Crack Chicken Soup – Immerse yourself in the embrace of our delicious Crack Chicken Soup. This traditional American dish is packed with ingredients, like crispy bacon, creamy cheddar cheese, and smooth cream cheese making it a perfect choice for chilly nights.
The first time I prepared this Crack Chicken Soup it happened to be on a cold evening when I was craving something warm and fulfilling. To my surprise the combination of these ingredients created such a flavor that I immediately understood why it’s called “Crack” Chicken Soup. My husband, who usually critiques my experiments couldn’t resist taking another sip after trying it. And don’t even get me started on my child. They absolutely loved it. Insisted on having leftovers packed for lunch the day!
What makes this Crack Chicken Soup truly delightful?
Not only is this Crack Chicken Soup a delight that can be ready, from start to finish in just 30 minutes but it also allows for personalization based on your taste preferences. Whether you’re a fan of spinach or prefer kale. However, the real magic lies in the blend of cheeses and tender chicken guaranteeing each spoonful to be a taste experience that will charm everyone at the table.
What You Need To Make This Crack Chicken Soup Recipe?
Bacon: For a meatier texture, in your soup go for thick-cut bacon. If you’re inclined towards a smokier taste smoked bacon is a choice.
Unsalted Butter: Opting for unsalted butter gives you control over the dish’s saltiness. If all you have is salted butter adjust the added salt. Seasoning accordingly.
Yellow Onion: To add a mild sweet flavor use yellow onions. If you prefer an intense onion taste consider using white onions instead.
Celery: When selecting celery make sure it’s crisp with a bright green color. This not only enhances the flavor. Also improves the overall texture of the soup.
Garlic: Fresh garlic cloves offer the best flavor. If you’re short on time garlic powder or store-bought minced garlic can serve as adequate substitutes.
Low-Sodium Chicken Broth: Using low-sodium chicken broth helps regulate the soup’s saltiness. If regular chicken broth is used it might be wise to reduce added salt or other seasonings.
Ranch Seasoning Mix: While store-bought ranch seasoning mix offers convenience you can also create your version using dried herbs, like dill, parsley, onion powder, and garlic powder.
Black Pepper: Freshly ground pepper adds a stronger flavor compared to pre-ground pepper.
Cooked Shredded Chicken: Leftover, rotisserie chicken works great for this. If you’re cooking it fresh consider seasoning it with a pinch of salt, pepper, and garlic powder to enhance the taste.
Cream Cheese: Make sure it’s at room temperature before using. This helps it melt smoothly into the soup giving it a velvety consistency.
Cheddar Cheese: You can go for sharp cheddar based on your preference. For a creamier texture, I recommend grating cheese from a block instead of using pre-shredded options.
Baby Kale: Both are packed with nutrients. Remember to wash them before adding to the soup. If you opt for kale I suggest removing the tough stems.
Want To Save This Recipe?
Heavy Cream: This adds richness and creaminess to the soup. If you want a lighter version you can use half and half. Keep in mind that the soup might be slightly less creamy in that case.
Parsley: It’s optional. Adds a pop of color and freshness. Fresh parsley is ideal for garnishing. If you don’t have any, on hand dried parsley can be sprinkled on top instead.
Steps To Make Crack Chicken Soup:
Step 1: Begin by heating a spacious Dutch oven on medium-high. Sizzle that diced bacon until it’s gorgeously crisp. Then, let it rest on a plate lined with paper towels.
Step 2: In the same pot, let the butter melt into a golden pool. Toss in your onion and celery, and let them dance around until they’re soft, roughly 5-7 minutes. Oh, and that garlic? Just a quick 30-second stir and let its aroma fill the air.
Step 3: Pour in that chicken broth, sprinkle in the ranch seasoning and black pepper, and bring this medley to a gentle simmer. Slide in the chicken and let it soak up those flavors for about 5 minutes.
Step 4: Here’s where it gets creamy: Gently stir in the cream cheese and cheddar, watching them meld into a velvety mix.
Step 5: Time for greens! Introduce the spinach and give it a couple of minutes until it wilts in delight.
Step 6: Finally, stir in the heavy cream. Once warm, ladle out servings, garnishing each with crispy bacon, a sprinkle of cheese, and a touch of fresh parsley.
Tip:
For a scrumptious taste, you might want to try sautéing the shredded chicken in the bacon fat after vacating the crispy bacon. This lets the chicken sponge the flavor of the bacon adding depth, to the soup’s overall flavor.
Frequently Asked Questions:
Can I substitute the spinach for another green?
Of course! Kale is an alternative. Feel free to use whichever greens you prefer.
Can I make this vegetarian?
Absolutely! Just skip the chicken and bacon. Use vegetable broth instead. You may also want to consider adding some vegetables like mushrooms.
How long can I store the leftover soup?
If you store it in an airtight container and refrigerate it the soup should last, around 3 to 4 days. Just make sure it has fully cooled down before putting it in the fridge.
<Remember it later>
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!
Crack Chicken Soup
Ingredients
- 4 slices of bacon diced
- 1 tbsp. unsalted butter
- 1 diced yellow onion
- 2 diced celery ribs
- 2 minced garlic cloves
- 6 cups of low-sodium chicken broth
- 2 tbsps. of ranch seasoning mix
- ½ tsp of ground black pepper
- 4 c of cooked shredded chicken
- 8 oz. of cream cheese cut into squares
- 1 c of shredded cheddar cheese and some extra for garnish
- 3 c of chopped baby spinach or kale
- ⅓ c of heavy cream
- Fresh parsley optional for garnish
Instructions
- In a pot cook the bacon until it becomes crispy; then remove it from the pot. Set it aside.
- Using the same pot melt the butter. Sauté the onion and celery until they become soft. Add the garlic for a moment.
- Pour in the chicken broth. Add the ranch seasoning and pepper. Allow it to simmer gently.
- Add the chicken to the pot. Let it warm up for 5 minutes.
- Combine the cream and cheddar cheeses with a stirring motion until they become smooth.
- Gradually incorporate the spinach into the mixture stirring until it wilts slightly.
- Before serving stir in a touch of cream until warm. Serve with some bacon bits and parsley, as garnish. Enjoy your meal!
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!
