Crack Chicken Soup (Print Version)
Creamy crack chicken soup with bacon, ranch, cheddar, tender chicken, and spinach in a rich one-pot broth.
# Ingredients:
For the soup base
01 -
6 slices bacon, chopped
02 -
1 tablespoon unsalted butter, if needed
03 -
1 medium yellow onion, diced
04 -
2 celery ribs, diced
05 -
2 medium carrots, peeled and diced
06 -
3 garlic cloves, minced
07 -
6 cups (1.4 L) low-sodium chicken broth
08 -
2 tablespoons ranch seasoning mix
09 -
1/2 teaspoon black pepper
For the creamy finish
10 -
3 cups (about 420 g) cooked shredded chicken
11 -
8 oz (225 g) full-fat cream cheese, softened and cubed
12 -
1 1/4 cups (140 g) freshly shredded sharp cheddar cheese, plus more for serving
13 -
1/2 cup (120 g) sour cream, room temperature
14 -
3 cups (90 g) baby spinach, roughly chopped
15 -
2 scallions, thinly sliced
16 -
Salt, only if needed
# Instructions:
01 -
Set a Dutch oven over medium heat. Cook the chopped bacon until crisp, 6-8 minutes. Transfer it to a paper towel-lined plate and leave about 1 tablespoon of drippings in the pot.
02 -
Add the onion, celery, and carrots to the pot. Cook for 5-6 minutes, stirring often, until the onion softens. Add butter only if the pot looks dry. Stir in the garlic for 30 seconds.
03 -
Pour in the chicken broth. Stir in the ranch seasoning and black pepper. Bring to a gentle simmer and cook for 8-10 minutes, until the carrots are tender.
04 -
Add the shredded chicken and simmer for 3-4 minutes, just until hot. Reduce the heat to low before adding any dairy.
05 -
Whisk in the cream cheese cubes until mostly smooth. Add the cheddar in small handfuls, stirring after each addition until melted.
06 -
Stir a ladle of hot soup into the sour cream, then stir that mixture back into the pot. Add the spinach and half the bacon. Cook on low for 2-3 minutes, until the spinach wilts. Taste before adding salt.
07 -
Ladle into bowls and top with the remaining bacon, sliced scallions, black pepper, and extra cheddar if you like.
# Notes:
01 -
Use freshly shredded cheddar for the smoothest broth.
02 -
For a gluten-free version, choose certified gluten-free broth and ranch seasoning.
03 -
Chill leftovers within 2 hours and store for 3-4 days.