Crack Chicken Soup Recipe
Introduction
Crack Chicken Soup is a rich, creamy, and comforting dish packed with tender chicken, crispy bacon, and cheesy goodness. This hearty soup combines simple ingredients for a satisfying meal perfect on chilly days or anytime you need a flavorful pick-me-up.
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
- Step 1: Cook bacon in the oven at 350°F (175°C) until crispy, about 12–15 minutes. Cook and shred chicken if not already prepared. Set both aside.
- Step 2: Heat olive oil or butter in a stockpot over medium heat. Sauté chopped onion, celery, and carrots for 5–6 minutes until softened. Add minced garlic and cook for 1 more minute.
- Step 3: In a bowl, whisk together condensed cream of chicken soup and whole milk until smooth. Add this mixture to the stockpot along with chicken stock, Ranch seasoning, garlic powder, and cream cheese. Stir until the cream cheese melts completely.
- Step 4: Add shredded chicken and diced bacon to the simmering soup. Reduce heat and let the flavors meld for 5–7 minutes.
- Step 5: Stir in broken angel hair pasta, cooking for 6–8 minutes until tender. Stir in shredded cheddar cheese until melted and creamy.
- Step 6: Ladle hot soup into bowls and serve immediately. Garnish with extra bacon bits or fresh herbs if desired. This soup pairs well with crusty bread or a simple green salad.
Tips & Variations
- Use smoked paprika or cayenne pepper for a smoky or spicy twist.
- Substitute angel hair pasta with small shells or elbow macaroni for a different texture.
- For a lighter version, swap cream cheese with Greek yogurt added at the end of cooking.
- Make it vegetarian by replacing chicken with mushrooms and using vegetable stock instead of chicken stock.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent the cheese from separating. The pasta may absorb some liquid upon standing—add a splash of chicken stock or water while reheating if needed.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, you can prepare the soup in advance and refrigerate it. It’s best to add the pasta just before serving to prevent it from becoming too soft.
Can I freeze Crack Chicken Soup?
Freezing is possible, but the pasta texture may change and become mushy upon thawing. For best results, freeze the soup without pasta and add fresh pasta when reheating.
PrintCrack Chicken Soup Recipe
This Crack Chicken Soup is a comforting, creamy, and flavorful soup combining tender shredded chicken, crispy bacon, cream cheese, and cheddar cheese with a savory blend of vegetables and spices. Enriched with ranch seasoning and tender angel hair pasta, it’s perfect for cozy dinners and easy to prepare in one pot.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Protein and Dairy
- 3 cups cooked shredded chicken breast
- 10.5 oz condensed cream of chicken soup (1 can)
- 1 cup whole milk
- 8 oz cream cheese
- 2 cups shredded cheddar cheese
- 10 strips bacon (cooked and diced)
Vegetables
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, chopped
- 3 cloves garlic, minced
Pantry and Seasonings
- 6 cups low sodium chicken stock
- 2 tbsp Ranch seasoning mix
- 1/2 tsp garlic powder
- 8 oz angel hair pasta, broken into smaller lengths
- Olive oil or butter (for sautéing)
Instructions
- Prep the Ingredients: Prepare all ingredients by cooking and shredding the chicken if necessary. Chop the onion, celery, carrots, and mince the garlic.
- Cook Bacon: Preheat the oven to 350°F (175°C). Place bacon strips on a baking sheet and cook for 12–15 minutes until crispy. Remove and let cool, then dice.
- Sauté the Vegetables: Heat olive oil or butter in a large stockpot over medium heat. Add chopped onion, celery, and carrots and sauté for 5–6 minutes until softened. Add minced garlic and cook for an additional minute to release its aroma.
- Prepare the Soup Base: In a separate bowl, whisk together the condensed cream of chicken soup and whole milk until smooth. Pour this mixture into the stockpot with the sautéed vegetables. Add the chicken stock, Ranch seasoning mix, garlic powder, and cream cheese. Stir frequently until the cream cheese has fully melted and the soup base is creamy.
- Add Chicken and Bacon: Stir in the shredded chicken and diced bacon into the simmering soup. Reduce the heat and allow the soup to simmer gently for 5–7 minutes so the flavors meld together.
- Add Pasta and Cheese: Add the broken angel hair pasta to the soup. Stir frequently to prevent sticking and cook for about 6–8 minutes until the pasta is tender. Once pasta is cooked, stir in shredded cheddar cheese until melted and creamy.
- Serve: Ladle the hot soup into bowls. Optionally garnish with extra bacon bits or fresh herbs. Serve immediately alongside crusty bread or a fresh green salad for a complete meal.
Notes
- Use low sodium chicken stock to control the salt content of the soup.
- For a lighter version, substitute whole milk with 2% milk or a milk alternative.
- If you prefer, use pre-cooked rotisserie chicken to save time.
- To make the soup keto-friendly, omit the angel hair pasta or substitute with spiralized zucchini.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent curdling of dairy ingredients.
Keywords: Crack Chicken Soup, creamy chicken soup, bacon chicken soup, easy chicken soup, comfort food soup, cheesy chicken soup
