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 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.
First, 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 a tablespoon or two of bacon fat from the pot.
Add the onions, celery, and carrots to the hot bacon fat over medium heat. Cook until the onions and celery are soft, removing 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 of 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 cream cheese into the soup and stir to combine. Then, stir in the baby spinach and bacon. Cook over low heat until the spinach wilts. Season with salt and pepper to taste.
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.
Storage and Reheat
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.
More Creamy Soups
Crack Chicken Soup
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
- You don’t have to add the bacon to the soup but it adds a lot of flavor.
- Remember to temper the cream cheese and sour cream. It is an important step to make sure it does not curdle in the hot soup.
- If you desire, sprinkle with a bit of parmesan cheese and a sprinkle of red pepper flakes.
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!
Heather
This chicken soup was amazing. You can’t go wrong with bacon and cream cheese! I wish I had some leftover but my teenage son polished it off.
Lavanda
This was amazing! This is one delicious soup recipe! The combo of bacon, ranch seasoning, and cheese was irresistible.
Karey
I never had crack chicken soup!!! I love soups so much, they’re a must, especially during winter…I can’t wait to make your recipe!
Selena
Homemade chicken soup is always a true winner and pure comfort food. We loved this twist with the ranch seasoning. This is a new family favorite.
Claudia
I made this last night, and it was a huge hit. My husband has had it for dinner and lunch, and he’s looking forward to it for dinner again. LOL.
Beth Pierce
Thanks, Claudia!
Sonia
This was so good! Perfect for cold days and I love how hearty and flavorful it was. The family loved it so I will make it again. Thanks for the recipe.
Beth Pierce
The pleasure is all mine!
Kristine
YUM! I love the ranch dressing packet that’s ingenious. My family loves chicken soup, and I can’t wait to see what they think about your recipe.
Beth Pierce
Thanks, Kristine! Enjoy!
Michelle
This chicken soup was so yummy! The veggies in there were perfect. It was the ideal flavor combination. I am going to share the recipe with my sister!
Beth Pierce
Thanks Michelle! I hope she likes it as much as you do!
Emily
I love, love, LOVE a creamy soup! Especially in these colder wintery months, soup is exactly what I want every day to warm me up. This recipe was fantastic! I will make it again and again!
Ben
This stuff is so addictive. It has pretty much every ingredient I have ever classified as comfort food.