Irresistible Crack Chicken Soup: A Creamy Delight for the Whole Family

Crack Chicken Soup – Indulge in the comforting flavors of our Crack Chicken Soup recipe! This creamy and flavorful soup is a true crowd-pleaser, perfect for warming up on chilly days or when you’re in need of some comfort food. With a combination of shredded chicken, crispy bacon, creamy cheeses, and aromatic vegetables, this soup is guaranteed to satisfy your cravings. Don’t miss out on this family favorite that will leave you wanting more!

Picture this: It’s a cozy evening, and the aroma of our Crack Chicken Soup fills the air, drawing my family to the kitchen. As my husband takes his first spoonful, a look of pure satisfaction crosses his face. He leans over and whispers, “This is the best soup you’ve ever made.” Little does he know, it’s become a staple in our household for precisely that reason! From the moment we tried this recipe, it instantly won our hearts with its creamy texture, savory chicken, and the irresistible touch of crispy bacon. Now, it’s your turn to create cherished memories and savor the deliciousness of this homemade soup.

Why This Crack Chicken Soup Will Amaze You?

• Creamy and flavorful: This soup is a harmonious blend of tender shredded chicken, rich cream cheese, and cheddar cheese, creating a velvety and indulgent texture that will melt in your mouth.
• Irresistible bacon twist: The addition of crispy, diced bacon adds a savory and smoky element that takes this soup to another level of deliciousness.
• Wholesome ingredients: Packed with vegetables like carrots, celery, and spinach, this soup provides a nutritious boost alongside its incredible taste.
• Easy to make: With simple ingredients and clear directions, even novice cooks can achieve outstanding results. It’s a recipe that will make you feel like a kitchen pro!
• Perfect for leftovers: If you have any leftover chicken from a previous meal, this recipe offers a delightful way to repurpose it into a whole new culinary experience.

Ingredients:

• 3 cups shredded chicken (cooked chicken breasts or leftovers) (about 450g)
• 12 slices thick-cut bacon, cooked and diced
• 1 tablespoon butter or olive oil
• 1/2 cup diced carrots (about 75g)
• 1/2 cup diced celery (about 75g)
• 1 small onion, diced
• 1 can condensed chicken soup (10.5 oz./298g)
• 1 cup whole milk
• 6 cups low-sodium chicken stock (1.4 L)
• 2 tablespoons Ranch seasoning mix
• 3 cloves garlic, minced
• 1/2 teaspoon garlic powder
• 8 oz. cream cheese (225g)
• 2 cups shredded cheddar cheese (225g)
• 3 cups baby spinach
• 1/4 cup heavy cream
• 8 oz. spaghetti pasta (225g)

Directions:

Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.

Season the chicken breasts with salt and pepper, then lightly spray the top with olive oil. Place the chicken in the preheated oven and bake for approximately 30 minutes.

Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C). Remove the chicken from the oven, let it rest for 5 minutes, then shred it.

In a Dutch oven or soup pot, cook the bacon until crispy. Remove the bacon from the pot, let it cool, and dice it. Set it aside, but save the bacon grease in the pot.

Over medium heat, add 1 tablespoon of butter or olive oil to the pot with the bacon grease. Sauté the diced onion, celery, and carrots for about 5 minutes.

In a medium mixing bowl, whisk together the condensed chicken soup and milk until smooth.

Add the soup mixture to the pot and stir over medium heat. Then, add the chicken stock, Ranch seasoning mix, minced garlic, and garlic powder. Also, add the spaghetti pasta.

Bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat and let it simmer for 5 minutes.

Add the shredded chicken to the pot and continue cooking for an additional 5 minutes.

Add the softened cream cheese to the pot and whisk until it has completely melted and combined.

Stir in the shredded cheddar cheese until it has melted and combined.

Finally, add the baby spinach and heavy cream. Taste for seasonings and adjust if needed.

When serving, garnish each bowl with sliced scallions and a sprinkle of the diced bacon for an extra touch of flavor.

Notes:

• Feel free to substitute the chicken breasts with leftover cooked chicken for an even quicker preparation.
• For a lighter version, you can use reduced-fat cream cheese and milk.
• If you prefer a thicker soup, reduce the amount of chicken stock or increase the amount of cream cheese.
• This soup tastes even better the next day, allowing the flavors to meld together overnight. It’s perfect for meal prep or leftovers!

In conclusion, this Crack Chicken Soup recipe is a true winner that will captivate your taste buds and bring joy to your table. With its creamy texture, savory chicken, crispy bacon, and delightful blend of flavors, this soup is sure to become a family favorite. Whether you’re looking for a comforting meal on a chilly evening or a dish that will impress your guests, this recipe has it all. The simplicity of the ingredients and the ease of preparation make it a go-to option for busy weeknights or lazy weekends. So gather your loved ones, savor the heartwarming aromas, and indulge in the irresistible taste of this homemade Crack Chicken Soup. It’s a recipe that will warm your soul and create lasting memories around the dinner table.

Frequently Asked Questions

Is it possible to make this soup ahead of time?

Yes! You can make the soup ahead of time and store it in the refrigerator for up to 3 days. When ready to serve, gently reheat it on the stovetop, adding a splash of chicken stock or water if needed.

Can I freeze the Crack Chicken Soup?

Absolutely! Allow the soup to cool completely before transferring it to airtight containers or freezer bags. It can be stored in the freezer for up to 3 months. Thaw overnight in the refrigerator before reheating.

Can I use a different type of pasta?

Certainly! While spaghetti works well in this recipe, you can experiment with other pasta shapes such as rotini or penne. Adjust the cooking time according to the package instructions for the pasta you choose.

What can I serve as a side dish with this soup?

A crusty baguette or warm garlic bread is a perfect accompaniment to soak up the flavorful broth. A fresh green salad would also complement the richness of the soup.

Crack Chicken Soup

Sacrlett

This creamy and flavorful soup is a true crowd-pleaser, perfect for warming up on chilly days or when you're in need of some comfort food. With a combination of shredded chicken, crispy bacon, creamy cheeses, and aromatic vegetables, this soup is guaranteed to satisfy your cravings.

Print Recipe Pin Recipe

Course Main Course

Cuisine American

Ingredients

  

• 3 cups shredded chicken cooked chicken breasts or leftovers (about 450g)
• 12 slices thick-cut bacon cooked and diced
• 1 tablespoon butter or olive oil
• 1/2 cup diced carrots about 75g
• 1/2 cup diced celery about 75g
• 1 small onion diced
• 1 can condensed chicken soup 10.5 oz./298g
• 1 cup whole milk
• 6 cups low-sodium chicken stock 1.4 L
• 2 tablespoons Ranch seasoning mix
• 3 cloves garlic minced
• 1/2 teaspoon garlic powder
• 8 oz. cream cheese 225g
• 2 cups shredded cheddar cheese 225g
• 3 cups baby spinach
• 1/4 cup heavy cream
• 8 oz. spaghetti pasta 225g

Instructions

 

• Preheat your oven to 375°F (190°C). Line a baking sheet with aluminum foil or parchment paper.
• Season the chicken breasts with salt and pepper, then lightly spray the top with olive oil. Place the chicken in the preheated oven and bake for approximately 30 minutes.
• Check the internal temperature of the chicken with a meat thermometer; it should reach 165°F (74°C). Remove the chicken from the oven, let it rest for 5 minutes, then shred it.
• In a Dutch oven or soup pot, cook the bacon until crispy. Remove the bacon from the pot, let it cool, and dice it. Set it aside, but save the bacon grease in the pot.
• Over medium heat, add 1 tablespoon of butter or olive oil to the pot with the bacon grease. Sauté the diced onion, celery, and carrots for about 5 minutes.
• In a medium mixing bowl, whisk together the condensed chicken soup and milk until smooth.
• Add the soup mixture to the pot and stir over medium heat. Then, add the chicken stock, Ranch seasoning mix, minced garlic, and garlic powder. Also, add the spaghetti pasta.
• Bring the mixture to a boil, stirring occasionally. Once boiling, reduce the heat and let it simmer for 5 minutes.
• Add the shredded chicken to the pot and continue cooking for an additional 5 minutes.
• Add the softened cream cheese to the pot and whisk until it has completely melted and combined.
• Stir in the shredded cheddar cheese until it has melted and combined.
• Finally, add the baby spinach and heavy cream. Taste for seasonings and adjust if needed.
• When serving, garnish each bowl with sliced scallions and a sprinkle of the diced bacon for an extra touch of flavor.

Notes

Feel free to substitute the chicken breasts with leftover cooked chicken for an even quicker preparation.

For a lighter version, you can use reduced-fat cream cheese and milk.

If you prefer a thicker soup, reduce the amount of chicken stock or increase the amount of cream cheese.

This soup tastes even better the next day, allowing the flavors to meld together overnight. It's perfect for meal prep or leftovers!

Keyword Crack Chicken Soup