Crack Chicken Soup

Bacon, Cheesy, Chicken, Entertaining, Instant Pot, Main Dishes, One-Dish Meals, Potluck, Poultry, Slow Cooker, Soups, Stovetop, Winter

Harper 5★ Ratings

Times

Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes

Yield

8 servings

Crack Chicken Soup

Ingredients

1 cup bacon, diced
2 tbsp unsalted butter
1 yellow onion, diced
2 ribs celery, diced
2 large carrots, diced
2 cloves garlic, minced
6 cups chicken broth
1 pkg dry ranch dressing
1 tsp black pepper
2 tsp parsley
4 cups cooked chicken, shredded
1 cup sour cream
8 ounces cream cheese, cubed
2 cups shredded cheddar cheese, plus more for garnish
2 cups baby spinach
Green onion, chopped for garnish

Instructions

Stovetop:

Heat a large pot over medium-high heat and cook the diced bacon. Remove the cooked bacon from the pot and set aside. Add the butter, onion, celery, and carrots. Saute the vegetables until they are softened, about 5 minutes. Add the garlic to the pot and saute for just a minute.
Add the chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese, and cooked bacon. Cook and stir continually until the cream cheese melts into the soup evenly. Add in the cheddar cheese and spinach, cook until the spinach has wilted and the cheese is melted.
Serve soup with additional cheddar cheese and chopped green onions. Salt and pepper to taste.

Slow Cooker:

Before adding ingredients to the slow cooker, brown the bacon and sauté the veggies. Add those to the slow cooker, along with all of the other ingredients except for the sour cream, spinach, and cheddar cheese.
Cover and cook on low for 4–5 hours. Twenty minutes before serving, stir in the sour cream, spinach, and cheddar cheese.
Shred the chicken and enjoy!

Instant Pot:

Sauté the bacon and veggies right in the instant pot on the “sauté” mode. Add in the rest of the ingredients except for the sour cream, spinach, and cheddar cheese.
Cook on “manual” mode for 25 minutes.
Do a slow release.
Stir in the sour cream, spinach, and cheddar cheese. Shred the chicken and enjoy!

Notes

In the Refrigerator: Once the soup has cooled, store it in an airtight container in the refrigerator for up to 5 days.
In the Freezer: After cooking and allowing the soup to cool down, transfer it to freezer-safe containers or resealable freezer bags. Be sure to leave some space at the top to account for expansion as the soup freezes. The soup will last about 2–3 months.
To Reheat: When you’re ready to use the frozen soup, simply thaw it in the refrigerator overnight. Once thawed, you can reheat it on the stovetop or in the microwave until it’s heated throughout.
Keep leftovers in an airtight container in the fridge for up to 5 days. Keep leftovers in the freezer in an airtight container for up to 2 months.

Nutrition Info:

Calories: 564kcal • Carbohydrates: 9g • Protein: 32g • Fat: 45g • Saturated Fat: 21g • Polyunsaturated Fat: 4g • Monounsaturated Fat: 14g • Trans Fat: 0.2g • Cholesterol: 157mg • Sodium: 1220mg • Potassium: 490mg • Fiber: 1g • Sugar: 4g • Vitamin A: 4273IU • Vitamin C: 5mg • Calcium: 296mg • Iron: 2mg

Alyssa Rivers, “Crack Chicken Soup,” 12/15/23, https://therecipecritic.com/crack-chicken-soup/.

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