Flavorful, cheesy, and addictive, Crack Chicken Soup is the ultimate comfort meal. Shredded chicken is served in a creamy broth with ingredients like spinach, celery, and onion. What really sends it over the top is the hint of ranch!
Heat a large Dutch oven over medium high heat. Add the diced bacon and cook until crisp. Set aside on a paper towel-lined plate.
4 slices bacon
Add the butter to the pot. Once melted, add the onion and celery. Cook for 5-7 minutes, until softened. Add the garlic and cook for another 30 seconds.
Stir in the chicken broth, ranch seasoning, and pepper. Bring to a simmer, add the chicken, and cook until warmed through, about 5 minutes.
6 cups low-sodium chicken broth, 2 tablespoons ranch seasoning mix, ½ teaspoon ground black pepper, 4 cups cooked shredded chicken
Stir in the cream cheese and cheddar cheese until melted and smooth.
8 ounces cream cheese, 1 cup shredded cheddar cheese
Add the spinach and cook for 2-3 minutes, until wilted.
3 cups chopped baby spinach
Stir in the cream and cook until warm. Serve and top each bowl with the cooked bacon, shredded cheese, and fresh parsley.
⅓ cup heavy cream, fresh parsley
Video
Notes
Chicken: Instead of using pre-cooked chicken, stir in 4 cups of diced raw chicken breast in step 3. Simmer until cooked through and continue with the recipe.
Ranch: Instead of using ranch seasoning mix, make your own! Combine ½ teaspoon garlic powder, ½ teaspoon onion powder, ½ teaspoon dried dill, ½ teaspoon dried chives, and ½-1 teaspoon salt together. Add to the recipe in step 3.
Storage: Store crack chicken soup in an airtight container in the refrigerator for 3 days.