Creamy Crack Chicken Soup

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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!

serving crack chicken soup in a bowl


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. 

Just pick up a cooked rotisserie chicken and let’s get on it! OR, you can use leftover cooked chicken breasts.

cooking chicken soup in a pot


  1. We start with cooking some bacon in a Dutch oven or a soup pot; cook bacon to a crisp, then, remove bacon from the pot, but keep the bacon grease.
  2. Melt butter in the same pot with the bacon grease and stir in the onion and garlic; cook until softened.
  3. Stir in chicken broth and add homemade Ranch Seasoning Mix. You can use the store-bought ranch mix packets – you will need 1 tablespoon – but those contain a lot of sodium. I suggest just going with my mixture of dried dill weed, dried chives, onion powder, and garlic powder.
  4. Bring all that to a boil; reduce heat and keep at a steady boil for 5 minutes.
  5. Next, shred some cooked chicken – use leftover chicken breasts or rotisserie chicken – and stir it into the pot. Continue cooking for 5 minutes. 
  6. Then, add a block of softened cream cheese to the pot. If the cream cheese is not soft enough, put the block of cream cheese on a plate and pop it in the microwave for 30 seconds. 
  7. Whisk the cream cheese into the soup pot until it’s completely melted and combined. 
  8. Stir in the cheddar cheese and continue to whisk until melted and combined.
  9. Add baby spinach and heavy cream.
  10. Taste for seasonings and adjust accordingly.
  11. Top with sliced scallions and prepared bacon; serve.

Tasty and creamy soup, it will have you drooling while simmering away in that pot.

Crack Chicken Soup in Dutch oven


  • Instead of spinach, you can add in kale or zucchini noodles.
  • For those not following a low carb/keto diet, add pasta noodles to the boiling chicken broth and cook for 8 minutes. Then, continue to add the rest of the ingredients per the recipe directions.
  • If you don’t have any leftover cooked chicken to use, I suggest to make my Oven Baked Chicken Breasts. Use these shredder claws to shred afterwards.


  • YES! I say make a double batch and freeze it. Just pour soup into freezer bags and keep in the freezer for up to 3 months.
  • When ready to serve, remove from freezer the night before and let thaw in the fridge overnight.
  • Reheat over medium heat, stirring frequently. Do not boil. 


  • Store soup leftovers in an airtight container and keep refrigerated for up to 3 days. 
  • Reheat over medium heat, stirring frequently.

crack chicken soup in a bowl topped with bacon and green onions


I get this question on ALL my crack chicken recipes; the basic internet explanation is that the flavors of dry ranch seasoning mix paired with the creaminess of cream cheese and cheddar cheese make this chicken 100% addictive, just like crack. 🤷‍♀️



5 from 12 votes
serving crack chicken soup in a bowl
Creamy Crack Chicken Soup
Prep Time
10 mins
Cook Time
15 mins
Total Time
30 mins

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.

Course: Soup, Dinner
Cuisine: American, American/Southern
Servings: 10 servings
Calories: 309 kcal
  • 4 slices bacon, diced
  • 1 tablespoon butter
  • 1 small yellow onion, diced
  • 3 cloves garlic, minced
  • 4 to 6 cups low sodium chicken broth
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried dill weed
  • 1/2 teaspoon dried chives
  • salt and fresh ground pepper, to taste
  • 1 bay leaf
  • 4 cups cooked shredded chicken
  • 1 package (8 ounces) softened cream cheese
  • 1 cup shredded cheddar cheese
  • 3 to 4 cups baby spinach
  • 1/4 cup heavy cream
  • sliced green scallions, for garnish
  1. Cook diced bacon to a crisp in a Dutch Oven or soup pot.

  2. Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
  3. Add butter to the pot and melt over medium-high heat.
  4. Stir in onions and cook for 3 minutes.
  5. Stir in garlic and cook for 20 seconds.
  6. Add chicken broth and scrape up all the browned bits from the bottom of the pot.
  7. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
  8. Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
  9. Stir in shredded chicken; cook for 5 minutes.
  10. Add cream cheese and whisk in until completely melted and combined.
  11. Stir in shredded cheese; whisk until melted and thoroughly combined.
  12. Add baby spinach; cook for 2 minutes.
  13. Stir in heavy cream and cook for 1 minute.
  14. Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.

  15. Remove soup from heat; top with scallions and previously prepared bacon.

  16. Serve.

Recipe Notes
  • Reduce points down to 3 by using fat free cream cheese, fat free cheddar cheese, and turkey bacon.
Nutrition Facts
Creamy Crack Chicken Soup
Amount Per Serving (1 cup)
Calories 309 Calories from Fat 207
% Daily Value*
Fat 23g35%
Saturated Fat 11g55%
Cholesterol 96mg32%
Sodium 292mg12%
Potassium 351mg10%
Carbohydrates 5g2%
Fiber 1g4%
Sugar 1g1%
Protein 22g44%
Vitamin A 1575IU32%
Vitamin C 5mg6%
Calcium 133mg13%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

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23 Responses
  1. Dina

    Please consider calling this recipe something other than “crack.” I’m sure you mean no disrespect, but the word carries a lot of history.

    1. Billie

      Omg really?! The name crack got my attention and not because I’m on crack or ever thought of being on crack. But I can assure you the name is not disrespectful. I really doubt that any one of those folks would get on here to look for a recipe anyways. Good grief. This recipe is excellent btw! Thank you for sharing

  2. Melinda

    Would it ruin the soup to use frozen spinach? We don’t get fresh spinach on our island, and normally I can’t stand frozen spinach, but this looks too amazing to pass on.

    1. Katerina Petrovska

      It should be OK, but do thaw the spinach and drain it as well as possible, just to avoid all the extra liquid.

  3. Sarah

    I didn’t see where and how much ranch seasoning to add!!! Am I missing something??? I’m so excited to make this I can barely stand it!!!

    1. Katerina Petrovska

      So the recipe is to be made with homemade ranch seasoning, and that includes the garlic powder, onion powder, dill weed, chives, salt, and pepper. Those are already included in the recipe above. But, if you’re going to use store-bought Ranch seasoning, you will need 1 tablespoon. Also, if going with the premade seasoning, don’t use the garlic powder, onion powder, dill weed, chives, salt, and pepper that are in the recipe. I hope that makes sense. 😁

  4. Dorothy Reinhold

    My family is going to be really happy when I serve this. It has all of their faves… chicken, bacon, cheese, and ranch!

  5. Kara

    Oh heavens, so many tasty flavors in this soup. I wasn’t quite sure about the dill, but it added a subtle flavor that was so yummy! Can’t wait to make this again with my homemade breadsticks for dipping!

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