Description

Creamy Crack Chicken Soup is a rich, hearty, and comforting soup loaded with tender shredded chicken, crispy bacon, cream cheese, cheddar, ranch flavors, and a blend of vegetables. It’s a quick, keto-friendly meal that’s perfect for busy weeknights or cozy weekends.

Ingredients

Main Ingredients

1 lb (450g) boneless skinless chicken breasts or thighs
6 cups (1.5 L) low-sodium chicken broth
6 slices bacon, cooked and crumbled
8 oz (225g) cream cheese, softened and cubed
1 cup (120g) shredded cheddar cheese
1 packet (1 oz/28g) ranch seasoning mix
1 medium onion, diced
3 cloves garlic, minced
2 cups (200g) baby spinach, roughly chopped
2 medium carrots, peeled and sliced
2 stalks celery, sliced
1 tablespoon olive oil
Salt and black pepper, to taste

Optional Toppings

Extra bacon bits
Chopped green onions
Extra shredded cheddar cheese

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Instructions

Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the bacon until crispy. Remove with a slotted spoon and drain on paper towels. Set aside. Discard all but 1 tablespoon of bacon fat from the pot.
Saute Aromatics: To the same pot, add olive oil if needed. Add diced onion, garlic, carrots, and celery. Sauté for 5-6 minutes, until vegetables are soft and fragrant.
Add Chicken and Broth: Place chicken breasts (or thighs) into the pot. Pour in the chicken broth. Raise the heat and bring to a gentle boil, then reduce to a simmer. Cook for 15-18 minutes, or until the chicken is cooked through and tender.
Shred the Chicken: Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the soup.
Make it Creamy: Stir in the cream cheese cubes until melted and completely combined. Sprinkle in the ranch seasoning mix and shredded cheddar, stirring well to melt the cheese and create a creamy broth.
Add Vegetables: Stir in the chopped spinach and reserved bacon. Simmer for another 5 minutes until spinach is wilted and soup is heated through. Taste and season with salt and pepper as needed.
Serve: Ladle soup into bowls and garnish with more crumbled bacon, green onions, and extra cheese if desired. Enjoy hot!

Notes

For a lower fat version, use reduced-fat cream cheese and cheddar.
This soup can be made with leftover cooked or rotisserie chicken for convenience.
Store leftovers in an airtight container in the fridge for up to 4 days; the soup thickens as it chills and can be thinned with extra broth when reheating.
To make it dairy-free, use plant-based cream cheese and cheese alternatives.
For an extra veggie boost, add mushrooms, zucchini, or peas.