Creamy Crack Chicken Soup
This creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! It's the perfect winter comfort food, prepared with bacon, chicken, cheese, spinach, and ranch seasoning.
Ingredients
- 4slices bacon (diced)
- 1 tablespoonbutter
- 1 smallyellow onion (diced)
- 3 clovesgarlic (minced)
- 4 cupslow sodium chicken broth
- ½ teaspoongarlic powder
- ½ teaspoononion powder
- ½ teaspoondried dill weed
- ½ teaspoondried chives
- salt and fresh ground pepper (to taste)
- 1bay leaf
- 4 cupscooked shredded chicken
- 8 ouncespackage cream cheese (softened)
- 1 cupshredded cheddar cheese
- 3 cupsbaby spinach
- ¼ cupheavy cream
- sliced green scallions (for garnish)
Directions
- 1
Cook the bacon. Cook diced bacon to a crisp in a Dutch Oven or soup pot. Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.
- 2
Saute the aromatics. Add butter to the pot and melt over medium-high heat. Stir in onions and cook for 3 minutes; then stir in garlic and cook for 20 seconds.
- 3
Stir in the broth and season the soup. Add chicken broth and scrape up all the browned bits from the bottom of the pot. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper.
- 4
Cook the soup. Add bay leaf and bring to a boil; lower heat to medium-low and cook for 5 minutes.
- 5
Add chicken and cheese. Stir in shredded chicken and cook for 5 minutes. Add cream cheese and whisk it continuously until completely melted and combined. Stir in the shredded cheese; whisk until melted and thoroughly combined.
- 6
Stir in the spinach and cream. Add baby spinach and cook for 2 minutes. Stir in the heavy cream and cook for 1 minute.
- 7
Finish. Taste the soup for seasonings and adjust accordingly. Remove the bay leaf.
- 8
Serve. Remove your crack chicken soup from the heat and top it with scallions and previously prepared bacon before serving.