Description
A rich, creamy, and comforting Crack Chicken Soup loaded with shredded chicken, cheddar cheese, crispy bacon, and fresh spinach. Perfect for busy nights when you need a quick, cozy, and incredibly flavorful dinner the whole family will love.
Ingredients
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4 slices bacon, diced
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1 tablespoon unsalted butter (⅛ stick)
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1 yellow onion, diced
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2 ribs celery, diced
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2 cloves garlic, minced
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6 cups low-sodium chicken broth
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2 tablespoons ranch seasoning mix
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½ teaspoon ground black pepper
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4 cups cooked shredded chicken
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8 ounces cream cheese, cubed
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1 cup freshly shredded cheddar cheese (plus extra for garnish)
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3 cups chopped baby spinach
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⅓ cup heavy cream, room temperature
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Fresh parsley, optional for garnish
Instructions
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Heat a large Dutch oven over medium-high heat. Add diced bacon and cook until crispy. Transfer to a paper towel-lined plate.
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Add butter to the pot. Once melted, add onion and celery and cook 5–7 minutes until softened. Stir in garlic and cook 30 seconds.
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Pour in chicken broth, ranch seasoning, and pepper. Bring to a simmer.
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Add shredded chicken and cook 5 minutes until warmed through.
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Stir in the cream cheese and cheddar until melted and smooth.
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Add the spinach and cook 2–3 minutes, just until wilted.
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Stir in the heavy cream and warm gently.
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Serve hot topped with crispy bacon, extra cheddar, and parsley.
Notes
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Rotisserie chicken works perfectly for this recipe.
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Use freshly shredded cheddar for the smoothest melt.
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If the soup is too thick, add a splash of broth.
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For heat, add red pepper flakes or diced jalapeños.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 980 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 32 g
- Cholesterol: 145 mg