Crack Chicken Soup, a creamy and decadent dish, is ideal for chilly days or when you’re looking for something deeply satisfying. This soup, which combines the rich flavors of chicken, cream cheese, and bacon with a ranch twist, is sure to be a hit at any meal.
The Story
The name “Crack Chicken” comes from its addictive flavor profile, a culinary term for dishes that are irresistibly delicious. This soup version transforms the beloved flavors of the original Crack Chicken into a warm, hearty soup that’s both comforting and delectable.
Why You Should Make It
Anyone who enjoys a creamy, flavorful soup should try this recipe. It’s a great way to use up leftover chicken, and it’s simple enough for weeknight dinners while also being elegant enough for weekend gatherings. Furthermore, the combination of chicken, vegetables, cheese, and bacon creates a flavor symphony in every spoonful.
How to Serve
Serve this soup hot, topped with extra cheese, bacon bits, and fresh herbs if desired. It goes well with crusty bread and a light green salad.
How to Store
Leftovers can be refrigerated in an airtight container for up to 3 days. Reheat the soup on the stove or in the microwave, adding a splash of milk or stock if it has thickened too much.
Tips
- Fry the bacon until crispy for the best texture.
- Let the cream cheese soften at room temperature before adding it to the soup for a smoother consistency.
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Preparation Time
- Preparation Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
Ingredients
- 3 cups shredded chicken
- 10.5 oz. condensed chicken soup
- 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, diced
- 10 slices bacon, cooked and diced
- 2 tablespoons Ranch seasoning mix
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese
- 8 oz. angel hair pasta
Directions
- In a large pot, combine the chicken stock, condensed chicken soup, milk, cream cheese, carrots, celery, onion, garlic, and garlic powder. Cook over medium heat until the vegetables are tender.
- Add the shredded chicken, cooked bacon, and Ranch seasoning. Stir until well combined and heated through.
- In a separate pot, cook the angel hair pasta according to package instructions, then drain and add to the soup.
- Just before serving, stir in the shredded cheddar cheese until melted and smooth.
- Serve hot, garnished with extra bacon and cheese if desired.
Cook Notes
- The soup can be thickened by reducing the stock or adding more cream cheese.
- Adjust the amount of Ranch seasoning to suit your taste preferences.
Variations
- Spicy Version: Add diced jalapeños or a pinch of cayenne pepper for a spicy kick.
- Vegetable-Loaded: Include additional vegetables like spinach or bell peppers.
Keto Version
Substitute the angel hair pasta with zucchini noodles and omit the carrots to make it keto-friendly.
Low-Carb Version
Use low-carb pasta and reduce the amount of carrots and onions.
Nutritional Information (Approximate)
Per serving (values may vary based on ingredient brands and portion sizes):
- Calories: 450-500
- Carbohydrates: 20-25g (Note: Lower for Keto and Low-Carb versions)
- Protein: 25-30g
- Fat: 30-35g
- Fiber: 1-2g
- Sugar: 3-4g
For precise nutritional information, it’s recommended to calculate based on the specific brands and quantities of ingredients you use.
