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Creamy 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. 

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. 🤷‍♀️



serving crack chicken soup in a bowl

Creamy Crack Chicken Soup

Katerina | Diethood
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.
4.93 from 66 votes
Servings : 10 servings
Prep Time 10 mins
Cook Time 15 mins
Total Time 30 mins


  • 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


  • Cook diced bacon to a crisp in a Dutch Oven or soup pot.
  • Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
  • Add butter to the pot and melt over medium-high heat.
  • Stir in onions and cook for 3 minutes.
  • Stir in garlic and cook for 20 seconds.
  • Add chicken broth and scrape up all the browned bits from the bottom of the pot.
  • Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
  • Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.
  • Stir in shredded chicken; cook for 5 minutes.
  • Add cream cheese and whisk in until completely melted and combined.
  • Stir in shredded cheese; whisk until melted and thoroughly combined.
  • Add baby spinach; cook for 2 minutes.
  • Stir in heavy cream and cook for 1 minute.
  • Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.
  • Remove soup from heat; top with scallions and previously prepared bacon.
  • Serve.


  • Reduce points down to 3 by using fat free cream cheese, fat free cheddar cheese, and turkey bacon.


Serving: 1 cup | Calories: 309 kcal | Carbohydrates: 5 g | Protein: 22 g | Fat: 23 g | Saturated Fat: 11 g | Cholesterol: 96 mg | Sodium: 292 mg | Potassium: 351 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 1575 IU | Vitamin C: 5 mg | Calcium: 133 mg | Iron: 1 mg | Net Carbs: 4 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Dinner, Soup
Cuisine: American, American/Southern
Keyword: bacon, crack chicken, crack chicken soup, creamy soup recipe, keto chicken recipes, keto dinner idea, keto soup, leftover chicken recipes, low carb dinner, low carb soup recipe
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224 comments on “Creamy Crack Chicken Soup”

    1. Hi!
      Yes, you can, but keep in mind that cream-based soups tend to separate when frozen. So, when you’re reheating it, make sure to give it a really good stir several times and that should definitely help with combining it all together again.

  1. Is there a dairy free option for the heavy cream. I don’t believe heavy cream comes lactose free.

    1. Hi!
      While I have not tried to make this soup without cream, I think you can try using coconut milk, instead, to make it lactose free.

    1. You may just need to add a bit more salt. Salt not only gives foods a salty flavor, but it enhances the other flavors and aromatics, too.

  2. Thank you so much for this recipe!! We’ve made it many times and I’ve changed it up a little…added ground sausage, chicken sausage, cabbage, kale, etc. It’s super versatile, we love it!!

  3. I followed all instructions but I doubled the recipe and did not double the spices but added one full package of hidden Valley Ranch Seasoning packet along with the spices. Because Im busy I went to Costco and got their cheap but heavenly rotisserie chickens and it takes 2 whole chickens for the doubled recipe. At the very end of cooking I drained 2 cans of Rotel and threw that in and Velveeta has new fresh packs that come in little blocks and I threw one block of that in as extra to the fresh cheddar cheese that I also added extra to.I also added the listed bacon right into the soup while it was cooking and then made extra for topping along with the extra cheddar and Green onions in little bowls for anyone who wants extra.

    Just so you know I won a soup competition with this recipe!!

    Thank you so much for sharing this gem!

  4. Avatar photo
    Sunshine baker

    I made this tonight. I added carrots, celery, mushrooms and some wide egg noodles. I used half light cream cheese and half regular. I used 1 Tbs of the Hidden Valley Ranch dip, but found it way too salty. Maybe I would try it with the individual spices instead of the dip mix.

    1. Avatar photo
      Ramona Bennett

      What a fabulous & filling recipe! Made it for company last night. What a hit! I added asparagus, but otherwise followed your instructions. Most excellent. Thank you for taking the time to share it with us all.

  5. Oh my goodness this was heavenly! I am so glad that I tried the recipe! This will definitely be one of my favorite keto recipes! Thank you so much ๐Ÿ˜Š

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