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Crack Chicken Soup

A creamy, savory soup with chicken, bacon, cheddar, and ranch seasoning that's perfect for cold days and easy weeknight dinners.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 550
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 cups cooked shredded chicken (rotisserie works well)
  • 6 cups chicken broth (homemade or store-bought)
  • 1 cup cooked bacon (diced)
  • 1 cup spinach (you can use baby spinach for added tenderness)
  • 1 cup sour cream
  • 8 oz cream cheese (cubed)
  • 2 cups shredded cheddar cheese (plus more for garnish, if desired)
Vegetables
  • 1 onion (diced)
  • 2 stalks celery (diced)
  • 2 large carrots (diced)
  • 2 cloves garlic (minced)
Seasonings
  • 1 package dry ranch seasoning/dressing
  • 1 tsp black pepper
  • 2 teaspoons parsley (fresh or dried)
  • 2 green onion (chopped, for garnish, optional)
  • extra chopped bacon (for garnish, optional)
Fats
  • 2 tablespoons unsalted butter

Method
 

Preparation
  1. In a large pot over medium heat, melt the butter.
  2. Add the diced onion, celery, and carrots. Sauté until the vegetables are softened, about 10-15 minutes.
  3. Stir in the minced garlic and cook for an additional minute until fragrant.
Cooking
  1. Pour in the chicken broth and sprinkle in the ranch seasoning, black pepper, and parsley. Mix well.
  2. Add the shredded chicken, sour cream, cream cheese, and diced bacon. Stir continuously until the cream cheese has melted and the mixture is well combined.
  3. Finally, add the cheddar cheese and spinach. Cook until the spinach is wilted and the cheese is melted, stirring frequently.
  4. Serve hot, garnished with additional cheese, chopped bacon, and chopped green onions if desired.

Notes

Keep leftovers in an airtight container in the refrigerator for up to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.