This creamy crack chicken soup combines crisp bacon, onions, carrots, tender chicken, ranch seasoning, and a super creamy, cheesy broth with spinach and sour cream. For ease in preparation, use ready-cooked rotisserie chicken.
This delicious soup is a great pick-me-up for the chilly fall and winter months. Serve with French baguettes with sweet cream butter, homemade biscuits, or garlic knots fresh from the oven. Whatever you serve it with, you will love every spoonful.
Ingredient Notes and Substitutions
See the complete list of ingredients below on the recipe card.
- Bacon: Uncooked, preferably smoked. I like nitrate-free bacon, but it is becoming increasingly difficult to find.
- Carrots: I like to peel the carrots so that the beautiful orange color comes through.
- Chicken broth: Preferably low-sodium
- Dry ranch seasoning: You usually find this in the bottled dressing aisle, but you want the dry seasoning packet.
- Chicken: I use ready-cooked rotisserie chicken, but any cooked chicken will work.
- Cream cheese: Use full-fat cream cheese so it blends properly.
- Cheddar cheese: Any sharp, mild, or smoked cheddar cheese.
- Spinach: Use fresh baby spinach, which has fewer stems and is more tender.
How to Make Crack Chicken Soup
This is the summary version; see the recipe card below for the complete list of ingredients and the instructions.
- Cook the bacon.
- Sauté the vegetables and garlic.
- Add the chicken broth and ranch seasoning. Simmer until the carrots are tender. Stir in the cooked chicken.
- Add the softened cream cheese and shredded cheese in increments.
- Temper the sour cream and add it.
- Stir in the spinach and cooked bacon.
Preparation Tips
- You don’t have to add the bacon to the soup, but it adds flavor and texture.
- Remember to temper the cream cheese and sour cream. This step ensures they do not curdle in the hot soup.
- If you desire, sprinkle with a bit of Parmesan cheese and a sprinkle of red pepper flakes.
Serving Suggestions for Crack Chicken Soup
Serve this tasty soup with angel biscuits, cheddar bay biscuits, or homemade dinner rolls. For something a little healthier, serve with a chickpea salad, three-bean salad, or pear salad.
More Creamy Soups
Crack Chicken Soup
Creamy crack chicken soup with onions, carrots, garlic, and spinach in a cheesy chicken broth sprinkled with crisp bacon.
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Servings: 8 servings
Calories: 365kcal
Ingredients
- 6 slices bacon, diced
- 1 medium yellow onion, diced
- 2 ribs celery, chopped
- 2 large carrots, peeled and chopped
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 ounce packet dry ranch seasoning
- 2 cups cooked diced chicken
- 8 ounces cream cheese, softened and cut into small cubes
- 1½ cups shredded cheddar cheese
- ⅔ cup sour cream, room temperature
- 3 cups baby spinach
- salt to taste
- freshly ground black pepper to taste
Instructions
- Cook the diced bacon over medium-low heat in a large Dutch oven until brown and crispy. Remove the cooked bacon and put it on paper towels using a slotted spoon or spider strainer. Remove all but 1-1½ tablespoons of bacon fat from the pot.
- Add the onions, celery, and carrots to the hot bacon fat over medium heat and cook until the onions and celery are soft. Remove any excess grease. Reduce the heat to low and add the garlic. Cook for a minute while stirring.
- Stir in the chicken broth and ranch seasoning packed. Bring the mixture to a boil and then reduce to a simmer. Cook until the carrots are tender. Then, stir in the cooked chicken.
- Reduce the heat as low as possible. Stir several ladles full of the hot broth into the cream cheese and stir until smooth. Stir the blended cream cheese mixture into the soup. Add the shredded cheese in several increments. stirring to combine.
- Add several tablespoons of the hot soup mixture to the sour cream and stir to combine and warm. Stir the warmed sour cream into the soup and stir to combine.
- Stir in the baby spinach and cooked bacon. Cook over low heat until the spinach is wilted. Season with salt and pepper to taste.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat over low heat on the stovetop or microwave at reduced power.
- To freeze, first cool thoroughly, store in a freezer-safe container or freezer bag, and freeze for 2-3 months. Thaw in the fridge overnight. Reheat over low heat on the stovetop, stirring very frequently. Because the soup contains cream cheese and sour cream, the consistency may not be the same, but it will still be delicious.
Nutrition
Calories: 365kcal | Carbohydrates: 11g | Protein: 21g | Fat: 27g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 111mg | Sodium: 628mg | Potassium: 695mg | Fiber: 1g | Sugar: 4g | Vitamin A: 4820IU | Vitamin C: 6mg | Calcium: 233mg | Iron: 1mg
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Tammy
The carbs are low enough in this recipe that I must try it. Yummy!!
Beth Pierce
Thanks, Tammy! Enjoy!
Clark
This recipe was so comforting and flavorful. The kind of dish that instantly warms both the heart and the belly. I loved how easy you made it to follow, yet the flavors seem rich and indulgent.
Laurie S
I can already picture it with a warm biscuit on the side. Definitely saving this for those chilly nights coming up!
Beth Pierce
Thanks, Laurie! Enjoy!
Karen
This looks so so good…I can’t wait to make the recipe, I love soups but never had crack chicken soup. I am so excited about trying it out.
Beth Pierce
Thanks, Karen! Enjoy!
Nick
This crack chicken soup was delicious! The combination of creamy broth, bacon, and rotisserie chicken was perfect for last night’s chill. I love your tip about tempering the cream cheese and sour cream to avoid curdling—so helpful. Thanks for the great recipe!
Beth Pierce
My pleasure, Nick
Jenny
This sounds like a comforting dish for winter, I’d love to know how it got its name.
Alan J
This tastes amazing! And the addition of homemade biscuits made it even better! Definitely a must-add to everyones recipe list.
Lynette
This soup is so creamy and comforting. It’s going to be frigidly cold next week. This winter is so ridiculous! I will make this again and again.
Harper
This chicken soup is pretty delicious! Love its overall flavor! Thanks for the recipe!
Beth Pierce
My pleasure, Harper!
Nick
Thank you. This crack chicken soup looks delicious! The combination of creamy broth, bacon, and rotisserie chicken sounds perfect for chilly nights. I love your tip about tempering the cream cheese and sour cream to avoid curdling—so helpful. And the option to freeze leftovers is a great bonus. Can’t wait to try this!
Beth Pierce
Thanks, Nick! Enjoy!