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–+ servings
Creamy Crac Chicken Soup

Creamy Crack Chicken Soup: Your New Cozy Comfort Food

This Creamy Crack Chicken Soup is a delightful blend of chicken, bacon, and cheese, perfect for cozy evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Soups
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 3 cups chicken broth substitute with vegetable broth for lighter version
  • 1 tablespoon olive oil any cooking oil may be used
For the Creaminess
  • 1 cup heavy cream can be replaced with half-and-half or milk for lighter option
  • 1 tablespoon butter margarine may be used as a substitute
  • ¼ cup cream cheese can be replaced with a lighter soft cheese
For the Fillers
  • 2 cups cooked chicken, shredded rotisserie chicken can save time
  • ½ cup cooked bacon, crumbled bacon bits or turkey bacon can be alternatives
For Flavoring
  • 1 medium onion, diced yellow or white onion can be used interchangeably
  • 2 cloves garlic, minced feel free to use garlic powder if fresh is unavailable
  • 1 package ranch seasoning mix can be homemade from dried herbs if preferred
  • 1 teaspoon onion powder omit if sensitive to onions
  • 1 teaspoon garlic powder use fresh garlic if you prefer
  • 1 teaspoon dried thyme substitutable with Italian seasoning
  • 1 teaspoon paprika optional, but recommended for depth
  • ½ teaspoon black pepper adjust to taste
For Garnish
  • ¼ cup chopped green onions chives can be used as a substitute
  • 1 cup shredded cheddar cheese substitute with any melting cheese

Equipment

  • large pot

Method
 

Step‑by‑Step Instructions
  1. In a large pot, heat 1 tablespoon of olive oil over medium heat for about 1 minute.
  2. Add 1 medium diced onion and sauté for 3-4 minutes until translucent.
  3. Stir in 2 cloves of minced garlic and cook for 1-2 minutes until fragrant.
  4. Pour 3 cups of chicken broth into the pot, stirring gently and increasing heat to simmer.
  5. Reduce heat to medium-low and stir in 1 cup of heavy cream, letting it simmer for 2-3 minutes.
  6. Add 2 cups of shredded cooked chicken and let simmer for 5 minutes.
  7. Sprinkle in ranch seasoning, onion powder, garlic powder, thyme, paprika, and black pepper, stirring well.
  8. Let the soup simmer for 5-10 minutes, stirring occasionally.
  9. Incorporate 1 tablespoon of butter until melted.
  10. Add 1 cup of shredded cheddar cheese and ¼ cup of cream cheese, stirring until melted.
  11. Fold in ½ cup of crumbled bacon and heat through for 2-3 minutes.
  12. Stir in ¼ cup of chopped green onions and serve warm, garnished with extra green onions if desired.

Nutrition

Serving: 1bowlCalories: 400kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 7gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 2gVitamin A: 500IUVitamin C: 3mgCalcium: 300mgIron: 2mg

Notes

Pair it with a fresh salad or crusty bread for dipping. Store in an airtight container for up to 3-4 days in the fridge.

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