Crack Chicken Soup is the ultimate comfort food, perfect for those cold days when you need something warm, rich, and satisfying. This creamy, cheesy, and savory soup is packed with tender shredded chicken, crispy bacon, and the comforting flavors of Ranch seasoning, making it a beloved dish in many households, especially during the colder months.
The first time I made this soup was on a chilly evening when I needed something hearty to chase away the cold. With just a few ingredients I had on hand, including some leftover chicken, I whipped up a soup that has since become a weekly staple in our home. Over time, I’ve refined the recipe, adding layers of flavor that make this soup irresistible.
Ingredients for Crack Chicken Soup
3 cups cooked shredded chicken breast (rotisserie chicken works well or roast your own)
10.5 oz can condensed cream of chicken soup (for a creamy base)
6 cups low sodium chicken stock (controls the saltiness of the dish)
1 cup whole milk (for extra richness)
8 oz cream cheese (gives the soup its creamy texture)
1/2 cup diced carrots (adds sweetness and color)
1/2 cup diced celery (for crunch and freshness)
1 small onion, chopped (adds depth of flavor)
10 strips bacon, cooked and diced (for a smoky, salty taste)
2 tablespoons Ranch seasoning mix (for a tangy herb flavor)
3 cloves garlic, minced (because everything tastes better with garlic)
1/2 teaspoon garlic powder (to amplify the garlic flavor)
2 cups shredded cheddar cheese (for extra cheesiness)
8 oz angel hair pasta (adds body to the dish)
Instructions
1. Prepare the Ingredients:
Cook the Bacon: Preheat your oven to 350°F (175°C). Arrange the bacon slices on a baking sheet and bake until crispy. Let them cool, then chop into small pieces.
Cook the Chicken: If you’re not using precooked chicken, place the chicken breasts on a greased baking sheet, season with salt and pepper, and bake for about 20 minutes or until fully cooked. Shred the chicken using two forks.
2. Sauté the Vegetables:
In a large stockpot, heat 1 tablespoon of oil or butter over medium heat. Add the chopped onion, celery, and carrots. Sauté for about 5 minutes or until tender-crisp. Add the minced garlic and sauté for an additional minute.
3. Prepare the Soup Base:
In a medium-sized mixing bowl, combine the condensed cream of chicken soup and whole milk, stirring until smooth.
4. Combine and Cook:
Pour the soup mixture into the pot with the sautéed vegetables. Stir well to combine.
Add the chicken stock, Ranch seasoning mix, minced garlic, and garlic powder. Stir until well mixed.
Add the cream cheese to the pot, stirring gently until it melts and is fully incorporated into the soup. Increase the heat to bring the soup to a boil, then reduce the heat to low and let it simmer.
5. Add the Chicken and Bacon:
After about 5 minutes of simmering, add the shredded chicken and bacon bits to the pot. Allow the flavors to meld together as the soup continues to simmer.
6. Final Touches:
Break the angel hair pasta into halves or quarters and add them to the pot.
Stir in the shredded cheddar cheese, cooking on low heat until the pasta is tender and the cheese has melted (about 5-7 minutes).
7. Serve and Enjoy:
Ladle the soup into bowls and serve hot. You can enjoy it as is or with a side of crusty bread or a simple salad.
Variations and Substitutions
Vegetarian Option: Substitute the chicken with chickpeas or a medley of vegetables like mushrooms and zucchini. Use vegetable broth instead of chicken stock.
Dairy-Free: Substitute the cream cheese with a dairy-free alternative and use almond or soy milk in place of whole milk. Opt for dairy-free cheddar cheese.
Spicy Kick: Add red pepper flakes or a dash of hot sauce to give the soup a spicy twist.
Gluten-Free: Use gluten-free pasta or rice instead of angel hair pasta. Ensure that the condensed chicken soup and Ranch seasoning mix are also gluten-free.
Why This Recipe is Appealing and Enjoyable
Crack Chicken Soup is more than just a meal; it’s an experience. The creamy textures, rich flavors, and hearty ingredients make this dish the ultimate comfort food, perfect for those days when you need a little extra warmth and comfort. The combination of tender chicken, crispy bacon, and melted cheese in a creamy broth is simply irresistible.
This soup is incredibly versatile and can be easily customized to suit various dietary needs and preferences without compromising on flavor. It’s not only delicious but also easy to make, making it ideal for quick weeknight dinners or leisurely weekend meals.
The rich aroma of the soup simmering on the stove is sure to tempt anyone in the vicinity, making it a dish that brings people together. Whether you’re making it for your family, friends, or just for yourself, Crack Chicken Soup is sure to become a beloved part of your recipe repertoire. So gather your ingredients, follow the steps, and enjoy a bowl of pure comfort and joy.
CRACK CHICKEN SOUP
Ingredients
- 3 cups cooked shredded chicken breast rotisserie chicken works well or roast your own
- 10.5 oz can condensed cream of chicken soup for a creamy base
- 6 cups low sodium chicken stock controls the saltiness of the dish
- 1 cup whole milk for extra richness
- 8 oz cream cheese gives the soup its creamy texture
- 1/2 cup diced carrots adds sweetness and color
- 1/2 cup diced celery for crunch and freshness
- 1 small onion chopped (adds depth of flavor)
- 10 strips bacon cooked and diced (for a smoky, salty taste)
- 2 tablespoons Ranch seasoning mix for a tangy herb flavor
- 3 cloves garlic minced (because everything tastes better with garlic)
- 1/2 teaspoon garlic powder to amplify the garlic flavor
- 2 cups shredded cheddar cheese for extra cheesiness
- 8 oz angel hair pasta adds body to the dish
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C). Cook bacon on a baking sheet until crispy, then chop into small pieces.
- Cook Chicken: If not using precooked chicken, bake chicken breasts seasoned with salt and pepper until fully cooked, then shred.
- Sauté Vegetables: In a large stockpot, heat 1 tablespoon of oil or butter over medium heat. Sauté chopped onion, celery, and carrots for about 5 minutes until tender-crisp. Add minced garlic and sauté for an additional minute.
- Prepare Soup Base: In a bowl, mix condensed cream of chicken soup with whole milk until smooth.
- Combine and Cook: Add the soup mixture to the pot with sautéed vegetables. Pour in chicken stock, Ranch seasoning, minced garlic, and garlic powder. Stir well and add cream cheese, stirring until melted and fully incorporated. Bring to a boil, then reduce heat and simmer.
- Add Chicken and Bacon: After 5 minutes of simmering, add shredded chicken and bacon bits to the pot. Let the flavors meld together as the soup continues to simmer.
- Final Touches: Break angel hair pasta into smaller pieces and add to the pot. Stir in shredded cheddar cheese, cooking on low until pasta is tender and cheese is melted (about 5-7 minutes).
- Serve: Ladle the soup into bowls and serve hot, with crusty bread or a simple salad if desired.
