Description

Creamy Crack Chicken Soup is a comforting, flavorful dish that combines tender shredded chicken, crispy bacon, creamy cheese, and a savory broth. With every spoonful, you’ll get the perfect balance of creamy, cheesy, and smoky flavors, making it a crowd-pleasing favorite for any occasion.

Ingredients

4 boneless, skinless chicken breasts
4 cups chicken broth
8 oz cream cheese, softened
1 1/2 cups shredded cheddar cheese
6 slices bacon, cooked and crumbled
1 packet ranch seasoning mix (or homemade ranch seasoning)
2 medium carrots, diced
2 stalks celery, diced
1 small onion, chopped
2 cloves garlic, minced
1 cup heavy cream
Salt and pepper, to taste
Green onions (optional, for garnish)

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Instructions

In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set it aside on paper towels, leaving some bacon drippings in the pot.
Add the chopped onion, carrots, and celery to the pot and sauté for about 5 minutes until the vegetables are tender. Add the minced garlic and cook for another minute, stirring until fragrant.
Pour in the chicken broth and whisk in the ranch seasoning mix. Nestle the chicken breasts into the broth mixture and bring it to a gentle simmer. Let the chicken cook for 15-20 minutes, until fully cooked and easy to shred.
Remove the cooked chicken breasts from the pot and shred them with two forks. Return the shredded chicken to the pot and stir everything together. Taste and adjust the seasoning with salt and pepper.
Lower the heat and stir in the softened cream cheese until it’s completely melted and the soup is creamy. Add the shredded cheddar cheese and heavy cream, stirring until the soup is smooth and cheesy.
Stir in most of the crispy bacon, saving some for topping the soup when serving. Let the soup simmer on low for another 5 minutes until everything is combined and heated through.
Serve the soup hot, garnished with reserved bacon and chopped green onions (optional). Enjoy the creamy, comforting goodness!

Notes

For a dairy-free version, replace the cream cheese and heavy cream with coconut milk or a plant-based cream substitute.
Feel free to substitute chicken thighs for chicken breasts for a juicier, more flavorful option.
If you prefer a thicker soup, let it simmer longer to reduce the liquid or stir in a cornstarch slurry to thicken it up.
This soup can be made ahead and stored in the fridge for up to 4 days, and it freezes well for up to 2 months.