CREAMY CRACK CHICKEN SOUP
This Creamy Crack Chicken Soup is a flavorful and satisfying dish featuring tender chicken, crispy bacon, and a creamy, cheesy broth. Perfect for a cozy meal on a cold day.
Ingredients
- 4 slices bacon, chopped
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup ranch dressing
- ½ teaspoon paprika
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and pepper to taste
- 1 cup frozen corn
- 1 cup chopped spinach (optional)
- Fresh parsley, chopped (for garnish)
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon grease in the pot.
- Add the chicken pieces to the pot and cook until browned and cooked through, about 5-7 minutes. Remove the chicken and set aside.
- In the same pot, add the chopped onion and sauté until softened, about 5 minutes. Add the minced garlic and cook for another minute.
- Pour in the chicken broth, heavy cream, shredded cheddar cheese, and ranch dressing. Stir until the cheese is melted and the broth is well combined.
- Add the cooked chicken, crispy bacon, paprika, garlic powder, onion powder, salt, and pepper to the pot. Stir to combine.
- Bring the soup to a simmer and add the frozen corn and chopped spinach (if using). Cook for another 10 minutes, or until the soup is heated through and the vegetables are tender.
- Serve the soup hot, garnished with fresh parsley.
Notes
- Bacon: Use thick-cut bacon for more flavor and texture. You can also use turkey bacon as a healthier alternative.
- Chicken: Rotisserie chicken can be used for convenience. Simply shred the cooked chicken and add it to the soup.
- Cheese: Feel free to use a mix of cheeses, such as mozzarella, Monterey Jack, or pepper jack, for different flavors.
- Vegetable Variations: You can add other vegetables like diced carrots, celery, or bell peppers to make the soup more nutritious.
- Make-Ahead: This soup can be made ahead and stored in the refrigerator for up to 3 days. Reheat gently on the stovetop before serving.
- Freezing: The soup freezes well. Cool it completely before transferring to an airtight container. Thaw overnight in the refrigerator before reheating.