Crack Chicken Soup Recipe

Introduction

Crack Chicken Soup is a rich and comforting dish packed with tender chicken, crispy bacon, and creamy flavors. This hearty soup combines a blend of cheese, ranch seasoning, and fresh vegetables to create a satisfying meal perfect for any day of the year.

Ingredients

• 3 cups cooked shredded chicken breast
• 10.5 oz condensed cream of chicken soup (1 can)
• 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, chopped
• 10 strips bacon, cooked and diced
• 2 tbsp Ranch seasoning mix
• 3 cloves garlic, minced
• 1/2 tsp garlic powder
• 2 cups shredded cheddar cheese
• 8 oz angel hair pasta, broken into smaller lengths

Instructions

1. Step 1: Cook the bacon in the oven at 350°F (175°C) for 12–15 minutes until crispy. Cook and shred the chicken if not already prepared. Set both aside.
2. Step 2: Heat olive oil or butter in a stockpot over medium heat. Sauté the onion, celery, and carrots for 5–6 minutes until softened. Add the minced garlic and cook for 1 more minute.
3. Step 3: In a bowl, whisk together the condensed cream of chicken soup and whole milk until smooth. Add this mixture to the stockpot along with the chicken stock, Ranch seasoning, garlic powder, and cream cheese. Stir until the cream cheese melts completely.
4. Step 4: Add the shredded chicken and diced bacon to the simmering soup. Reduce the heat and let it cook gently for 5–7 minutes to meld the flavors.
5. Step 5: Stir in the broken angel hair pasta, cooking for 6–8 minutes while stirring frequently to prevent sticking, until the pasta is tender.
6. Step 6: Mix in the shredded cheddar cheese until melted and creamy. Serve the soup hot, garnished with extra bacon bits or fresh herbs if desired.

Tips & Variations

• Use rotisserie chicken for a quick shortcut without cooking chicken yourself.
• Swap angel hair pasta for small shells or elbow macaroni if preferred.
• Add a pinch of red pepper flakes for a subtle spicy kick.
• For a lighter version, substitute cream cheese with Greek yogurt added at the end off heat.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over low heat, stirring occasionally. Avoid overcooking the pasta when reheating to prevent it from becoming too soft.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, you can prepare the soup a day in advance. Store it in the refrigerator and reheat gently before serving. Add fresh cheese or garnish after reheating for best results.

Can I freeze Crack Chicken Soup?

Freezing is possible, but the pasta may become mushy upon thawing. To avoid this, freeze the soup without the pasta and add cooked or freshly cooked pasta when reheating.

Crack Chicken Soup Recipe

Print Recipe

★★★★★

4.8 from 97 reviews

Hearty and creamy Crack Chicken Soup combines tender shredded chicken, crispy bacon, cream cheese, and cheddar for a comforting and flavorful meal perfect for any day.

• Author: Natalie
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Meat and Dairy

• 3 cups cooked shredded chicken breast
• 10.5 oz condensed cream of chicken soup (1 can)
• 1 cup whole milk
• 8 oz cream cheese
• 2 cups shredded cheddar cheese
• 10 strips bacon (cooked and diced)

Vegetables

• 1/2 cup diced carrots
• 1/2 cup diced celery
• 1 small onion (chopped)
• 3 cloves garlic (minced)

Pantry

• 6 cups low sodium chicken stock
• 2 tbsp Ranch seasoning mix
• 1/2 tsp garlic powder
• 8 oz angel hair pasta (broken into smaller lengths)

Instructions

1. Prep the Ingredients: Gather all ingredients. Cook and shred chicken breast if not already done. Cook bacon strips until crispy and dice them. Chop onion, carrots, celery, and mince garlic.
2. Cook Bacon: Preheat oven to 350°F (175°C) and bake bacon strips for 12–15 minutes until crispy. Once cooled, dice and set aside.
3. Sauté the Vegetables: Heat olive oil or butter in a stockpot over medium heat. Add chopped onion, celery, and carrots. Sauté for 5–6 minutes until the vegetables soften. Add minced garlic and cook for an additional 1 minute to release aroma.
4. Prepare the Soup Base: In a bowl, whisk condensed cream of chicken soup with whole milk until smooth. Pour this mixture into the stockpot, then add chicken stock, Ranch seasoning mix, garlic powder, and cream cheese. Stir continuously until the cream cheese melts completely, creating a creamy base.
5. Incorporate Chicken and Bacon: Add the shredded chicken and diced crispy bacon to the simmering soup. Reduce the heat to low and let the soup gently simmer for 5–7 minutes, allowing flavors to meld together.
6. Finish with Pasta and Cheese: Stir in the angel hair pasta, cooking for 6–8 minutes while stirring occasionally to prevent the pasta from sticking to the bottom. Once the pasta is tender, mix in shredded cheddar cheese until it melts and the soup becomes creamy and cheesy.
7. Serve and Enjoy: Ladle the hot soup into bowls and garnish with extra bacon bits or fresh herbs if desired. Serve immediately with crusty bread or a green salad for a complete meal.

Notes

• You can substitute cream cheese with Neufchâtel cheese for a lower fat option.
• Add fresh herbs like parsley or chives to enhance flavor and presentation.
• For a thicker soup, reduce the chicken stock slightly or add extra cream cheese.
• Use gluten-free pasta if you need a gluten-free version.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: Crack Chicken Soup, creamy chicken soup, bacon chicken soup, shredded chicken soup, comforting soup