Crack Chicken Soup

           Allow me to introduce you to this delicious, creamy, and dreamy bacon and ranch soup! It is my go-to for comfort, delicious flavor, and something to warm me up from the inside. It’s a quick half hour prep time, or you can do a more elaborate slow cooking for this delicious soup.

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Just grab a rotisserie or whatever leftover chicken you may have if you want a quick meal with this recipe! I personally love this dish on a chilly night in the cold months, but it’s so good it visits my house all year.

Make Creamy Bacon and Ranch Soup

            You are about to see just how easy this creamy bacon and ranch soup is to make! For the quick option, make this recipe on your stovetop using a rotisserie. I like to use a Dutch oven, but any sort of large pan will work as well. Everything goes in with the rotisserie except the cheese, which is used as a final step after the recipe has cooked for 15-20 minutes.

            For the slow cooking option, you begin by simply adding your chicken to your Instant Pot. Next, you add the cream cheese, bacon, ranch mix, and broth. Allow the slow cooker to cook for a few hours. As the chicken is finished, shred it.

(Pro tip: Hot chicken busts up very easily in a stand mixer for a quick, effortless shred.) Once shredded, the chicken goes back in the Instant Pot with the cheese.

Variations for Creamy Bacon and Ranch Soup

  • Green chiles or tomatoes are a nice add-in sometimes. You can add beans too, just remember black beans are likely to change the colors of this dish.
  • Most greens are low carb, so adding those can keep you stay on track with any lifestyle in that area you may be following.
  • For less fat, use reduced, low-fat, or fat free cheeses in this dish.
  • For fewer calories, or other nutritional preferences, use turkey bacon instead.

More soup ideas

  • Spinach can be subbed out for other greens or veggie noodles.
  • Noodles are optional! Add in the pasta during the broth stage or leave them out depending on your diet or lifestyle. You can also use veggies noodles or whatever low carb noddle you may like.

Freezing –

Many soups do great in the freezer for long amounts of time. Lasting around three months in the freezer, I often make an extra batch of this recipe and freeze it! It does the best in a freezer bag frozen flat for easiest thaw. I have even used smaller bags as portions and frozen them for quick go-to meals (if I don’t want to wait too long for it to thaw out). Once thawed, heat the soup up over a low medium heat and try not to boil.

Storing WHAT IS LEFTOVER –

Soup leftovers last for around three days in the fridge. Be sure to store in a bag or container that is airtight. When reheating, use a heat that is medium and use constant stirring.

What do you need to make Crack Chicken Soup

2 cups chicken, shredded

10 pieces of cooked bacon, chopped 

1 8 oz box angel hair pasta

2 cups shredded cheddar cheese 

1 can cream of chicken soup 

6 cups chicken broth 

1 cup whole milk 

8 oz. Cream cheese 

2 tablespoons ranch seasoning mix 

1 tbsp oil

½ cup Carrots, diced 

1 small onion, chopped 

3½ cup celery, diced 

½ teaspoon Garlic powder 

 teaspoons garlic, minced

Salt and pepper to taste 

How to make Crack Chicken Soup

FIRST STEP:

Set a large pot to a medium high heat and add the olive oil.

Next, add in the onions, carrots, and celery. 

Sauté the vegetables until all are tender.

SECOND STEP:

In a medium sized bowl, add the soup and milk together and whisk. Add to the pot of vegetables.

a)

b)

Add the garlic, ranch mix, garlic powder, pepper, and salt into the pan as well.

a)

b)

THIRD STEP:

Place the cream cheese into the pan with the vegetables and seasoning. Stir the cream cheese until it has melted in with the veggies.

a)

b)

Add the broth to the pan and allow the mixture to come to a boiling temperature.

a)

b)

FOURTH STEP:

Add in the bacon and chicken and lower the pan to a simmer.

a)

b)

Let the ingredients cook at a simmer for about 20 minutes. Stir occasionally.

FIFTH STEP:

Add the pasta to the pot and allow to become tender while maintaining a low temperature.

a)

b)

Lastly, add in the cheddar and stir to combine.

Enjoy!

YUM!

Crack Chicken Soup

Crack Chicken Soup

Yield: 8
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

Ingredients

  • 2 cups chicken, shredded
  • 10 pieces of cooked bacon, chopped 
  • 1 8 oz box angel hair pasta
  • 2 cups shredded cheddar cheese 
  • 1 can cream of chicken soup 
  • 6 cups chicken broth 
  • 1 cup whole milk 
  • 8 oz. Cream cheese 
  • 2 tablespoons ranch seasoning mix 
  • 1 tbsp oil
  • ½ cup Carrots, diced 
  • 1 small onion, chopped 
  • 3½ cup celery, diced 
  • ½ teaspoon Garlic powder 
  •  teaspoons garlic, minced
  • Salt and pepper to taste

Instructions

FIRST STEP:

Set a large pot to a medium high heat and add the olive oil.

Next, add in the onions, carrots, and celery. Sauté the vegetables until all are tender.

SECOND STEP:

In a medium sized bowl, add the soup and milk together and whisk. Add to the pot of vegetables.

Add the garlic, ranch mix, garlic powder, pepper, and salt into the pan as well.

THIRD STEP:

Place the cream cheese into the pan with the vegetables and seasoning. Stir the cream cheese until it has melted in with the veggies.

Add the broth to the pan and allow the mixture to come to a boiling temperature.

FOURTH STEP:

Add in the bacon and chicken and lower the pan to a simmer.

Let the ingredients cook at a simmer for about 20 minutes. Stir occasionally.

FIFTH STEP:

Add the pasta to the pot and allow to become tender while maintaining a low temperature.

Lastly, add in the cheddar and stir to combine.

Enjoy!

Nutrition Information:
Serving Size: 1
Amount Per Serving: Calories: 240Total Fat: 12gSaturated Fat: 6gTrans Fat: 6gCholesterol: 140mgSodium: 28mgCarbohydrates: 120gSugar: 18gProtein: 12g