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Crack Chicken Soup

A creamy, cheesy soup loaded with shredded chicken, bacon, ranch seasoning, and fresh spinach, delivering all the flavors of the popular crack chicken dish in a comforting soup form.

Ingredients

Scale
  • 1 cup bacon, diced
  • 2 tablespoons unsalted butter
  • 1 yellow onion, diced
  • 2 ribs celery, diced
  • 2 large carrots, diced
  • 2 cloves garlic, minced
  • 6 cups chicken broth
  • 1 package dry ranch dressing mix
  • 1 teaspoon black pepper
  • 2 teaspoons parsley
  • 4 cups cooked shredded chicken
  • 1 cup sour cream
  • 8 ounces cream cheese, cubed
  • 2 cups shredded cheddar cheese
  • 2 cups baby spinach
  • Green onion, chopped for garnish

Instructions

  1. Heat a large pot over medium-high heat and cook the diced bacon until crisp. Remove the cooked bacon from the pot and set aside.
  2. Add unsalted butter, diced onion, celery, and carrots to the pot. Sauté the vegetables until softened, about 5 minutes. Add minced garlic and sauté for 1 minute.
  3. Add chicken broth, dry ranch dressing mix, black pepper, parsley, shredded chicken, sour cream, cream cheese, and cooked bacon to the pot. Cook and stir continually until the cream cheese melts evenly into the soup.
  4. Add shredded cheddar cheese and baby spinach. Cook until the spinach has wilted and the cheese is melted.
  5. Serve the soup garnished with additional cheddar cheese and chopped green onion. Season with salt and pepper to taste.

Notes

For best results, use cooked shredded chicken from a rotisserie or poached chicken breasts. You can add extra cheddar cheese or bacon on top for garnish. This soup can be made in about 30 minutes and is perfect for a comforting meal.

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