Cheesy Crack Chicken Soup – You know those days when you need something cheesy and comforting, but fast? This Cheesy Crack Chicken Soup is the answer! It’s packed with shredded chicken, crispy bacon, and loaded with cheesy goodness. And the best part? You can have it ready in just 30 minutes. Perfect for a cozy family dinner when you want something delicious, but don’t want to spend all night in the kitchen.
The first time I assembled this soup, it was one of those nights. You know, when you just want something hearty and satisfying but straightforward. I had leftover chicken, some bacon, and a whole lot of cheese in the fridge, so I figured, why not throw it all into a soup? Well, it turned out to be one of those “happy accident” meals! My husband was quiet (which means he was too busy eating), and my little one couldn’t stop talking about how “cheesy” it was. Now, every time I make it, it brings back that feeling of “wow, I actually pulled that off!” It’s one of those plates that’s so pleasing, it makes you feel like a kitchen rockstar, even on an active weeknight.
What makes this Cheesy Crack Chicken Soup truly special?
This soup is like a hug in a bowl. It’s creamy, cheesy, and loaded with flavor thanks to the crispy bacon, tender chicken, and that hit of ranch seasoning. And don’t forget the cheddar—because what’s a crack chicken soup without lots of cheese, right? But here’s the kicker: it’s packed with veggies too. Carrots, celery, and spinach sneak their way into every bite, so you get a little balance with all that cheesy goodness. Plus, it’s super quick to make, which is always a win when you’re juggling a busy schedule. Who wouldn’t love a soup that’s this easy, this comforting, and this delicious?
What You Need To Make This Cheesy Crack Chicken Soup Recipe?
Bacon: Who doesn’t love bacon? It’s the crispy, salty goodness that gives this soup so much flavor. Plus, you get those yummy bacon bits at the bottom of the pot after cooking it, which just makes everything else taste better. Trust me, don’t skip this step—it’s worth it!
Shredded Chicken: Got leftover chicken? Perfect! This soup is a great way to use it up. No leftovers? No problem—just grab a rotisserie chicken and shred it up. It’s a total timesaver, and you’ll get that super tender chicken that blends right into the soup.
Sour Cream & Cream Cheese: These two are what make this soup crazy creamy. The cream cheese melts right into the broth, making it velvety smooth, and the sour cream adds that little tang that keeps things interesting. Just make sure the cream cheese is soft before tossing it in so it melts evenly. No one likes clumps!
Ranch Dressing Mix: This little packet is a game-changer! It’s got all the seasonings you need in one hit—herbs, spices, the works. It adds that “crack” flavor everyone loves, and you don’t even have to think about it. Just toss it in and boom, flavor explosion!
Cheddar Cheese: Let’s be real—cheese makes everything better, right? The cheddar melts into the soup, making it super rich and cheesy. And if you add a little extra on top when you serve it? Even better. More cheese, more happiness!
Spinach: Spinach sneaks in some greens without overpowering the soup. It wilts down so fast you barely even notice it, but hey, it adds a little something healthy to balance out all the cheese and bacon. Plus, it makes you feel like you’re being just a little bit virtuous!
Steps To Make Cheesy Crack Chicken Soup:
Cook the bacon: Start by heating a big pot over medium-high heat. Toss in your diced bacon and cook it until it’s nice and crispy. Once it’s done, scoop it out with a slotted spoon and set it aside—you’ll want to add it back later. But don’t toss that bacon grease! We’re using it.
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Sauté the veggies: In the same pot (with all that bacon goodness still in there), add the butter, then throw in the diced onion, celery, and carrots. Let them cook for about 5 minutes, stirring occasionally, until they’re nice and soft. Then, toss in the garlic and cook for another minute—just until it smells amazing.
Add the good stuff: Pour in the chicken broth and stir in the ranch dressing packet, black pepper, parsley, and shredded chicken. Then add the sour cream and cubed cream cheese. Stir constantly as the cream cheese melts into the broth, making everything nice and creamy.
Cheese time!: Now, toss in your shredded cheddar cheese and spinach. Let the soup cook for a few more minutes, just until the spinach wilts and the cheese melts into the soup. Keep stirring so everything blends together perfectly.
Finish and serve: Finally, give the soup a taste and add a little salt and pepper if you think it needs it. Ladle the soup into bowls, sprinkle with some extra cheddar and green onions, and dig in. Trust me, this one’s going to be a crowd-pleaser!
Tip:
When adding cream cheese to the soup, make sure it’s softened and cubed before tossing it in. Why? Because if the cream cheese is too cold, it won’t melt evenly, and you could end up with lumps instead of that silky, creamy texture we’re going for. I like to take the cream cheese out of the fridge when I’m prepping everything else, so by the time it’s ready to go in, it’s softened perfectly. Another trick? Stir constantly as it melts—this helps it blend smoothly into the broth. And one more thing: if you’re making this ahead of time and reheating, just know that soups with dairy tend to thicken up as they sit, so add a splash of chicken broth when you reheat it to get that creamy consistency back.
Frequently Asked Questions:
Can I use another type of cheese instead of cheddar?
Absolutely! While cheddar is my go-to for that rich, sharp flavor, you can totally swap it for something like Monterey Jack, Colby, or even mozzarella if you’re in the mood for a more mellow taste. Want to make it even more indulgent? Try a mix of cheeses! Just keep in mind that using a softer cheese might make the soup a bit stringier when melted.
What’s the best way to store leftovers?
This soup is amazing for leftovers! Let it cool completely before storing it in an airtight container in the fridge. It’ll last for about 3-4 days. When you’re ready to reheat, warm it up gently on the stove over medium heat. If it’s thickened up a bit, just add a splash of chicken broth to loosen it up and bring back that creamy texture. Oh, and don’t forget to add a little extra cheese on top when you reheat—because, why not?
Can I make this soup in advance?
Yes, you can! It’s actually a great make-ahead meal. Just cook the soup as directed, let it cool, and store it in the fridge. When you’re ready to serve, reheat it on the stove and add a little extra broth if it’s thickened too much. The only thing I’d suggest is waiting to add the spinach and extra cheese until just before serving, so they stay fresh and don’t get soggy in the fridge.
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Cheesy Crack Chicken Soup
Ingredients
- 1 c bacon diced
- 2 tbsp unsalted butter
- 1 yellow onion diced
- 2 ribs celery diced
- 2 large carrots diced
- 2 cloves garlic minced
- 6 c chicken broth
- 1 packet dry ranch dressing
- 1 tsp black pepper
- 2 tsps parsley
- 4 c cooked shredded chicken
- 1 c sour cream
- 8 oz cream cheese cubed
- 2 c shredded cheddar cheese plus extra for garnish
- 2 c baby spinach
- Chopped green onion for garnish
Instructions
- First, grab a big pot and heat it up over medium-high. Let it get nice and hot before you get started! Toss in the diced bacon and cook it until it’s nice and crispy. Once it’s done, scoop the bacon out and set it aside for later—but keep all that bacon grease in the pot!
- Now, add the butter to the pot, along with the diced onion, celery, and carrots. Sauté everything for about 5 minutes, just until the veggies soften up a bit. Then, throw in the minced garlic and cook for another minute until it smells amazing.
- Next, pour in the chicken broth and stir in the ranch seasoning, black pepper, parsley, shredded chicken, sour cream, and cream cheese. Don’t forget to add the cooked bacon back in too! Stir constantly to make sure the cream cheese melts smoothly into the soup.
- After that, mix in the shredded cheddar cheese and spinach. Let the soup cook for a few more minutes until the spinach wilts and the cheese is fully melted.
- Ladle the soup into bowls and top it off with some extra cheddar and a sprinkle of chopped green onions. Taste and adjust with salt and pepper if needed. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
