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–+ servings
Creamy Crack Chicken Soup

Irresistibly Creamy Crack Chicken Soup for Cozy Nights

This Creamy Crack Chicken Soup combines tender chicken, crispy bacon, and savory ranch seasoning for the perfect comfort food.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 4 cups Chicken Broth Opt for low-sodium broth for a lighter taste.
  • 1 cup Heavy Cream Can be substituted with half-and-half or whole milk.
  • 2 tablespoons Butter Enhances creaminess and flavor.
  • 1 medium Onion Finely diced for even cooking.
  • 2 cloves Garlic Minced to release oils.
For the Chicken and Seasoning
  • 2 cups Cooked Chicken Shredded or diced; rotisserie chicken works well.
  • 1 packet Ranch Seasoning Mix Homemade mix can add a personal touch.
  • 1 teaspoon Onion Powder Adds depth to onion flavor.
  • 1 teaspoon Garlic Powder Complements fresh garlic flavors.
  • 1 pinch Dried Thyme Substitute with fresh thyme for brighter flavor.
  • 1 pinch Paprika Smoked paprika is ideal.
For Creaminess and Garnish
  • 1 cup Shredded Cheddar Cheese Can substitute with Monterey Jack.
  • 4 ounces Cream Cheese Full-fat recommended.
  • 1 cup Cooked Bacon Turkey bacon can serve as a lighter option.
  • 2 tablespoons Chopped Green Onions Fresh garnish.
For Cooking
  • 2 tablespoons Olive Oil Essential for sautéing.

Equipment

  • Large pot

Method
 

Step‑by‑Step Instructions for Creamy Crack Chicken Soup
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat until shimmering.
  2. Add 1 finely diced medium onion to the pot and sauté for about 3-4 minutes.
  3. Stir in 2 minced cloves of garlic and sauté for another 1-2 minutes.
  4. Pour in 4 cups of chicken broth and bring to a gentle simmer.
  5. Stir in 1 cup of heavy cream and let blend for 2-3 minutes.
  6. Gently fold in 2 cups of cooked, shredded chicken and simmer for another 2-3 minutes.
  7. Add ranch seasoning mix, 1 teaspoon of onion powder, 1 teaspoon of garlic powder, a pinch of dried thyme, and paprika.
  8. Reduce the heat and let the soup simmer for 5-10 minutes.
  9. Mix in 2 tablespoons of butter, 1 cup of shredded cheddar cheese, and 4 ounces of cream cheese.
  10. Fold in 1 cup of cooked bacon, crumbling it for texture.
  11. Ladle into bowls and finish with 2 tablespoons of chopped green onions.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 2gVitamin A: 500IUVitamin C: 2mgCalcium: 200mgIron: 2mg

Notes

For a thicker soup, simmer longer. Always taste before serving to adjust seasoning.

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