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Creamy Crack Chicken Soup

Creamy Crack Chicken Soup: A Cozy One-Pot Delight

Creamy Crack Chicken Soup is a comforting bowl of tender chicken, crispy bacon, and a creamy, cheesy broth, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cups Cooked Shredded Chicken Breast Use rotisserie chicken for convenience.
  • 1 can Condensed Cream of Chicken Soup Adds creamy richness.
  • 4 cups Low Sodium Chicken Stock Enhances flavor depth.
  • 1 cup Whole Milk Substitute with half-and-half for richness.
  • 8 oz Cream Cheese Ensure it's softened for easy blending.
For Flavor
  • 1 packet Ranch Seasoning Mix Infuses savory herbs and spices.
  • 4 cloves Garlic Minced and powder elevate the flavor.
For the Vegetables
  • 1 cup Diced Carrots
  • 1 cup Diced Celery
  • 1 large Onion
For the Crunch
  • 6 slices Bacon Offers smokiness; turkey bacon is a leaner option.
For the Creaminess
  • 2 cups Shredded Cheddar Cheese Use sharp cheddar for bolder flavor.
For Substantial Texture
  • 4 oz Angel Hair Pasta Can be replaced with gluten-free pasta.

Equipment

  • Large pot
  • baking sheet
  • Parchment paper

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper, lay the bacon slices flat, and bake for 15–20 minutes until crispy.
  2. Place your cooked shredded chicken breast in a large pot over medium heat. Stir occasionally for about 5 minutes until heated through.
  3. Add diced onion, celery, and carrots to the pot. Sauté for 5–7 minutes until the vegetables soften. Incorporate minced garlic and cook for an additional 1–2 minutes.
  4. Add the condensed cream of chicken soup, whole milk, low sodium chicken stock, ranch seasoning mix, garlic powder, and softened cream cheese to the pot. Whisk together vigorously.
  5. Stir in your shredded chicken and diced bacon. Lower the heat and let the mixture simmer for 5–7 minutes.
  6. Break the angel hair pasta into smaller pieces and add it into the pot. Cook for an additional 3–5 minutes until the pasta is tender.
  7. Remove from heat and gradually stir in the shredded cheddar cheese until melted and creamy.
  8. Ladle the soup into bowls and garnish with freshly chopped herbs or extra bacon if desired. Serve immediately.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 30gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 6gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 1000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Ensure cream cheese is softened for a velvety consistency. Customize with favorite vegetables for added nutrition.

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