Fill your bowl with the creamy, cheesy goodness of Crack Chicken Soup in less time than it takes to make most meals.
I’m beginning to see that nearly everything can be made into soup. Well, not dessert, although I have seen fruit soups. In fact, we have a recipe for one here on FoodFaithFitness that I’ll share in the serving suggestions further down. But for now, I want to talk about this recipe for crack chicken soup.
First off, I only recently learned about crack chicken and was amazed at how flavorful a dish that was. Now, with this soup recipe, I don’t have to wait hours for it to cook in a slow cooker. This soup takes only 30 minutes from start to finish, which means I get to dig into this creamy, cheesy, flavorful soup that much quicker. And with the incredible aromas emanating from the kitchen, it’s undoubtedly hard to be patient. The combination of ranch seasoning with the garlic, chicken, cheese, and bacon is too irresistible to pass up.
I consider this soup to be a bowl full of comfort, and something that I know I’ll want to make whenever I feel like curling up on the couch with a good book and a blanket. It’s like wrapping yourself in culinary love, if that’s even possible. And, although I don’t get many cold nights here in Florida, there’s never a wrong time for a bowl of soup.
One of the reasons this soup cooks so quickly is that it uses cooked, shredded chicken. I always have so much chicken leftover when I buy a rotisserie chicken at the grocery store, and this is a great way to use my leftovers. You can also use any leftover chicken you have; shred it with two forks and add it to the pot. It’s a great way to fool anyone in your family who refuses to eat leftovers. All of a sudden, you have a completely new meal, and they are none the wiser. I’ve gotten trickier in my old age.
A new take on chicken noodle soup!
Who doesn’t love chicken noodle soup? Many of us grew up eating the stuff that came out of red and white cans. Today, we can transform crack chicken soup into a noodle-packed delight. You can use your favorite noodles in this soup, including rigatoni, fusilli, rotini, stars, angel hair, thin spaghetti, and egg noodles. Orzo is another excellent option, as is adding some rice, hence a bowl full of crack chicken rice soup!
If you want to add noodles or rice to the soup, cook them separately and then add them to each bowl, not to the pot. Adding the starchy ingredient to the pot will alter the consistency of the soup broth as the noodles or rice absorb it. This recipe is naturally gluten-free (check the ranch seasoning label), so if that makes a difference for you, add your favorite gluten-free noodles to your bowl of soup.
How do I store leftovers?
Allow leftover crack chicken soup to cool to room temperature, then store it in an airtight container in the refrigerator for up to 3 days. Once chilled, you can also freeze it in freezer-safe containers or zippered bags for up to 3 months. Defrost the soup overnight in the refrigerator until it is thawed, then reheat it on the stove over medium heat. Do not let the soup boil.
Serving suggestions
Since soup and salad always go so well together, serve your crack chicken soup alongside a crisp Fennel-Apple Salad, tangy Sauerkraut Salad that helps cut some of the richness in the soup, or a Chopped Kale Salad. Add some Steamed Brussels Sprouts on the side, along with Potato Rolls or this Gluten-Free Focaccia Recipe for dipping. As promised, here’s the recipe for Fruit Soup, which makes a light and refreshing dessert after this meal.
Ingredients
- 5 slices bacon diced
- 1 tablespoon unsalted butter
- 1 medium yellow onion diced
- 2 ribs celery diced
- 3 cloves garlic minced
- 6 cups low-sodium chicken broth
- 1/4 cup sour cream
- 2 tablespoons ranch seasoning mix
- 1/2 teaspoon ground black pepper
- 4 cups cooked shredded chicken
- 8 ounces cream cheese cubed
- 1 cup shredded cheddar cheese
- 3 1/2 cups baby spinach chopped
- 1/4 cup heavy cream
- Green onions chopped (for garnish)
Instructions
- Heat a large Dutch oven over medium-high heat and add the diced bacon, cooking until it becomes crispy. Use a slotted spoon to remove the bacon and set it aside.
- Lower the heat to medium. Add butter to the bacon fat in the pot, then add the diced onion and celery. Sauté for 5 to 7 minutes until softened. Stir in the minced garlic and cook for 30 seconds.
- Pour in the chicken broth and sour cream, add the ranch seasoning mix and ground black pepper, and bring to a simmer. Stir in the shredded chicken and let it heat for about 5-10 minutes.
- Gradually add the cubed cream cheese and shredded cheddar cheese. Stir gently yet continuously until both cheeses melt and combine smoothly into the broth.
- Mix in the chopped baby spinach and heavy cream; cook for 2 to 3 minutes until the spinach wilts. Stir the reserved bacon back into the soup, adjust seasoning if needed, and serve warm, garnished with green onions.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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