Description

This Creamy Crack Chicken Soup combines tender shredded chicken, crispy bacon, cream cheese, cheddar, and fresh spinach in a rich, satisfying broth. Packed with flavor and ready in about 30 minutes, it’s an irresistible one-pot meal perfect for busy weeknights or comforting weekend dinners.

Ingredients

For the Soup Base

2 tablespoons olive oil
1 small onion, diced
2 cloves garlic, minced
4 cups low-sodium chicken broth
1 (8-ounce) package cream cheese, cubed and softened

For the Chicken

2 cups cooked shredded chicken (rotisserie or leftover chicken recommended)

For Flavor & Garnish

8 slices cooked bacon, chopped
1 cup shredded cheddar cheese
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon dried chives
1/2 teaspoon black pepper
1 teaspoon salt (to taste)
3 cups baby spinach, coarsely chopped

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Instructions

Sauté the Aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the diced onion and sauté until soft and translucent, about 4-5 minutes. Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the Broth and Cream Cheese: Pour in the chicken broth, then add the cubed cream cheese. Whisk gently as the cheese melts to ensure a smooth and creamy consistency. Bring the mixture to a simmer.
Incorporate Chicken and Seasonings: Stir in the shredded chicken, dried dill, parsley, chives, black pepper, and salt. Stir well to combine, letting the flavors come together for about 5 minutes.
Add Bacon and Cheese: Add the chopped bacon and shredded cheddar cheese to the pot. Stir until the cheese is melted and the soup is creamy and well-blended.
Finish with Spinach: Add the chopped spinach and cook just until wilted, about 2 minutes. Taste and adjust seasoning, adding more salt or pepper as needed.
Serve: Ladle the soup into bowls and garnish with extra bacon, cheese, and herbs if desired. Serve hot and enjoy!

Notes

To save time, use rotisserie chicken or leftover cooked chicken.
Replace spinach with kale for a heartier texture.
This soup reheats well and can be stored in a covered container in the fridge for up to 3 days.
If the soup is too thick, add extra chicken broth or a splash of milk.
For a spicy kick, add diced jalapeños or a pinch of red pepper flakes.