Crack Chicken Soup
Crack Chicken Soup is a hearty, creamy dish loaded with shredded chicken, crispy bacon, ranch seasoning, and cheese. This comforting one-pot meal is perfect for cozy dinners or gatherings, offering rich and savory flavors in every spoonful.
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
- Cook bacon in the oven at 350°F (175°C) until crispy (12–15 minutes). Cook and shred chicken, if needed. Set aside both ingredients.
- Heat olive oil or butter in a stockpot over medium heat. Sauté onion, celery, and carrots for 5–6 minutes until softened. Add minced garlic and cook for 1 additional minute.
- In a bowl, whisk condensed cream of chicken soup with whole milk until smooth. Add to the stockpot along with chicken stock, Ranch seasoning, garlic powder, and cream cheese. Stir until cream cheese is melted.
- Add shredded chicken and diced bacon to the simmering soup. Reduce heat and let the flavors meld for 5–7 minutes.
- Add angel hair pasta, stirring frequently to prevent sticking, and cook for 6–8 minutes until tender. Stir in shredded cheddar cheese until melted and creamy.
- Ladle hot soup into bowls and serve immediately. Garnish with extra bacon bits or fresh herbs, if desired. Pair with crusty bread or a green salad.
Notes
For a gluten-free version, substitute pasta with gluten-free noodles or omit entirely. Leftovers can be refrigerated in an airtight container for up to 3 days.
Nutrition
Calories: 450kcal
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