chicken thighs work wonderfully in this soup. They’re actually more flavorful and stay moister than breasts.
I often use a mix of both white and dark meat from a rotisserie chicken. Just make sure to remove any skin and bones before shredding the meat into the soup.
3. How can I make this soup ahead of time?
You can prepare this soup up to 2 days in advance. Make the soup through step 6, then let it cool completely before refrigerating.
When ready to serve, reheat gently on the stovetop over medium-low heat, adding a splash of chicken broth or cream to thin it out. Add the spinach and half the bacon just before serving so they stay fresh and crispy.
4. What’s the difference between ranch seasoning mix and ranch dip mix?
Ranch seasoning mix is designed for cooking and has less salt, while ranch dip mix is meant to be mixed with sour cream and is much saltier. Always use the seasoning mix for this recipe.
If you accidentally use dip mix, your soup will be way too salty. You can also make your own ranch seasoning with dried herbs like dill, parsley, chives, garlic powder, and onion powder.
5. Can I make this dairy-free?
It’s challenging to make this soup dairy-free while maintaining the same creamy texture and flavor, but you can try using coconut cream instead of heavy cream and nutritional yeast for cheesiness. However, the result will be quite different from the original.
For a truly dairy-free creamy soup, I’d recommend trying a completely different recipe designed to be dairy-free from the start rather than adapting this one.
Try my Lentil Soup Recipe for a naturally dairy-free comfort soup.
Final Thoughts
Crack Chicken Soup has earned its place in my regular dinner rotation for good reason. It’s one of those recipes that looks impressive but comes together so easily that I can make it even on my busiest days.
The combination of creamy, cheesy, ranch-flavored goodness never fails to comfort and satisfy. I love that I can have this on the table in 30 minutes, yet it tastes like I’ve been cooking all afternoon.
Give this recipe a try and see why my family calls it “dangerous.” I’d love to hear how it turns out for you, so please leave a comment below and let me know what you think!
Recommended:
- Buffalo Chicken Soup Recipe
- Jamaican Chicken Soup Recipe
- Lemon Chicken Soup Recipe
- Mexican Chicken Soup Recipe
- Cream of Chicken Soup Recipe
- Creamy Chicken Soup Recipe
- Chicken Soup Recipe
- Chicken Chowder Recipe
- Instant Pot Chicken Noodle Soup Recipe
- Easy Chicken Noodle Soup Recipe
