PERFECT CRACK CHICKEN SOUP

Imagine a bowl of creamy, cheesy, chicken soup, loaded with bacon and ranch flavor that makes you crave more with every single bite; that’s Crack Chicken Soup! This isn’t just another soup recipe, it’s comfort food elevated, and it’s about to become your new go-to for a satisfying and ridiculously delicious meal – I promise you’ll be hooked!

What Makes This Crack Chicken Soup So Addictive?

Okay, let’s be honest, the name “Crack Chicken Soup” might raise an eyebrow, but trust me, it’s all about how incredibly addictive this soup is. It’s the perfect blend of creamy, cheesy, and savory flavors that will have you coming back for seconds (and maybe thirds!). Plus, it’s surprisingly easy to make. So, what is it that makes it SO special?

• The Flavor Bomb: Ranch seasoning, cream cheese, and bacon combine to create an irresistible flavor profile.
• The Creamy Texture: Heavy cream or cream cheese adds a luxurious richness that coats your mouth in deliciousness.
• Customizable: Add your favorite veggies, adjust the spice level, and make it your own!
• It’s Versatile: Whether you’re looking for Keto Soup Easy, or just a comforting dinner, this recipe fits the bill!

Speaking of versatile, have you ever tried Chicken Tortilla Soup? It’s another flavorful and adaptable option for a weeknight meal.

Ingredients You’ll Need

For the Soup:

• 2 lbs boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 1 packet (1 oz) ranch dressing mix
• 1 cup chicken broth
• 1/2 cup heavy cream (or half-and-half for a lighter version)
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• 1/4 cup chopped green onions, for garnish
• Salt and pepper to taste

Optional Add-Ins:

• 1 cup frozen corn
• 1 cup diced celery
• 1 cup diced carrots
• 1/2 teaspoon red pepper flakes (for a little heat!)

Step-by-Step Instructions: From Prep to Perfection

Step 1: Cook the Chicken

1. You have a few options here:
• Slow Cooker Method: Place chicken breasts in a slow cooker. Pour chicken broth over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds.
• Instant Pot Method: Place chicken breasts and chicken broth in the Instant Pot. Cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release, then quick release any remaining pressure.
• Stovetop Method: Place chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through.

Step 2: Shred the Chicken

1. Remove the cooked chicken from the slow cooker, Instant Pot, or pot, and shred it using two forks.

Step 3: Create the Creamy Base

1. If using a slow cooker, turn it to the “warm” setting. If using the Instant Pot, switch to the “keep warm” setting. If using the stovetop, keep the heat on low.
2. Add the softened cream cheese and ranch dressing mix to the shredded chicken. Stir until the cream cheese is melted and everything is well combined. This might take a few minutes, so be patient! You can use an immersion blender for a smoother consistency if you like.
3. Stir in the heavy cream or half-and-half.

Step 4: Add the Cheese and Bacon

1. Stir in the shredded cheddar cheese and crumbled bacon. Reserve some bacon for garnish, if desired.
2. Continue stirring until the cheese is melted and the soup is heated through.

Step 5: Customize and Serve

1. If you’re using any optional add-ins like corn, celery, or carrots, stir them in now and cook until heated through.
2. Season with salt and pepper to taste. Remember that ranch seasoning already contains salt, so taste before adding more.
3. Garnish with chopped green onions and extra crumbled bacon.
4. Serve hot and enjoy!

Troubleshooting: Common Issues and Solutions

Sometimes things don’t go exactly as planned in the kitchen. Here are a few common issues you might encounter and how to fix them:

• Soup is too thick: Add more chicken broth, a little at a time, until you reach your desired consistency.
• Soup is too thin: Simmer the soup uncovered for a longer period to allow some of the liquid to evaporate. You can also add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to thicken it up.
• Cream cheese isn’t melting smoothly: Make sure your cream cheese is fully softened before adding it to the soup. If it’s still not melting, try using an immersion blender to blend the soup until smooth.
• Not enough flavor: Add more ranch dressing mix or a pinch of garlic powder, onion powder, or smoked paprika to boost the flavor. A squeeze of lemon juice can also brighten things up.

If you’re looking for other Low Carb Soup Recipes Crock Pots, consider trying a Cheeseburger Soup. It’s another delicious and satisfying option that can be easily made in a slow cooker.

Variations and Adaptations: Make It Your Own!

The beauty of this Crack Chicken Soup is that it’s so versatile! Here are some ideas to customize it to your liking:

• Spice it up: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
• Add veggies: Include your favorite vegetables like broccoli, cauliflower, or spinach.
• Make it lighter: Use light cream cheese, half-and-half instead of heavy cream, and turkey bacon to cut down on fat and calories.
• Change up the cheese: Experiment with different types of cheese like Monterey Jack, pepper jack, or Colby Jack.
• Use different protein: Try using shredded turkey or ground sausage instead of chicken.
• Keto-Friendly: This recipe is already pretty close to keto, but you can make it even more keto-friendly by using full-fat cream cheese, heavy cream, and adding a sprinkle of parmesan cheese. This is an example of Keto Dinner Recipes Slow Cooker perfection!

Serving Suggestions: What to Serve with Your Soup

This Crack Chicken Soup is a meal in itself, but here are some ideas for sides to complete your meal:

• Crusty bread: For dipping in the creamy broth.
• Salad: A simple green salad with a vinaigrette dressing.
• Garlic bread: Because everything is better with garlic bread.
• Cauliflower rice: For a low-carb option.
• Grilled cheese sandwich: A classic pairing that never disappoints.

Make-Ahead and Storage Tips: Plan Like a Pro

This soup is great for meal prepping! Here are some tips for making it ahead and storing leftovers:

• Make-ahead: You can make the soup 1-2 days in advance and store it in the refrigerator. The flavors will actually meld together even more over time. Just reheat it gently on the stovetop or in the microwave before serving.
• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
• Freezing: While you can freeze this soup, the texture of the cream cheese and heavy cream may change slightly upon thawing. If you do freeze it, let it thaw in the refrigerator overnight and reheat it gently on the stovetop. You may need to add a little extra chicken broth to restore the creamy consistency.

Why This Soup Is Perfect For a Busy Weeknight

Let’s face it, weeknights can be hectic. That’s why this Crockpot Recipes Protein Low Carb soup is a lifesaver. The slow cooker method makes it incredibly easy to prepare – just dump the ingredients in, set it, and forget it! Plus, it’s a crowd-pleaser that even the pickiest eaters will love. And with variations for dietary needs, like keto, everyone can enjoy!

Craving other easy chicken soup options? You might also enjoy Chicken Gnocchi Soup or maybe even Chicken Noodle Soup!

Final Thoughts: Embrace the Crack Chicken Craze

So, there you have it – the ultimate Crack Chicken Soup recipe that’s guaranteed to become a new family favorite. It’s easy to make, incredibly flavorful, and perfect for any occasion. Give it a try, and I promise you won’t be disappointed. Now go forth and conquer that craving!

Perfect Crack Chicken Soup

Amelia Chen-Morrison

This creamy, cheesy, and savory Crack Chicken Soup is loaded with bacon and ranch flavor, making it an irresistibly addictive comfort food. It’s easy to customize with your favorite vegetables and spice level, making it a versatile and satisfying meal for any occasion.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 450 kcal

Equipment

• Slow Cooker or Instant Pot or Large Pot
• Knife
• Cutting board
• Measuring cups and spoons
• Fork or shredding claws
• Stirring spoon
• Immersion blender (optional)

Ingredients

  

• 2 lbs boneless, skinless chicken breasts
• 8 oz cream cheese, softened
• 1 oz packet ranch dressing mix
• 1 cup chicken broth
• ½ cup heavy cream
• 1 cup shredded cheddar cheese
• 6 slices bacon, cooked and crumbled
• ¼ cup chopped green onions, for garnish
• Salt to taste
• Pepper to taste
• 1 cup frozen corn optional
• 1 cup diced celery optional
• 1 cup diced carrots optional
• ½ teaspoon red pepper flakes optional

Instructions

 

• Cook the Chicken: Slow Cooker Method: Place chicken breasts in a slow cooker. Pour chicken broth over the chicken. Cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and easily shreds. Instant Pot Method: Place chicken breasts and chicken broth in the Instant Pot. Cook on high pressure for 10 minutes, followed by a 10-minute natural pressure release, then quick release any remaining pressure. Stovetop Method: Place chicken breasts in a pot and cover with water. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until cooked through.
• Shred the Chicken: Remove the cooked chicken from the slow cooker, Instant Pot, or pot, and shred it using two forks.
• Create the Creamy Base: If using a slow cooker, turn it to the warm setting. If using the Instant Pot, switch to the keep warm setting. If using the stovetop, keep the heat on low. Add the softened cream cheese and ranch dressing mix to the shredded chicken. Stir until the cream cheese is melted and everything is well combined. Stir in the heavy cream.
• Add the Cheese and Bacon: Stir in the shredded cheddar cheese and crumbled bacon. Reserve some bacon for garnish, if desired. Continue stirring until the cheese is melted and the soup is heated through.
• Customize and Serve: If you’re using any optional add-ins like corn, celery, or carrots, stir them in now and cook until heated through. Season with salt and pepper to taste. Garnish with chopped green onions and extra crumbled bacon. Serve hot and enjoy!

Notes

For a thicker soup, simmer uncovered for a longer period or add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water). For a thinner soup, add more chicken broth. This soup can be made 1-2 days in advance and stored in the refrigerator. Leftovers can be stored in the refrigerator for up to 3-4 days. To make it keto-friendly, use full-fat cream cheese, heavy cream, and a sprinkle of parmesan cheese. Try adding different cheeses like Monterey Jack or pepper jack.