CRACK CHICKEN SOUP
This Creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! The perfect winter comfort food prepared with bacon, chicken, cheese, spinach, and ranch seasoning. Low carb and Keto approved, too!
Looking for more crack chicken recipes? Try this Baked Crack Chicken Breasts or this Instant Pot Crack Chicken recipe!
Warm up to a big bowl of this Creamy Crack Chicken Soup! Judging by the popularity of my Baked Crack Chicken Breasts AND the Instant Pot Crack Chicken, me thinks you will absolutely LOVE crack chicken in soup form.
SO good, so comforting, and really easy to make, this soup is by far my favorite homemade chicken soup. Ready in less than 30 minutes, you will enjoy every spoonful of it. Crack Chicken Soup makes an ideal meal for cold winter nights, but we enjoy it year-round, no matter the season.
Why You’ll Love This Recipe
You’ll love this recipe because it combines the rich, savory flavors of cheese and bacon with the comfort of a creamy soup. It’s quick and easy to make, requires minimal ingredients, and is perfect for those on a low-carb or Keto diet.
Kitchen Equipment You’ll Need
- Large stock pot
- Medium-sized mixing bowl
- Whisk
- Cookie sheet
- Oven
- Knife and cutting board
Ingredients
- 3 cups chicken, shredded
- 10.5 oz. condensed chicken soup
- 6 cups chicken stock, low sodium
- 1 cup whole milk
- 8 oz. cream cheese
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small onion
- 10 slices bacon, cooked and diced
- 2 tablespoons Ranch seasoning mix
- 3 cloves garlic
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 8 oz. angel hair pasta
Instructions
- Preheat oven to 350°F.
- Cook bacon and let it cool. Chop into bite-sized pieces and set aside.
- Place chicken breasts on a sprayed cookie sheet, season with salt and pepper, and bake for 20 minutes. Remove from oven and shred the chicken using two forks.
- In a large stock pot over medium heat, add 1 tablespoon oil or butter and sauté the chopped onion, celery, and carrots for about 5 minutes or until vegetables are tender.
- In a medium-sized mixing bowl, combine condensed chicken soup and 1 cup of milk. Whisk until smooth. Add the soup mixture to the pot and stir. Add in chicken broth and stir to combine.
- Add Ranch seasoning, garlic, and garlic powder.
- Add in cream cheese and continue to stir as cream cheese melts. Bring to a boil, stirring occasionally until cream cheese is incorporated into the soup.
- Add chicken and bacon, and reduce heat to medium-low. Let simmer for 20 minutes.
- Add pasta (break in half or quarters) and cheddar cheese and cook on low until noodles are tender and cheese is melted, approximately 5-7 minutes.
Tips for Success
- Use rotisserie chicken for a quicker option if you’re short on time.
- Ensure the cream cheese is at room temperature for easier melting.
- Adjust the thickness of the soup by adding more or less chicken stock.
Additional Tips or Variations
Feel free to add additional vegetables like spinach or mushrooms for extra nutrition. For a spicier kick, add a pinch of red pepper flakes or hot sauce.
Nutritional Highlights (Per Serving)
- Calories: Approximately 400
- Protein: 25g
- Carbohydrates: 10g
- Fat: 30g
Frequently Asked Questions (FAQ)
Can I make this soup ahead of time?
Yes, this soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.
Can I freeze Crack Chicken Soup?
Freezing is not recommended due to the creamy nature of the soup, which may separate upon thawing.
Can I use a different type of pasta?
Absolutely! Feel free to use your preferred type of pasta, adjusting the cooking time as needed.
Conclusion
This Creamy Crack Chicken Soup is a delightful blend of flavors that promises comfort in every spoonful. Whether you’re warming up on a cold night or simply craving a hearty meal, this soup is a must-try. I invite you to try it out and share your experience in the comments below!