Creamy Crack Chicken Soup
This creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! It's the perfect winter comfort food, prepared with bacon, chicken, cheese, spinach, and ranch seasoning.
Servings: 10 servings
Equipment
Ingredients
- 4 slices bacon diced
- 1 tablespoon butter
- 1 small yellow onion diced
- 3 cloves garlic minced
- 4 to 6 cups low sodium chicken broth
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried dill weed
- ½ teaspoon dried chives
- salt and fresh ground pepper to taste
- 1 bay leaf
- 4 cups cooked shredded chicken
- 8 ounces package cream cheese softened
- 1 cup shredded cheddar cheese
- 3 to 4 cups baby spinach
- ¼ cup heavy cream
- sliced green scallions for garnish
Instructions
- Cook the bacon. 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.
- Saute the aromatics. Add butter to the pot and melt over medium-high heat. Stir in onions and cook for 3 minutes; then stir in garlic and cook for 20 seconds.
- Stir in the broth and season the soup. 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.
- Cook the soup. Add bay leaf and bring to a boil; lower heat to medium-low and cook for 5 minutes.
- Add chicken and cheese. Stir in shredded chicken and cook for 5 minutes. Add cream cheese and whisk it continuously until completely melted and combined. Stir in the shredded cheese; whisk until melted and thoroughly combined.
- Stir in the spinach and cream. Add baby spinach and cook for 2 minutes. Stir in the heavy cream and cook for 1 minute.
- Finish. Taste the soup for seasonings and adjust accordingly. Remove the bay leaf.
- Serve. Remove your crack chicken soup from the heat and top it with scallions and previously prepared bacon before serving.
Notes
Ranch mix. If you prefer to use store-bought ranch seasoning mix, skip the garlic powder, onion powder, dried dill weed, and dried chives. Instead, stir in 2 teaspoons of the ranch seasoning. Once the soup is done, taste it and adjust the seasoning if needed.
Nutrition
Serving: 1cup | Calories: 309kcal | Carbohydrates: 5g | Protein: 22g | Fat: 23g | Saturated Fat: 11g | Cholesterol: 96mg | Sodium: 292mg | Potassium: 351mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1575IU | Vitamin C: 5mg | Calcium: 133mg | Iron: 1mg
