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CRACK CHICKEN SOUP

Creamy Crack Chicken Soup That Warms Your Heart and Soul

Indulge in this comforting Crack Chicken Soup, a creamy blend of chicken, bacon, and ranch seasoning that's perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups Cooked Shredded Chicken Breast Provides lean protein and absorbs rich flavors.
  • 10.5 oz Condensed Cream of Chicken Soup Consider low-fat for a lighter option.
  • 4 cups Low Sodium Chicken Stock Homemade is ideal.
  • 1 cup Whole Milk Enhances creaminess.
For the Creaminess
  • 8 oz Cream Cheese Use full-fat or dairy-free.
  • 1 cup Shredded Cheddar Cheese Mix sharp and mild cheeses if desired.
For the Vegetables
  • 1 cup Diced Carrots Adds color and natural sweetness.
  • 1 cup Diced Celery Adds wholesome goodness.
  • 1 medium Chopped Onion Yellow or white onions preferred.
  • 2 cloves Minced Garlic Boosts savory notes.
  • 1 teaspoon Garlic Powder Enhances flavor.
For the Flavor
  • 6 slices Cooked and Diced Bacon Infuses a smoky flavor.
  • 1 packet Ranch Seasoning Mix Key flavor enhancer.
For the Noodles
  • 4 oz Angel Hair Pasta Swap for gluten-free or omit for lower carbs.

Equipment

  • Baking sheet
  • Large pot
  • Mixing bowl

Method
 

Step‑by‑Step Instructions for CRACK CHICKEN SOUP
  1. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper. Spread the bacon evenly on the sheet, then bake until crispy, about 12–15 minutes.
  2. Place seasoned chicken breasts onto a baking sheet and bake in the preheated oven for 20–25 minutes, or until the internal temperature reaches 165°F (75°C). Shred the chicken using two forks.
  3. In a large pot, heat olive oil or butter over medium heat. Add onions, celery, and carrots, cooking for 5–6 minutes until soft. Stir in minced garlic and sauté for an additional minute.
  4. In a mixing bowl, combine cream of chicken soup with whole milk, whisking until smooth. Gradually stir this mixture into the pot with sautéed vegetables along with chicken stock, ranch seasoning, garlic powder, and cream cheese.
  5. Gently fold in the shredded chicken and crispy bacon. Lower the heat and simmer for 5–7 minutes.
  6. Add broken angel hair pasta into the soup, cooking for 6–8 minutes or until tender. Mix in shredded cheddar cheese until melted.
  7. Ladle portions of your warm Crack Chicken Soup into bowls. Garnish with extra bacon bits or fresh herbs if desired.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 33gFat: 24gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 6gCholesterol: 110mgSodium: 800mgPotassium: 650mgFiber: 2gSugar: 3gVitamin A: 600IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Make sure your cream cheese is at room temperature for smoother blending. Taste as you go, especially when adding ranch seasoning.

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