Crack Chicken Soup
This addictively creamy soup combines tender shredded chicken with crispy bacon, tangy ranch seasoning, and a velvety cream cheese base. Ready in just 30 minutes, it's the perfect comfort food for busy weeknights when you need something that tastes like you've been cooking all day.
Equipment
- 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 cream cheese smoothly
- Slotted spoon - for removing bacon
- Paper towels - for draining bacon
- Ladle - for serving
- Two forks - for shredding chicken (optional)
Ingredients
For the Soup
- 6 slices thick-cut bacon - diced
- 2 tablespoons unsalted butter
- 1 medium yellow onion - about 1 cup or 150g, diced
- 3 stalks celery - about 1 cup or 120g, diced
- 2 medium carrots - about 1 cup or 130g, peeled and diced
- 4 cloves garlic - minced
- 6 cups low-sodium chicken broth - 1.4L
- 1 packet dry ranch dressing mix - 1 ounce or 28g, not ranch dip
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 3 cups cooked chicken - 420g, shredded (rotisserie works perfectly)
- 8 ounces cream cheese - 225g, softened and cubed
- 1 cup heavy cream - 240ml
- 2 cups shredded sharp cheddar cheese - 225g
- 2 cups fresh baby spinach - 60g, roughly chopped
- salt - to taste
For Garnish
- extra crispy bacon - crumbled
- shredded cheddar cheese
- sliced green onions
- sour cream - optional
- fresh parsley
Instructions
- Add diced bacon to cold Dutch oven over medium-high heat. Cook 8-10 minutes until crispy, transfer to paper towel-lined plate, leaving 2 tablespoons bacon fat in pot.
- Reduce heat to medium, add butter to bacon fat. Add onion, celery, and carrots, cook 6-8 minutes until softened. Add garlic and cook 1 minute more.
- Pour in chicken broth, scraping up browned bits. Stir in ranch seasoning, parsley, and black pepper. Bring to boil, then reduce heat and simmer 5 minutes.
- Stir in shredded chicken and let heat through for 3-4 minutes, simmering gently.
- Reduce heat to low. Add cubed cream cheese and whisk vigorously until completely melted and smooth, about 3-4 minutes. Pour in heavy cream and whisk until silky.
- Add shredded cheddar one handful at a time, stirring constantly on low heat until each addition melts before adding more.
- Stir in half the cooked bacon and chopped spinach until spinach wilts (about 1 minute). Taste and add salt if needed. Ladle into bowls and top with reserved bacon, cheese, green onions, and sour cream.
Notes
- Whisk the cream cheese vigorously to avoid lumps - this is the most important step for smooth, creamy soup.
- Use full-fat dairy products for the richest texture. Low-fat versions will make the soup thinner and less creamy.
- Shred your own block cheese for best melting - pre-shredded cheese contains anti-caking agents that can make it grainy.
- Keep heat low when adding dairy to prevent curdling and graininess.
- Soften cream cheese 30 minutes before cooking or microwave 10-15 seconds for easier incorporation.
- Use rotisserie chicken for the best flavor - it's pre-seasoned and juicy.
- Add spinach at the very end to prevent it from becoming mushy and losing its bright color.
- Soup thickens when refrigerated - add a splash of chicken broth or cream when reheating.
- Store in airtight container in refrigerator for up to 4 days. Tastes even better the next day.
- For keto/low-carb, skip any optional noodles. This soup is naturally low in carbs at 11g per serving.
Nutrition
Serving: 1BowlCalories: 520kcalCarbohydrates: 11gProtein: 35gFat: 38gSaturated Fat: 20gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 145mgSodium: 1280mgPotassium: 650mgFiber: 1gSugar: 5gVitamin A: 35IUVitamin C: 12mgCalcium: 28mgIron: 8mg
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