Creamy Crack Chicken Soup Recipe

Introduction

This Creamy Crack Chicken Soup is a comforting and flavorful dish perfect for chilly days. Packed with tender chicken, crispy beef bacon, and a rich blend of cheeses and spices, it’s sure to become a family favorite. Quick to prepare and wonderfully satisfying, it’s the ultimate cozy meal.

Ingredients

• 4 slices beef bacon, diced
• 1 tablespoon butter
• 1 white onion, diced
• 3 cloves garlic, minced
• 5 cups low-sodium chicken broth
• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried dill
• ½ teaspoon dried chives
• Salt and pepper to taste
• 4 cups cooked chicken, shredded
• 8 ounces cream cheese
• 1 cup cheddar cheese, grated
• 4 cups baby spinach

Instructions

1. Step 1: In a large pot or Dutch oven, render the diced beef bacon over medium heat until crispy. Remove bacon and set aside, leaving 1-2 tablespoons of bacon fat in the pot. Add butter and sauté the diced onion until softened. Add minced garlic and cook for 1 minute until fragrant.
2. Step 2: Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Add bay leaves, garlic powder, onion powder, dried dill, and dried chives. Stir well to combine.
3. Step 3: Bring the soup to a simmer, then reduce heat to low. Cover and cook for 15-20 minutes to allow the flavors to infuse. Season with salt and pepper to taste.
4. Step 4: Remove bay leaves. Add shredded chicken and heat through for about 5 minutes. Reduce heat to low, then add cream cheese cubes, stirring until melted and smooth. Stir in grated cheddar cheese until fully melted.
5. Step 5: Add baby spinach and stir until wilted, about 1-2 minutes. Taste and adjust seasoning as needed. Ladle the soup into bowls and garnish with the reserved crispy beef bacon bits.

Tips & Variations

• For a smoky twist, use smoked paprika instead of or alongside the garlic powder.
• Substitute baby kale for spinach if you prefer a heartier green.
• Use leftover rotisserie chicken to save time without sacrificing flavor.
• For a thinner soup, add extra chicken broth to reach your desired consistency.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent sticking. If the soup thickens too much when chilled, add a splash of broth or water to thin it out while reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup in a slow cooker?

Yes, you can. Cook the bacon, onions, and garlic separately, then combine all ingredients (except the cheeses and spinach) in the slow cooker and cook on low for 4-6 hours. Add the cream cheese, cheddar, and spinach during the last 15 minutes of cooking.

Is this soup gluten-free?

Yes, this recipe is naturally gluten-free as long as your chicken broth and seasonings don’t contain gluten additives. Always check labels if you have gluten sensitivities.

Creamy Crack Chicken Soup Recipe

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★★★★★

4.9 from 71 reviews

This Creamy Crack Chicken Soup is a rich and comforting dish loaded with tender shredded chicken, crispy beef bacon, vibrant baby spinach, and a luscious blend of cream cheese and cheddar. Infused with aromatic herbs and spices, this hearty soup is perfect for chilly days or when you crave a cozy, flavorful meal that’s easy to prepare on the stovetop.

• 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

• 4 slices beef bacon, diced
• 1 tablespoon butter
• 8 ounces cream cheese
• 1 cup cheddar cheese, grated
• 4 cups cooked chicken, shredded

Vegetables and Aromatics

• 1 white onion, diced
• 3 cloves garlic, minced
• 4 cups baby spinach

Liquids and Broth

• 5 cups low-sodium chicken broth

Herbs and Spices

• 3 bay leaves
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• ½ teaspoon dried dill
• ½ teaspoon dried chives
• Salt and pepper to taste

Instructions

1. Cook the bacon and sauté aromatics: In a large pot or Dutch oven over medium heat, render the diced beef bacon until crispy. Remove the bacon and set aside, leaving about 1-2 tablespoons of bacon fat in the pot. Add butter to the pot and sauté the diced onion until softened. Then add minced garlic and cook for 1 minute until fragrant.
2. Add broth and spices: Pour in the low-sodium chicken broth, scraping up any browned bits from the bottom of the pot. Add the bay leaves, garlic powder, onion powder, dried dill, and dried chives. Stir well to combine.
3. Simmer to infuse flavors: Bring the soup to a simmer, then reduce the heat to low. Cover the pot and cook for 15-20 minutes to allow the flavors to meld. Season with salt and pepper according to your taste.
4. Add chicken and cheeses: Remove and discard the bay leaves. Add the shredded cooked chicken to the pot and heat through for about 5 minutes. Turn heat to low and add cubed cream cheese, stirring continuously until the cheese is melted and the soup is smooth. Then stir in the grated cheddar cheese until fully melted.
5. Finish with spinach and bacon: Stir in the baby spinach and cook just until wilted, about 1-2 minutes. Taste and adjust seasoning if needed. Ladle the soup into bowls and garnish each serving with the reserved crispy beef bacon bits.

Notes

• Use cooked chicken for convenience; rotisserie chicken works well.
• Low-sodium chicken broth helps control the saltiness in the soup.
• Beef bacon adds a robust flavor but can be substituted with regular pork bacon if preferred.
• For a dairy-free version, consider using dairy-free cream cheese and cheese substitutes.
• Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.

Keywords: creamy chicken soup, crack chicken soup, beef bacon soup, cheesy chicken soup, hearty chicken soup, spinach chicken soup, easy chicken soup recipe