Creamy Crack Chicken Soup Recipe
Warm up your soul with this irresistibly creamy Crack Chicken Soup, a true epitome of comfort food with a cheesy twist! Infused with the rich flavors of bacon, chicken, and cheese, and a hint of ranch, this soup is not only a delight during the cold winter months but is also low carb and Keto-friendly, making it a guilt-free pleasure any time of the year.
Given its popularity in various forms—from baked breasts to Instant Pot creations—it’s no surprise that this soup version of Crack Chicken has become a favorite. Ready in less than 30 minutes, this soup is perfect for a quick yet satisfying meal, ensuring that every spoonful is savored.
Preparation Time: 30 minutes
Servings: 6
Ingredients:
- 3 cups shredded chicken
- 10.5 oz. can of condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 8 oz. cream cheese
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, diced
- 10 slices bacon, cooked and diced
- 2 tablespoons Ranch seasoning mix
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 8 oz. angel hair pasta
Instructions:
- Preheat your oven to 350°F (175°C).
- Lay bacon on a lined baking sheet and bake until crisp. Let cool, then chop into bite-sized pieces.
- Place chicken breasts on a greased cookie sheet, season with salt and pepper, and bake for 20 minutes. Once done, shred the chicken using two forks.
- In a large stockpot over medium heat, heat a tablespoon of oil or butter. Sauté the onion, celery, and carrots for about 5 minutes or until tender.
- In a mixing bowl, whisk together the condensed chicken soup and milk until smooth. Pour this mixture into the stockpot and add the chicken stock. Stir well.
- Mix in the Ranch seasoning, minced garlic, and garlic powder.
- Drop in the cream cheese, stirring continuously until it melts and the mixture comes to a boil.
- Add the shredded chicken and cooked bacon to the pot, reduce the heat to medium-low, and let it simmer for 20 minutes.
- Break the angel hair pasta into halves or quarters, add it to the soup along with the cheddar cheese, and cook on low until the pasta is tender and the cheese is melted, about 5-7 minutes.