This Crack Chicken Soup brings comfort food to a whole other level, with creamy textures, smoky bacon, and flavorful chicken for a hearty, satisfying meal you will be addicted to. Loaded with shredded cheddar cheese, Ranch seasoning and a mix of fresh vegetables, it’s a perfect way to warm you up on a cold day.

Hearty enough to be a meal on its own (it also includes angel hair pasta) or a perfect accompaniment to crusty bread or a fresh salad. Whether you serve it up for a family dinner or a night in, every spoonful packs the creamy, cheesy goodness you will want to eat over and over!

Why You’ll Love This Recipe

Crack Chicken Soup is ultimate comfort food — creamy, cheesy, and full of flavor! Every bite of flaky chicken, crunchy bacon, and ranchy goodness will leave you begging for more. And it’s easily adaptable, and quick to put together — the whole thing gets done in under an hour — and it’s great for busy weeknights or lazy weekends. Serve it alongside crusty bread or crackers, and you’ll have a dinner that’ll leave everyone wanting seconds (and thirds!).

Key Ingredients

Shredded Chicken Breast: Adds lean protein to the mix, and the tender meat stands up to the creamy soup base.

Cream of Chicken Soup: Makes the broth creamy and adds herby chicken flavor.

Chicken Stock: The base of the soup, keeps it light and flavorful. Choose low-sodium options to help with salt levels.

Whole Milk : Adds creaminess, balancing the broth and cream cheese flavors.

Cream Cheese: Adds to the creaminess while keeping it indulgent.

Diced Carrots and Celery: These common soup vegetables add color and texture, plus some sweetness.

Onion: Provides an aromatic base, intensifying the overall flavor profile.

Bacon: Adds smoky, salty goodness to the soup when cooked until crispy.

Ranch Seasoning Mix: The zhuzh that brings the flavors together with its tangy, herby punch.

Garlic and Garlic Powder: A double dose of garlic guarantees that this soup is rife with savory depth.

Shredded Cheddar Cheese: Melts right in to the broth for a rich, cheesy texture.

Angel Hair Pasta: Added a light and delicate noodle element that absorbs the creamy soup.

Full Ingredients List with Measurements and Instructions in the Recipe Card Below

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Instructions

Prep the Ingredients

Cook the Bacon: Preheat oven at 350°F (175°C) Line a baking sheet with parchment paper and place the bacon slices evenly on it and place it in the oven until crispy (12–15 minutes). When cool, chop into tiny pieces.

Cook the Chicken: If starting with raw chicken, put the chicken breasts on a greased baking sheet, season them lightly with salt and pepper and bake for 20–25 minutes until cooked through. Use two forks or a stand mixer to shred the chicken easily.

Sauté the Vegetables

In a large stockpot, heat olive oil or butter over medium heat. Stir in the chopped onion, celery and carrots. Sauté for 5–6 minutes, stirring occasionally, until soft and fragrant. Add the minced garlic and cook for another minute.

Prepare the Soup Base

Using a separate mixing bowl, whisk together the condensed cream of chicken soup and whole milk until combined and free of lumps.

Combine and Build the Soup

Add in the soup and milk mixture into the stock pot with the sautéed vegetables and stir to combine.

Pour in the chicken stock, Ranch seasoning mix, garlic powder, and minced garlic. Mix thoroughly.

Gently stir in all the cream cheese until it melts into the soup completely.

Add the Chicken and Bacon

Once the soup base is smooth and simmering, add in the shredded chicken and crispy bacon bits. Lower the heat and simmer 5–7 minutes to meld flavors.

Finish with Pasta and Cheese

Snap the angel hair pasta into shorter lengths and add to the soup. Stir occasionally to avoid sticking, cooking until tender (6–eight minutes).

Stir in the shredded cheddar cheese and continue stirring until melted and creamy.

Serve and Enjoy

Spoon the hot, cheesy soup into bowls and serve right away. Top with additional bacon bits or fresh herbs, if desired. Serve with a piece of crusty bread, or a crisp green salad, for an entire feast.

Serving Suggestions

This Crack Chicken Soup is delicious and filling on its own, but the right sides will take the meal to an even higher level. Consider these options:

Crusty Bread: A great option for soaking up the creamy broth. A baguette or sourdough loaf, warm is ideally suited.

Side Salad: Nothing sounds quite as boring to me as a fresh green salad, but just that is exactly what you need for balance to the richness of the soup; fresh, crisp, a little peppery, and a tangy vinaigrette.

Garlic Bread: Go all in. Indulge with cheesy garlic bread.

Crackers or breadsticks: A basic open for dipping.

Storage Tips

Refrigerating Leftovers

Let the soup cool completely, then pour it into an airtight container.

Refrigerate for 3–4 days.

Leave frozen, defrost in the fridge, or reheat on the stovetop over medium heat, stirring occasionally until it returns to its creamy consistency.

Freezing for Later

The soup (minus the pasta) freezes well in airtight containers or freezer bags for up to 3 months.

To serve, defrost in the fridge overnight, reheat and cook the pasta fresh to add to the soup.

Variations

Low-Carb Alternative: Make it keto by subbing out the angel hair pasta for zig zoodles, or cauliflower rice.

Spicy Twist: For some heat, add a pinch of cayenne pepper or diced jalapeños.

Vegetable Boost: Add in spinach, kale, or peas for a dose of nutrients and color.

Dairy-Free: Substitute coconut milk or almond milk, plus dairy-free cream cheese and cheese to keep the dish dairy-free.

Swap turkey: Use leftover shredded turkey for post-holiday magic instead of chicken.

Conclusion

Crack Chicken Soup — the ultimate comfort food: creamy, cheesy, and full of all those best flavours. The tender chicken, smoky bacon and herby ranch undertones in this soup fulfill on every level. Whether you serve it for dinner, make it meal prep for the week, or freeze for later, it’s a dish you will be happy to go back to again and again. Enjoy every comforting bite!