CRACK CHICKEN SOUP
Crack Chicken Soup with Bacon combines creamy, cheesy goodness with tender chicken and crispy, smoky bacon in a rich, flavorful broth. This indulgent soup is a one-pot wonder that’s perfect for cozy evenings, family dinners, or anytime you need a comforting meal. With its irresistible combination of ranch seasoning, cheddar cheese, and savory bacon, it’s a guaranteed crowd-pleaser.
The first time I made Crack Chicken Soup with Bacon, my husband couldn’t stop raving about it. He said it reminded him of a loaded baked potato soup but even better. The kids loved dipping bread into the creamy broth and fought over the last crispy bacon bits sprinkled on top. Now, it’s our go-to soup when we want something hearty, comforting, and downright delicious!
Why You’ll Love Crack Chicken Soup with Bacon
•Rich & Creamy: A velvety broth loaded with cheese and cream.
•Savory Bacon Goodness: Crispy bacon adds the perfect smoky touch.
•Quick & Easy: Ready in under 30 minutes, ideal for busy weeknights.
•Customizable: Add veggies or spices to make it your own.
Ingredients Notes For Crack Chicken Soup with Bacon
•Chicken: Rotisserie chicken works wonders for ease and flavor.
•Bacon: Use thick-cut bacon for extra crispiness.
•Cream Cheese: Ensures a smooth, creamy texture.
•Cheddar Cheese: Shreds of sharp cheddar melt perfectly into the soup.
•Chicken Broth: Acts as a flavorful base.
•Heavy Cream: Adds richness and creaminess.
•Ranch Seasoning: The signature flavor that ties everything together.
•Optional Add-ins: Carrots, celery, or spinach for extra nutrition.
Recipe Steps
1.Cook Bacon: In a large pot or Dutch oven, cook bacon until crispy. Remove and set aside, reserving the bacon grease.
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2.Sauté Aromatics: Add diced onions and garlic to the pot. Sauté in the bacon grease until softened and fragrant.
3.Add Broth and Cream Cheese: Pour in chicken broth and add cream cheese, stirring until melted and smooth.
4.Add Chicken and Seasoning: Stir in shredded chicken, ranch seasoning, and half of the cooked bacon. Simmer for 5 minutes.
5.Cheese It Up: Mix in shredded cheddar cheese until fully melted.
6.Finish with Cream: Stir in heavy cream and let the soup simmer gently until heated through.
7.Serve: Ladle into bowls and garnish with the remaining bacon, extra cheese, and chopped parsley if desired.
Storage Options
•Refrigerate: Store in an airtight container for up to 3 days.
•Freeze: Portion into freezer-safe containers and freeze for up to 3 months. Thaw overnight in the fridge before reheating.
Variations & Substitutions
•Vegetables: Add broccoli, spinach, or diced potatoes for variety.
•Spicy Kick: Stir in cayenne pepper or red pepper flakes for a little heat.
•Lighter Option: Substitute cream with whole milk for a less rich version.
Frequently Asked Questions
Q: Can I make this in a slow cooker?
Yes! Combine all ingredients except cream and cheese. Cook on low for 4-6 hours. Stir in cream and cheese just before serving.
Q: Can I make it keto-friendly?
Absolutely! Skip any starchy add-ins and opt for full-fat cheese and cream.
Q: What’s the best side to serve with this soup?
Pair it with crusty bread, a simple side salad, or roasted veggies.
Crack Chicken Soup with Bacon is the ultimate comforting dish that will warm your heart and fill your belly. It’s a guaranteed hit for any occasion—try it once, and you’ll find yourself making it again and again!
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CRACK CHICKEN SOUP
Rate This Yum Pin This Recipe For Later! Share The Yum On Facebook PrintIngredients
- 6 slices bacon cooked and crumbled
- 1 lb boneless skinless chicken breasts, cubed
- 1 tablespoon olive oil
- 1 small onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 package 8 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 teaspoon ranch seasoning mix
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon black pepper
- 2 cups frozen or fresh spinach chopped (optional)
- 2 cups cooked egg noodles or diced potatoes optional, for a heartier soup
- Chopped green onions optional, for garnish
Instructions
- Cook the Bacon: In a large pot or Dutch oven, cook the bacon over medium heat until crispy. Remove and set aside, leaving about 1 tablespoon of bacon grease in the pot.
- Sear the Chicken: Add the cubed chicken to the pot with the bacon grease. Cook for 5-7 minutes, or until browned and cooked through. Remove and set aside.
- Sauté Vegetables: Add olive oil to the pot if needed. Sauté the diced onion for 2-3 minutes until softened. Add the minced garlic and cook for 1 more minute.
- Make the Soup Base: Pour in the chicken broth and bring to a simmer. Stir in the cream cheese, heavy cream, cheddar cheese, ranch seasoning, smoked paprika, and black pepper. Whisk until the cheeses are melted and the soup is creamy.
- Add Ingredients: Stir in the cooked chicken and bacon (reserve a little for garnish). If using, add chopped spinach and cooked egg noodles or potatoes.
- Simmer: Let the soup simmer for 10-15 minutes, stirring occasionally, to allow the flavors to meld.
- Serve: Ladle the soup into bowls, garnish with reserved bacon, green onions, and extra cheese if desired.
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