why make this recipe
This soup is warm, rich, and quick to cook. It fills the house with a cheesy, bacon smell that everyone likes. Use leftover or cooked chicken to save time. For more ideas on using cooked chicken, see ways to use rotisserie chicken.
introduction
Crack Chicken Soup mixes creamy cheese, bacon, and tender chicken. It is easy to make and feels like comfort food. You can make it for a weeknight meal or for guests. The soup stays tasty when you add fresh chives or green onions before serving.
how to make Crack Chicken Soup
Make the soup in one pot on the stove. Melt the cheeses into the broth, add bacon and chicken, and simmer for a few minutes. Use cooked shredded chicken for best results. If you want more chicken ideas while cooking, check this list of quick chicken meals.
Ingredients :
2 cups cooked, shredded chicken breast or thighs, 1/2 cup crispy bacon bits, plus extra for garnish, 4 oz cream cheese, 1 cup shredded cheddar cheese, Optional: 1/4 cup cream or milk for extra smoothness, 4 cups chicken broth (low sodium preferred), 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 2 tablespoons chopped green onions or chives, for garnish
Directions :
Cook chicken breasts or thighs in boiling water or broth until fully cooked and tender. Shred into bite-sized pieces to create the protein base of the soup. In a large pot over medium heat, combine the chicken broth, cream cheese, garlic powder, and onion powder. Stir continuously until the cream cheese melts smoothly into the broth, forming a rich and silky foundation. Stir in shredded cheddar cheese until fully melted and creamy. Then add crispy bacon bits to infuse smoky and savory flavors into the soup. Add the shredded chicken to the cheesy broth mixture. Let the soup simmer gently for a few minutes to meld all flavors together, ensuring every spoonful is warm and comforting. Finish the soup with chopped green onions or chives for freshness and a vibrant pop of color before serving.
how to serve Crack Chicken Soup
Ladle the soup into bowls. Top with extra bacon bits and chopped green onions or chives. Serve with crusty bread, crackers, or a simple side salad. For tips on serving chicken with crisp texture, see crispy, juicy chicken tips.
how to store Crack Chicken Soup
Let the soup cool to room temperature. Put it in an airtight container. Store in the fridge for up to 3 days. For longer storage, freeze in a freezer-safe container for up to 3 months. Thaw in the fridge overnight before reheating. Reheat gently on the stove so the cheese does not separate.
tips to make Crack Chicken Soup
- Use cooked shredded chicken to save time.
- Low-sodium broth helps control salt.
- Stir the cheeses slowly to keep the soup smooth.
- If the soup is too thick, add a splash of milk or cream.
- Taste and add salt at the end if needed.
variation (if any)
- Add cooked broccoli or cauliflower for more veggies.
- Use pepper jack cheese for a mild kick.
- Swap bacon bits for cooked diced ham.
- Make it lighter by using half-and-half or milk instead of cream.
FAQs
Q: Can I use rotisserie chicken?
A: Yes. Rotisserie chicken works great and saves time.
Q: Can I make this soup in a slow cooker?
A: Yes. Add all ingredients and cook on low for 2–3 hours until heated through. Stir before serving.
Q: Is this soup freezer friendly?
A: Yes. Freeze in a tight container for up to 3 months. Thaw in the fridge before reheating.
Q: Can I use different cheese?
A: Yes. Cheddar gives a classic taste, but you can try Colby or Monterey Jack.
Q: How can I make it less rich?
A: Use low-fat cream cheese and milk instead of cream.
Conclusion
For a full written recipe and another easy method, see the Creamy Crack Chicken Soup Recipe | Diethood.
Print
Crack Chicken Soup
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
A warm and rich soup combining creamy cheese, bacon, and tender chicken, perfect for weeknight dinners or guests.
Ingredients
- 2 cups cooked, shredded chicken breast or thighs
- 1/2 cup crispy bacon bits, plus extra for garnish
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 1/4 cup cream or milk (optional, for extra smoothness)
- 4 cups chicken broth (low sodium preferred)
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 2 tablespoons chopped green onions or chives, for garnish
Instructions
- Cook chicken breasts or thighs in boiling water or broth until fully cooked and tender. Shred into bite-sized pieces.
- In a large pot over medium heat, combine chicken broth, cream cheese, garlic powder, and onion powder. Stir until cream cheese melts smoothly into the broth.
- Add shredded cheddar cheese and stir until fully melted and creamy.
- Add crispy bacon bits and shredded chicken to the cheesy broth mixture.
- Let the soup simmer for a few minutes to meld all flavors together.
- Finish with chopped green onions or chives before serving.
Notes
Use cooked shredded chicken to save time. Low-sodium broth helps control salt. Stir the cheeses slowly to maintain smoothness.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 2g
- Sodium: 700mg
- Fat: 24g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Crack chicken soup, easy soup, comfort food, weeknight meals, cheesy chicken soup