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Crack Chicken Soup Recipe

Crack Chicken Soup

iamwinfred
This Crack Chicken Soup takes everything people love about the famous crack chicken—ranch seasoning, crispy bacon, cream cheese, and cheddar—and turns it into one big pot of creamy, cozy soup. It's rich, smoky, tangy, and cheesy all at once, and it comes together in about 35 minutes using shredded rotisserie chicken for a fast weeknight shortcut.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 590 kcal

Equipment

  • Large Dutch oven or heavy-bottomed soup pot 5 to 6 quarts
  • Chef's knife and cutting board
  • Box grater for shredding the cheddar
  • Meat shredder claws or two forks
  • Slotted spoon
  • Wooden spoon or silicone spatula
  • Instant-read thermometer (optional) helpful if you cook raw chicken
  • Airtight glass containers for leftovers

Ingredients
  

  • 6 slices thick-cut bacon diced into 1/2-inch pieces
  • 1 tablespoon unsalted butter
  • 1 medium yellow onion diced into 1/4-inch pieces
  • 2 ribs celery diced into 1/4-inch pieces
  • 2 medium carrots peeled and diced into 1/4-inch pieces
  • 3 cloves garlic minced
  • 6 cups low-sodium chicken broth about 1.4 liters
  • 2 tablespoons dry ranch seasoning mix or one 1-ounce packet for a stronger ranch flavor
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups cooked shredded chicken about 1 large rotisserie chicken
  • 8 ounces full-fat cream cheese 225g, softened and cut into cubes
  • 1 1/2 cups sharp cheddar cheese freshly shredded from a block, plus more for topping
  • 3 cups baby spinach loosely packed
  • 1/2 cup heavy cream at room temperature
  • salt to taste
  • 2 green onions thinly sliced, for garnish
  • fresh chopped parsley for garnish (optional)

Instructions
 

  • Dice the onion and celery into 1/4-inch pieces, peel and dice the carrots to match, mince the garlic, and dice the bacon into 1/2-inch pieces. Shred the chicken, grate the cheddar, and cube the softened cream cheese; measure the heavy cream and let it sit at room temperature.
  • Cook the diced bacon in a large Dutch oven over medium-high heat for 6 to 8 minutes until crisp and golden, then transfer to a paper-towel-lined plate with a slotted spoon. Leave about 1 tablespoon of bacon grease in the pot and reserve a third of the bacon for topping.
  • Reduce the heat to medium, add the butter to the bacon grease, and stir in the onion, celery, and carrots. Cook for 5 to 7 minutes until soft and translucent, scraping up browned bits from the bottom of the pot.
  • Add the minced garlic and cook for about 30 seconds until fragrant, then sprinkle in the ranch seasoning and black pepper and stir for 20 to 30 seconds to toast the seasoning and coat the vegetables. Do not add salt yet.
  • Pour in the chicken broth and bring to a gentle simmer over medium-high heat, then add the shredded chicken and the larger portion of cooked bacon. Simmer for about 5 minutes until the chicken is hot and the flavors have blended.
  • Turn the heat down to low and stir in the cubed cream cheese for 2 to 3 minutes until it softens into the broth. Add the shredded cheddar a handful at a time, stirring after each addition until the soup is smooth, creamy, and slightly thickened.
  • Add the baby spinach in two or three handfuls, stirring as it wilts, and cook for 2 to 3 minutes until soft and bright green. Slowly pour in the heavy cream while stirring, then heat for another minute or two without letting the soup boil.
  • Taste and add salt only if needed, then ladle into warm bowls. Top each with the reserved bacon, extra shredded cheddar, sliced green onions, and fresh parsley if you like, and serve right away.

Notes

  • Use rotisserie chicken or leftover baked chicken breast for the fastest results.
  • Choose low-sodium broth, because the ranch mix and bacon already add plenty of salt.
  • Shred your own cheddar from a block; bagged shreds contain anti-caking starch that can make the soup grainy.
  • Let the cream cheese soften before cubing it so it melts without lumps.
  • Keep the heat low once the dairy goes in, and never let the soup boil afterward or it may curdle.
  • For a thicker soup, simmer gently for a few extra minutes or whisk 1 tablespoon cornstarch into 2 tablespoons cold water and stir it in.
  • Add the full 1-ounce ranch packet if you want a stronger ranch flavor.
  • Store leftovers in airtight glass containers in the refrigerator for 3 to 4 days, or freeze for up to 3 months; the texture may turn slightly grainy after thawing.
  • Reheat gently over medium-low heat, stirring often, and add a splash of cream or broth to bring back the silky texture.
  • Variations: add 2 cups dry egg noodles with the chicken in Step 5 for a noodle version, stir in 1 to 2 cups cooked rice at the end of Step 7, or swap spinach for chopped kale and simmer 5 to 7 minutes.

Nutrition

Serving: 1BowlCalories: 590kcalCarbohydrates: 10gProtein: 36gFat: 46gSaturated Fat: 22gSodium: 1250mgFiber: 1g
Keyword bacon chicken soup, crack chicken soup, creamy chicken soup, ranch chicken soup, rotisserie chicken soup
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