Description
A simple and incredibly flavorful creamy crack chicken soup recipe. Perfect for weeknight dinners, this comforting soup is packed with shredded chicken, cream cheese, bacon, and cheddar.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, chopped
- 2 carrots, peeled and chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth (low sodium)
- 2 cups cooked chicken, shredded
- 6 ounces cream cheese, softened and cubed
- 1 teaspoon dried ranch seasoning
- ½ teaspoon dried thyme
- ¼ teaspoon black pepper, or to taste
- Salt, to taste
- Optional: ½ cup shredded cheddar cheese
- Optional: 4-6 slices cooked bacon, crumbled
- Optional: Fresh parsley, chopped
Instructions
- 1. Heat olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook until softened, 7-10 minutes.
- 2. Stir in minced garlic and cook until fragrant, about 30-60 seconds. Add ranch seasoning, thyme, and pepper.
- 3. Pour in chicken broth, scraping up browned bits. Bring to a simmer.
- 4. Reduce heat to low. Add cream cheese cubes and stir until melted and smooth.
- 5. Stir in shredded chicken. Simmer gently for 5-10 minutes.
- 6. Taste and adjust seasoning with salt and pepper.
- 7. Serve hot, garnished with optional cheddar cheese, bacon, and parsley.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Freeze for up to 2-3 months. Reheat gently on the stovetop or in the microwave.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: Approx. 400-500
- Sugar: Approx. 4-6g
- Sodium: Approx. 700-900mg (varies greatly with broth)
- Fat: Approx. 25-35g
- Carbohydrates: Approx. 8-12g
- Fiber: Approx. 2-3g
- Protein: Approx. 30-35g