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CRACK CHICKEN SOUP

CRACK CHICKEN SOUP

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Course: Main Course, Soup
Kitchen: American, Comfort Food
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6

Ingredients
 

  • 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.