Crack Chicken Soup is the perfect dish for those days when you crave comfort food but don't have hours to spend in the kitchen. This creamy, cheesy, and chicken-packed soup is so satisfying, you'll be licking the bowl clean — no judgment here!
We’re massive soup lovers in our home, and we have them at least three times a week. This crack chicken soup is hands down one of our favorites because it’s so delicious we simply can’t stop at one bowl.
Why is it called "Crack Chicken Soup?" you might ask. The answer's pretty simple: it's just so darn addictive!
The mix of ranch seasoning, cream cheese, and cheddar cheese creates this crazy delicious flavor that people just can't get enough of. It's so good, it's almost like... well, you know. 😉
The soup is not only super comforting and filling but also super easy to make with leftover cooked chicken.
Why you’ll love this crack chicken soup
- It's the ultimate comfort food, perfect for chilly evenings.
- Everyone loves it, from kids to picky eaters!
- It's ridiculously easy to make, and it works great with leftover rotisserie chicken!
What you’ll need
Olive oil — You’ll just need a bit of olive oil to fry the bacon in. If you’re using a non-stick pot, you can skip this step.
Bacon — Both smoked and unsmoked bacon works great in this crack chicken soup.
Butter — To sauté those veggies in and make the soup extra creamy!
Onion, carrot and celery — These add extra color and nutrition to the soup; dice them about the same size so they cook evenly.
Garlic — Fresh is always best for flavor, but you can also use pre-minced garlic in a pinch.
Chicken stock — I like to use low-sodium chicken stock here and adjust the seasoning at the end.
Ranch dressing mix — The key ingredient that makes crack chicken soup so damn tasty!
Chicken — Any cooked chicken works well here; you can use rotisserie chicken or leftovers from air fryer chicken.
Cream cheese — I used Philadelphia cream cheese; have it at room temperature so it melts quicker in the soup.
Cheddar cheese — Adjust the quantity to your taste to make it as cheesy as you like!
Baby spinach — For that pop of color!
Sour cream — Don’t forget to temper it before adding it to the soup to prevent curdling.
Pro tip
If you don’t have any leftover chicken to use, cook chicken breasts or thighs using your preferred method (baking, grilling, pan-frying) and then shred or dice them for the soup.
How to make crack chicken soup
This is a quick overview with step-by-step photos. See the recipe card below for full ingredients and instructions.
Heat the olive oil in a pot. Cook the bacon until crispy, then remove it and set aside.
Melt the butter in the same pot and add the onion, carrot, and celery. Cook until softened, then add the garlic and cook until fragrant.
Pour in the hot chicken stock, then stir in the Ranch dressing mix, pepper, and cooked chicken. Bring to a boil, then reduce heat and simmer.
Stir in the cream cheese and cheddar cheese until melted.
Add the spinach and cook until wilted. Temper sour cream with some soup liquid, then add to the pot.
Adjust the seasoning and serve hot, topped with bacon and extra cheese.
Substitutions and variations
- Add a pinch of red pepper flakes or a diced jalapeño to the soup for a touch of heat.
- To make the soup heartier, stir in some cooked pasta or rice.
- If you don't have sour cream on hand, you can use plain Greek yogurt as a substitute.
Helpful tips
- It’s best to have the cream cheese at room temperature before adding it to the soup to ensure it melts smoothly.
- To make it ahead, prepare the soup up to the point of adding the spinach and sour cream. Cool completely, then store in the refrigerator for up to 3 days. When ready to serve, reheat gently and stir in the spinach and sour cream just before serving.
- The soup tastes even better the next day so it’s great for meal prep.
What to serve with creamy crack chicken soup
- Serve the soup with your favorite crusty bread or breadsticks — they’re just perfect for soaking up all those flavors.
- Garlic bread is another good choice as the flavor pairs great with the soup.
- Or simply so for a grilled chilled sandwich — classic comfort food combo!
Leftovers and storage
- Store any leftovers in an airtight container in the fridge for up to 3 days.
- Reheat the soup gently on the stove or in the microwave. Stir from time to time to ensure even heating.
- This soup freezes well for up to 2 months. Thaw it in the fridge overnight and reheat gently, adding a little extra broth if needed to adjust the consistency.
If you’ve tried this crack chicken soup recipe, please rate it and leave a comment below! I’d love to hear how it turned out.
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Crack Chicken Soup
Ingredients
- 1 tablespoon olive oil
- 5 ounces bacon diced
- 2 tablespoons butter
- 1 medium onion diced
- 2 medium carrots peeled and diced
- 2-3 celery stalks diced
- 2 large garlic cloves finely chopped
- 6 cups chicken stock
- 1 ounce Ranch dressing mix
- ½ teaspoon cracked black pepper
- 4 cups cooked chicken shredded
- 6 ounces cream cheese
- 1 cup cheddar cheese shredded
- 2 cups baby spinach
- 1 cup sour cream
- Salt and freshly ground black pepper to taste
Instructions
- Heat the olive oil in a heavy-bottomed pot and cook the bacon for 2-3 minutes over medium heat until crispy. Remove the bacon from the pan with a slotted spoon and set aside.1 tablespoon olive oil5 ounces bacon
- Melt the butter in the same pot and add the onion, carrot and celery stalks. Cook for 6-8 minutes, stirring often, until the onion becomes translucent and the carrots and celery have softened.2 tablespoons butter1 medium onion2 medium carrots2-3 celery stalks
- Stir in the garlic and continue to cook for another minute until fragrant.2 large garlic cloves
- Add the hot chicken stock, then stir in the Ranch dressing mix, cracked black pepper and cooked chicken.6 cups chicken stock1 ounce Ranch dressing mix½ teaspoon cracked black pepper4 cups cooked chicken
- Bring to a boil, then lower the heat and simmer for 10-15 minutes.
- Add in the cream cheese and cheddar cheese and stir continuously until melted.6 ounces cream cheese1 cup cheddar cheese
- Next, add the spinach and continue to cook for 1-2 minutes until wilted.2 cups baby spinach
- Turn off the heat and take 1 cup of liquid out of the soup. Mix it in a bowl with the sour cream to temper it, then add the mixture to the pot and stir well to combine.1 cup sour cream
- Adjust the seasoning to taste and serve hot, topped with the reserved bacon bits and extra cheddar cheese if you like.Salt and freshly ground black pepper to taste
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