Crack Chicken Soup is a comforting and creamy dish that combines all the flavors of a classic comfort food into a delicious soup. This recipe is perfect for cold days or when you need a warm hug in a bowl. With tender chicken, bacon, cheddar cheese, and a touch of ranch flavor, it’s no wonder this soup has become a favorite among many.
Why Make This Recipe
There are several reasons why you should try Crack Chicken Soup. First, it’s easy to make and requires minimal prep time. Second, it’s a crowd-pleaser that will satisfy even the pickiest eaters. Lastly, it’s packed with flavors and nutrients, making it a wholesome meal option for family dinners or lunch. Plus, who doesn’t love a warm soup that tastes as good as it looks?
How to Make Crack Chicken Soup
Making Crack Chicken Soup is a simple process that can be accomplished in just a few steps. Follow the directions carefully to enjoy this creamy, hearty dish.
Ingredients:
- 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 pkg dry ranch dressing
- 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 (plus more for garnish)
- 2 cups baby spinach
- Green onion, chopped for garnish
Directions:
- Heat a large pot over medium-high heat and cook the diced bacon until crispy. Remove the cooked bacon from the pot and set aside.
- In the same pot, add the butter, diced onion, celery, and carrots. Sauté the vegetables until softened, about 5 minutes.
- Add the minced garlic to the pot and sauté for about a minute.
- Pour in the chicken broth, add the dry ranch dressing, black pepper, parsley, cooked shredded chicken, sour cream, and cream cheese. Cook and stir continuously until the cream cheese melts into the soup evenly.
- Mix in the shredded cheddar cheese and baby spinach. Cook until the spinach has wilted and the cheese is melted.
- Serve the soup hot, garnished with additional cheddar cheese and chopped green onion. Add salt and pepper to taste.
How to Serve Crack Chicken Soup
You can serve Crack Chicken Soup in bowls with some additional shredded cheddar cheese on top for extra flavor. It pairs nicely with warm bread or crackers. This soup is also great for meal prep, making it easy to enjoy throughout the week.
How to Store Crack Chicken Soup
To store leftover Crack Chicken Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 4 days. For longer storage, freeze it in freezer-safe containers or bags for up to 3 months. Just reheat it on the stove or microwave when you’re ready to enjoy it again.
Tips to Make Crack Chicken Soup
- Use rotisserie chicken for a quicker option; it will save you time on cooking and shredding the chicken.
- Adjust the spices to your taste; you can add more ranch dressing or pepper if you prefer a stronger flavor.
- For a lighter version, substitute sour cream with Greek yogurt.
Variations
You can customize Crack Chicken Soup by adding different vegetables like corn, peas, or bell peppers. You may also replace the bacon with turkey bacon for a healthier alternative or omit it entirely for a vegetarian version.
FAQs
Can I make Crack Chicken Soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Simply add all the ingredients except for the cheese and spinach. Cook on low for 6-8 hours. Stir in the cheese and spinach before serving.
Is Crack Chicken Soup gluten-free?
The soup can be made gluten-free by using gluten-free ranch dressing and ensuring that the chicken broth is also gluten-free.
Can I use low-fat versions of the dairy products?
Yes, feel free to use low-fat cream cheese or sour cream, but keep in mind that it may change the creaminess of the soup slightly.
Crack Chicken Soup
Ingredients
For the Soup Base
- 1 cup bacon, diced Cooked until crispy
- 2 tablespoons unsalted butter For sautéing vegetables
- 1 medium yellow onion, diced
- 2 ribs celery, diced
- 2 large carrots, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 pkg dry ranch dressing
- 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 Plus more for garnish
- 2 cups baby spinach
- Green onion, chopped for garnish
Instructions
Cooking the Soup
- Heat a large pot over medium-high heat and cook the diced bacon until crispy. Remove the cooked bacon from the pot and set aside.
- In the same pot, add the butter, diced onion, celery, and carrots. Sauté the vegetables until softened, about 5 minutes.
- Add the minced garlic to the pot and sauté for about a minute.
- Pour in the chicken broth, add the dry ranch dressing, black pepper, parsley, cooked shredded chicken, sour cream, and cream cheese. Cook and stir continuously until the cream cheese melts into the soup evenly.
- Mix in the shredded cheddar cheese and baby spinach. Cook until the spinach has wilted and the cheese is melted.
- Serve the soup hot, garnished with additional cheddar cheese and chopped green onion. Add salt and pepper to taste.
