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Creamy and delicious Crack Chicken Soup is shown as the featured image for the recipe article.

Ultimate Crack Chicken Soup

This Crack Chicken Soup is an incredibly flavorful and comforting dish, perfect for a quick and easy weeknight meal. It's loaded with creamy cheese, savory bacon, and tender chicken, making it an instant family favorite.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 8 slices bacon, cooked and crumbled
  • 8 oz cream cheese, softened
  • 4 cups chicken broth
  • 1 cup shredded cheddar cheese, plus more for topping
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 2-3 green onions, sliced for garnish optional
  • Salt and pepper to taste
  • 1 cup frozen or canned corn, drained optional
  • Hot sauce to taste optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Measuring cups and spoons
  • Spoon or Ladle
  • Two forks (for shredding chicken)

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion and cook until softened, about 5 minutes.
  3. Add the minced garlic and cook for another minute until fragrant.
  4. Add the chicken breasts to the pot and season with salt and pepper.
  5. Cook until the chicken is cooked through and no longer pink inside, about 7-10 minutes. Remove the chicken from the pot and shred it with two forks. Set aside.
  6. Pour the chicken broth into the pot, scraping up any browned bits from the bottom.
  7. Bring the broth to a simmer.
  8. Reduce the heat to low and stir in the softened cream cheese until it's completely melted and smooth.
  9. Add the ranch dressing mix and stir well to combine.
  10. Add the shredded chicken back to the pot.
  11. Stir in the cooked bacon and shredded cheddar cheese.
  12. If using, add the corn and diced tomatoes.
  13. Heat through until the cheese is melted and everything is warmed through. Do not boil!
  14. Taste and adjust seasonings as needed. Add salt, pepper, or hot sauce to your liking.
  15. Ladle the Crack Chicken Soup into bowls.
  16. Garnish with extra shredded cheddar cheese and sliced green onions, if desired.
  17. Serve hot and enjoy.

Notes

For a smoother soup, ensure the cream cheese is thoroughly softened. Soften in microwave in 30 second intervals if needed. Use thick-cut bacon for the best flavor. To make low-carb, omit the corn or use cauliflower rice. Leftovers can be stored in the refrigerator for up to 3-4 days and reheated on the stovetop or in the microwave. The soup can be frozen, but the texture of the cream cheese may change upon thawing.