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Classic Crack Chicken Soup

A comforting and creamy soup with shredded chicken, bacon, and cheddar cheese that's quick to make and perfect for chilly nights.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 2 cups cooked shredded chicken breast or thighs
  • 8 oz cream cheese (softened)
  • 4 cups chicken broth
  • 1 cup milk or half-and-half
  • 1 cup shredded cheddar cheese
  • 4 slices turkey bacon (cooked and crumbled)
  • 1 packet ranch seasoning mix
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp black pepper
  • Salt (to taste)
  • 2 tbsp green onions (sliced, for garnish)

Method
 

Cooking
  1. Set a large pot over medium heat and add the chicken broth, cream cheese, ranch seasoning, garlic powder, onion powder, and black pepper. Stir often as the cream cheese melts into the broth, creating a creamy base.
  2. Once smooth, stir in the cooked shredded chicken and let it simmer gently to fuse all those fabulous flavors.
  3. Pour in the milk or half-and-half, and stir in the shredded cheddar cheese, keeping the heat low.
  4. Add the crumbled turkey bacon and taste for salt.
  5. Serve hot with sliced green onions on top.

Notes

This soup keeps well in the fridge for about 3-4 days. Store in an airtight container. For freezing, it should hold up for about 3 months.