Description
This creamy crack chicken soup is a rich and comforting dish bursting with flavors of shredded chicken, cheddar cheese, bacon, and ranch seasoning. Perfect for chilly days, this hearty soup combines tender chicken, creamy cheeses, and savory spices into a luscious bowl of warmth that’s easy to prepare and sure to satisfy.
Ingredients
Scale
Soup Base
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon butter
- 1 tablespoon olive oil
Vegetables and Aromatics
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1/4 cup chopped green onions
Protein and Cheese
- 2 cups cooked chicken, shredded
- 1 cup shredded cheddar cheese
- 1/4 cup cream cheese
- 1/2 cup cooked bacon, crumbled
Spices and Seasonings
- 1 package ranch seasoning mix
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1/2 teaspoon black pepper
Instructions
- Heat Olive Oil: In a large pot, heat the olive oil over medium heat to prepare for sautéing the aromatics.
- Sauté Onion: Add the diced onion and cook for 3-4 minutes until softened and translucent, developing a sweet base flavor.
- Add Garlic: Stir in the minced garlic and cook for 1-2 minutes until fragrant, ensuring not to burn it.
- Simmer Broth: Pour in the chicken broth and bring the mixture to a gentle simmer over medium heat.
- Add Heavy Cream: Stir in the heavy cream and reheat the soup to a simmer to combine creaminess with the broth.
- Mix in Chicken: Add shredded cooked chicken to the pot, stirring well to distribute the protein evenly.
- Season Soup: Sprinkle in ranch seasoning mix, onion powder, garlic powder, dried thyme, paprika, and black pepper, stirring to fully incorporate.
- Simmer Flavors: Let the soup simmer for 5-10 minutes to allow the seasoning and flavors to meld together.
- Incorporate Butter: Stir in butter until completely melted, enriching the soup’s texture and flavor.
- Add Cheeses: Add shredded cheddar cheese and cream cheese, stirring until both cheeses melt and the soup becomes thick and creamy.
- Fold in Bacon: Mix in the crumbled cooked bacon evenly, adding a smoky and salty crunch.
- Taste and Adjust: Taste the soup and adjust seasoning as needed with additional salt, pepper, or ranch seasoning to suit preference.
- Add Green Onions: Stir in chopped green onions for freshness and a pop of color.
- Final Simmer: Let the soup simmer for another 5 minutes to meld all the flavors thoroughly.
- Cool Slightly: Remove the soup from heat and allow it to cool slightly before serving to improve texture and temperature.
- Serve Warm: Ladle the soup into bowls and serve warm, optionally garnished with extra green onions or shredded cheese.
Notes
- Use shredded rotisserie chicken for a time-saving shortcut.
- Adjust the cream cheese amount for thicker or thinner consistency according to preference.
- For a lower-fat option, substitute heavy cream with half-and-half or milk, but expect a less creamy texture.
- Leftover soup keeps well in the refrigerator for 3-4 days; reheat gently to avoid curdling the cream.
- Garnish with fresh parsley or additional bacon bits for extra garnish and flavor.
