Crack Chicken Soup
A comforting and creamy soup combining tender chicken, bacon, cheddar cheese, and ranch flavor, perfect for cold days.
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.
Notes
Use rotisserie chicken for a quicker option. Adjust the spices to your taste and substitute sour cream with Greek yogurt for a lighter version. Can be customized with different vegetables or a healthier bacon alternative.