Crack Chicken Soup
All it takes is one bite to obsess over this crack chicken soup! It's loaded with shredded chicken, bacon, ranch seasonings, and all of your favorite creamy crack-inspired flavors!
Servings: 8 people
Ingredients
- 1 cup bacon, diced
- 2 tablespoons 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 teaspoon black pepper
- 2 teaspoons parsley
- 4 cups cooked shredded chicken
- 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
- Heat a large pot over medium-high heat and cook the diced 1 cup bacon,. Remove the cooked bacon from the pot and set aside.
- Add 2 tablespoons unsalted butter, 1 yellow onion, 2 ribs celery, and 2 large carrots,. Saute the vegetables until they are softened, about 5 minutes. Add 2 cloves garlic, to the pot and saute for just a minute.
- Add the 6 cups chicken broth, 1 pkg dry ranch dressing, 1 teaspoon black pepper, 2 teaspoons parsley, 4 cups cooked shredded chicken, 1 cup sour cream, 8 ounces cream cheese, and cooked bacon. Cook and stir continually until the cream cheese melts into the soup evenly.
- Add in 2 cups shredded cheddar cheese, and 2 cups baby spinach, and cook until the spinach has wilted and the cheese is melted.
- Serve soup with additional cheddar cheese and chopped green onion,. Salt and pepper to taste.
Video
Notes
Keep leftovers in an airtight container in the fridge for up to 5 days.
You can keep leftovers in the freezer in an airtight container for up to 2 months. To cook in the slow cooker, Follow the instructions up to sauteing the vegetables. Once the vegetables have cooked add them along with all the cooked bacon, chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese into a large crockpot. Set the heat to low and cook for 3 hours, check the soup and stir it after about 2 hours. Add in the cheddar cheese and spinach, cook until the spinach has wilted and the cheese is melted.
You can keep leftovers in the freezer in an airtight container for up to 2 months. To cook in the slow cooker, Follow the instructions up to sauteing the vegetables. Once the vegetables have cooked add them along with all the cooked bacon, chicken broth, ranch packet, pepper, parsley, shredded chicken, sour cream, cream cheese into a large crockpot. Set the heat to low and cook for 3 hours, check the soup and stir it after about 2 hours. Add in the cheddar cheese and spinach, cook until the spinach has wilted and the cheese is melted.
Nutrition
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
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