Perfect Crack Chicken Soup
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.
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.