Crack Chicken Soup
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Crack Chicken Soup is one of those recipes that feels like a warm hug on a chilly day. This creamy, bacon-laden soup is a comforting combination of flavors that not only fills your belly but also warms your heart. As someone who often seeks out hearty meals, this dish has become a go-to in my kitchen. It’s perfect for busy weeknights or cozy family dinners, bringing everyone together around the table. Plus, it’s a fantastic way to use up leftover chicken and make something truly special with minimal effort.
Why you’ll love this dish
This delightful soup transcends the ordinary—it’s creamy, packed with protein, and bursting with flavor all at once. What truly sets it apart is its simplicity and versatility. Not only is it budget-friendly, but it’s also kid-approved, making it an ideal choice for families. Perfect for a weeknight dinner, holiday gatherings, or even a comforting lunch, it fills you up and lifts your spirits.
“This soup is a total game-changer! My family can’t get enough of the creamy texture and smoky bacon flavor. It’s become a staple in our home!” — Happy Home Cook
The cooking process explained
Making Crack Chicken Soup is an effortless process that allows even novice cooks to shine. In just a few easy steps, you’ll be able to savor a rich, satisfying soup that impresses at any table. First, you’ll sauté the hearty vegetables to release their natural sweetness, then stir in delightful flavors like ranch seasoning and cream cheese, creating a velvety base. Finally, add the spinach and cheese for that finishing touch, and you’re ready to serve a winner!
What you’ll need
Gathering the right ingredients is key to making this soup shine. Here’s what you’ll need to whip up a pot of Crack Chicken Soup:
- 1 cup cooked bacon (diced)
- 2 tablespoons unsalted butter
- 1 cup spinach (fresh)
- 1 onion (diced)
- 2 stalks celery (diced)
- 2 large carrots (diced)
- 2 garlic cloves (minced)
- 6 cups chicken broth
- 1 package dry ranch seasoning/dressing
- 1 tsp black pepper
- 2 teaspoons parsley
- 4 cups cooked shredded chicken
- 1 cup sour cream
- 8 oz cream cheese (cubed)
- 2 cups shredded cheddar cheese (plus more for garnish, optional)
- 2 cups baby spinach
- Chopped green onion for garnish (optional)
- Extra chopped bacon for garnish (optional)
Feel free to swap out any ingredients you might be missing—substitute turkey for chicken, or use a non-dairy cream cheese for a lighter version!
Step-by-step instructions
- In a large pot, melt the butter over medium heat. Add the diced onion, celery, and carrots. Sauté until softened, about 10-15 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Next, pour in the chicken broth and add the ranch seasoning, black pepper, and parsley. Bring this mixture to a gentle simmer.
- Stir in the shredded chicken, sour cream, cream cheese, and diced bacon. Cook, stirring constantly, until the cream cheese melts and integrates with the broth.
- Add the shredded cheddar cheese and fresh spinach. Cook until the spinach has wilted and the cheese is fully melted.
- For the finishing touch, garnish with additional cheese, chopped bacon, and green onions. Serve hot!
Best ways to enjoy it
Crack Chicken Soup is a star on its own but pairs beautifully with a crusty loaf of bread or a simple side salad for a balanced meal. Consider serving it alongside garlic bread or corn muffins for a delightful contrast in flavors. For a low-carb option, it’s fantastic over cauliflower rice or with a side of roasted vegetables.
Storage and reheating tips
To keep your leftovers fresh and delicious, store any unused soup in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing the soup—just make sure to leave out the dairy when freezing to maintain texture. Reheat portions in a saucepan over medium heat, stirring occasionally, until warmed through. Always ensure to reheat leftovers until they reach a safe temperature of 165°F.
Helpful cooking tips
- Consistency Check: If you prefer a thicker soup, blend a portion of it for a creamier texture before adding the cheese and spinach.
- Flavor Boost: Consider adding a splash of hot sauce for an extra kick or more herbs to enhance the flavors further.
- Prep Ahead: Chop your vegetables ahead of time to make cooking on busy nights even easier.
Creative twists
Crack Chicken Soup is easily customizable! For a Mediterranean twist, try adding sun-dried tomatoes and feta cheese. If you’re in the mood for something unique, swap the ranch seasoning for Taco seasoning for a taco-inspired version. You can also adjust the greens by adding kale or Swiss chard for variety and nutrition.
Your questions answered
Q: How long does it take to make Crack Chicken Soup?
A: The total prep and cooking time is around 30-40 minutes, making it perfect for a quick dinner.
Q: Can I make this soup with frozen chicken?
A: Absolutely! Just add the frozen chicken directly into the pot with the broth and cook until fully shredded and heated through.
Q: Is it possible to make this soup in a slow cooker?
A: Yes, it’s easy to adapt for slow cooking. Combine all ingredients except the dairy and cheese in the slow cooker. Cook on low for 6-8 hours, then stir in the cream and cheese just before serving.
Crack Chicken Soup is more than just a recipe; it’s a soul-soothing meal that’s perfect for any occasion. Whether you’re gathering family for a comforting dinner or simply enjoying a quiet night at home, this dish is sure to become a beloved favorite!
Crack Chicken Soup
Ingredients
Method
- In a large pot, melt the butter over medium heat.
- Add the diced onion, celery, and carrots. Sauté until softened, about 10-15 minutes.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Pour in the chicken broth and add the ranch seasoning, black pepper, and parsley. Bring this mixture to a gentle simmer.
- Stir in the shredded chicken, sour cream, cream cheese, and diced bacon. Cook, stirring constantly, until the cream cheese melts and integrates with the broth.
- Add the shredded cheddar cheese and fresh spinach. Cook until the spinach has wilted and the cheese is fully melted.
- Garnish with additional cheese, chopped bacon, and green onions. Serve hot!
