As the chill of winter wraps around our homes, there’s nothing more comforting than a warm, hearty bowl of soup. The Simple Creamy Crack Chicken Soup, a perfect winter comfort food, is a recipe that will delight your whole family, satisfying both the picky eaters and those looking for an indulgent treat. It’s an easy soup recipe, packed with tons of flavor, and bound to become a favorite thing on your dinner menu.Jump to Recipe
Why This Recipe Works
This creamy crack chicken soup recipe combines tender chicken, crispy bacon, cheddar cheese, and a host of seasonings to create an incredible cheesy flavor. It’s a great way to transform simple ingredients into something special. Plus, it’s a versatile recipe that you can tweak to suit your tastes, whether you prefer it low carb or with a bit more substance like angel hair pasta or egg noodles.
Ingredients and Preparation
1.5 lbs of boneless skinless chicken thighs, boiled and shredded. Chicken thighs are preferred for their tenderness, but boneless skinless chicken breasts can also be used.
4-6 strips, chopped and cooked until crispy.
1 medium onion, diced, and cooked with bacon until tender and translucent as well as 2 cloves of garlic minced.
A combination of chicken broth (using the water from boiling the chicken adds extra flavor) and heavy cream forms the base of the soup.
2 cups of shredded cheddar cheese contribute to the soup’s rich texture and incredible cheesy flavor.
Salt, garlic powder, onion powder, cayenne, chives, dill weed, and pepper are used to season the soup perfectly.
3 cups of fresh baby spinach are added for nutrition and color.
8 oz of softened cream cheese enhances the creamy texture of the soup.
Cooking the Soup
Cooking Chicken and Bacon
The process begins with boiling the chicken until fully cooked, followed by shredding it into small pieces. In a Dutch oven, cook the bacon until it reaches the perfect level of crispiness.
Building the Flavors
Add diced onion to the Dutch oven and cook over medium heat. Once the onions are translucent, add a cup of chicken broth to deglaze the pot, lifting the delicious browned bits from the bottom.
Creating the Creamy Base
Add the shredded chicken back into the Dutch oven. Stir in the softened cream cheese until it melts and evenly distributes in the broth. Follow this by adding more chicken broth and heavy cream to achieve a luxuriously creamy broth.
Seasoning and Finishing Touches
Season the soup with a combination of spices and herbs. Add the shredded cheddar cheese and baby spinach, allowing the soup to simmer until the cheese melts and the spinach wilts.
Ladle the soup into bowls and serve it hot, garnished with additional toppings like a dollop of sour cream, extra shredded cheese, or chopped chives. For a complete meal, pair it with crusty bread or a side salad. You can also add angel hair pasta or spaghetti noodles to the soup for a more filling option.
Adapting the Recipe
Slow Cooker/Instant Pot Version
This recipe can easily be adapted for a slow cooker or an Instant Pot, making it a great option for busy days.
If you have leftover chicken or a store-bought rotisserie chicken, feel free to use it to reduce the total cooking time.
Storing and Freezing
The soup can be stored in an airtight container in the refrigerator for a few days. It also freezes well in freezer bags, making it a convenient make-ahead meal.
This Simple Creamy Crack Chicken Soup is more than just a meal; it’s a bowl full of comfort, flavor, and warmth. It’s an easy recipe that’s great for busy weeknights, and its rich, creamy, and cheesy nature makes it a dish that everyone will love. Whether you’re looking for a new way to enjoy chicken or need a hearty meal to warm you up, this soup is sure to hit the spot.
Simple Creamy Crack Chicken Soup Recipe
- 1 large soup pot or dutch oven
- 1 wooden spoon
- 3 cups shredded chicken
- 4-6 strips of bacon
- 1 medium onion
- 4 cups chicken broth
- 8 oz cream cheese room temp/ softened
- 1/2 cup heavy cream
- 2 cups shredded cheddar cheese
- 3 cups fresh spinach
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne
- 1 tbsp chives
- 1 tsp dill weed
- 1 tsp black pepper
- Boil the chicken in water until fully cooked.
- Shred chicken.
- In a large dutch oven saute 4-6 strips of bacon cut into small pieces.
- Add diced onion to the Dutch oven and cook over medium heat.
- Once the onions are translucent, add a cup of chicken broth to deglaze the pot, lifting the browned bits from the bottom.
- Add the shredded chicken back into the Dutch oven.
- Stir in the softened cream cheese until it melts and evenly distributes in the broth.
- Add the heavy cream and the remaining 3 cups of chicken broth.
- Season the soup with the garlic powder, onion powder, salt, pepper, chives, cayenne and dill weed.
- Add the shredded cheddar cheese and baby spinach, allowing the soup to simmer until the cheese melts and the spinach wilts.
- Ladle the soup into bowls and serve it hot, garnished with additional toppings like a dollop of sour cream, extra shredded cheese, or chopped chives.