Creamy Crack Chicken Soup Recipe

If you’re looking for a soup that wraps you up in comfort and coziness, this creamy crack chicken soup is a must-try. It’s one of those dishes that’s thick, creamy, and bursting with savory flavors, making it perfect for chilly nights or when you just need a little culinary hug. Loaded with tender shredded chicken, rich cream cheese, cheddar, and fresh spinach, every spoonful is pure bliss. And to top it all off, there’s a sprinkle of diced turkey bacon for a hint of smokiness that ties everything together. Trust me—once you’ve had a bowl, you’ll keep coming back for more.

this RECIPE

🍲 A little personal story about this soup

The first time I made this soup, I was looking for something warm and filling to make on a rainy Sunday. I had some leftover shredded chicken from the night before, a bag of spinach that was on its last leg, and half a block of cream cheese just begging to be used. It turned out so delicious that I started tweaking it to get the perfect blend of creamy, cheesy goodness. Now, whenever I make this soup, I think back to that cozy day. The smell alone brings back memories of huddling in the kitchen, watching the rain fall, and savoring the warmth of every spoonful. It’s become a go-to for both lazy weekends and busy weeknights when I crave comfort food with minimal fuss.

Where did crack chicken come from?

“Crack chicken” might have an odd name, but it’s popular for good reason! This dish originally gained fame as a shredded chicken filling seasoned with ranch and cheese, and was often served over rice or stuffed in sandwiches. The term “crack” refers to its addictive quality—people just can’t get enough! Over time, it’s been adapted in countless ways, and transforming it into a creamy soup is just one of those genius adaptations. The soup version combines all those crave-worthy flavors into a comforting, spoonable form that’s easy to make and hard to stop eating.

Let’s talk ingredients: the keys to creamy perfection

To make this soup extra delicious, each ingredient plays an important role. Here’s how to get the best out of them:

• Chicken broth: This forms the base of the soup, adding depth and body. I recommend low-sodium broth so you can control the salt levels better.
• Turkey bacon: It brings in a hint of smokiness without overpowering the other flavors. Fry it up until crispy for the best texture.
• Cream cheese and cheddar cheese: The cream cheese makes the soup wonderfully creamy, while the cheddar adds that classic cheesy bite. If you’re out of cheddar, try mozzarella or even gouda for a unique twist.
• Shredded chicken: You can use leftover cooked chicken or rotisserie chicken. It adds protein and makes the soup super satisfying.
• Baby spinach: Adding spinach brings a lovely touch of color and nutrients. Kale can work as a substitute if you prefer something heartier.
• Heavy cream: Just a bit of heavy cream at the end brings everything together, making the soup rich without being too thick.

Kitchen tools you’ll need

You don’t need much fancy equipment for this recipe, which is part of why I love it. Here are the essentials:

• Large pot or Dutch oven: A heavy-bottomed pot is perfect for this soup since it heats evenly and lets you sauté, simmer, and stir without fuss.
• Whisk: You’ll need this to incorporate the cream cheese smoothly into the soup. A whisk helps break down any lumps and makes the texture beautifully creamy.
• Ladle: Essential for serving up the soup and getting that perfect portion in each bowl!
• Sharp knife and cutting board: For dicing up the turkey bacon and slicing scallions for garnish. (Plus, it’s always nice to have a sharp knife to make things easier and safer.)

Step-by-step: making creamy crack chicken soup

Let’s dive into the cooking process! Follow along, and you’ll have a pot of steaming soup ready to enjoy in no time.

1. Cook the turkey bacon: In a large pot over medium heat, cook the diced turkey bacon until crispy. This should take about 5 minutes. Once done, remove the turkey bacon with a slotted spoon, but leave any rendered fat in the pot—this adds flavor to the soup!
2. Sauté the aromatics: Add a small knob of butter to the pot, and once melted, toss in the diced onions. Sauté them for about 3 minutes, or until they turn translucent. Add minced garlic and cook for another 20 seconds—just until fragrant. Don’t let it burn, or it’ll turn bitter!
3. Add the broth and seasonings: Pour in the chicken broth and use a wooden spoon to scrape up any browned bits on the bottom of the pot. These little bits are packed with flavor! Add bay leaves, garlic powder, onion powder, dried dill, and dried chives. Bring the soup to a gentle simmer for about 5 minutes to let the flavors meld together.
4. Add the shredded chicken: Stir in the cooked, shredded chicken, and let it simmer for another 5 minutes to warm through.
5. Incorporate the cheeses: Now for the creamy magic! Add the softened cream cheese and grated cheddar to the soup. Whisk continuously until the cheeses melt completely into the broth, creating a smooth, velvety texture.
6. Finish with spinach and cream: Stir in the baby spinach and heavy cream, and let the soup simmer for an additional 3 minutes, just until the spinach wilts. Don’t cook it for too long, or the spinach might lose its vibrant color.
7. Season and garnish: Remove the bay leaves, then taste and add salt and pepper as needed. Ladle the soup into bowls and top with crispy turkey bacon bits, fresh chopped dill, and sliced green scallions for that perfect finishing touch.

Variations and adaptations: make it your own

This creamy crack chicken soup is pretty adaptable! Here are some fun ways to change it up:

• Make it low-carb: If you’re avoiding carbs, skip the heavy cream and add a little more cream cheese instead. It’ll still be creamy without the extra carbs.
• Add more veggies: Try adding chopped carrots or celery when you sauté the onions for an extra layer of flavor and texture. Bell peppers or mushrooms could work too!
• Spice it up: For a bit of heat, add a dash of cayenne pepper or red pepper flakes. A few slices of jalapeño on top would also make a fun garnish.
• Make it dairy-free: Use a dairy-free cream cheese and omit the heavy cream. You could try unsweetened coconut milk for a different twist; it won’t taste coconutty but will add a rich, creamy texture.
• Use other greens: Kale or Swiss chard can replace the spinach if you prefer heartier greens.

How to serve it up with style

To make this soup extra special, serve it in wide bowls and sprinkle a little extra cheddar on top for that golden, melty finish. A sprinkle of freshly chopped dill and sliced green scallions not only adds a pop of color but also enhances the flavor. If you’re hosting, serve the soup with a side of crusty bread, garlic toast, or even a small green salad for a complete meal.

Perfect drinks to pair with creamy crack chicken soup

This rich soup pairs wonderfully with some refreshing drinks. Here are my favorites:

• Sparkling water with a lemon wedge: The brightness of lemon balances out the creaminess of the soup beautifully.
• Iced herbal tea: A light, mildly sweet tea like chamomile or mint is a lovely, soothing option.
• Ginger ale: The zingy ginger cuts through the richness and adds a fun kick.
• Cucumber mint mocktail: Mix cucumber slices, fresh mint, and a splash of lime with soda water for a refreshing, palate-cleansing drink.

Storing and reheating leftovers

Got leftovers? Lucky you! Store any remaining soup in an airtight container in the refrigerator for up to 3 days. When reheating, warm it gently over low heat on the stovetop, stirring occasionally. If it’s a bit too thick, add a splash of chicken broth or water to loosen it up. Avoid microwaving if possible, as it can make the cream cheese separate slightly.

Adjusting for different serving sizes

This recipe makes about 6 servings, but it’s easy to scale up or down. If you’re cooking for two, halve the ingredients and use a smaller pot. For a crowd, double everything and use a large stockpot. Just keep in mind that if you double the cheese, you might need a few extra minutes for it to melt evenly.

FAQs

1. Can I use raw chicken instead of cooked chicken?
Yes! Just dice the raw chicken and cook it in the pot after you sauté the onions. Once the chicken is fully cooked, continue with the recipe.

2. Can I freeze this soup?
Cream-based soups don’t freeze well, as the texture can become grainy. If you’d like to freeze it, do so before adding the cream and cheeses. When reheating, add those ingredients fresh.

3. Can I use frozen spinach?
Sure! Just thaw and drain it well before adding it to the soup.

4. How can I make it spicier?
Add a pinch of cayenne pepper or sliced jalapeños while simmering for some heat.

5. Is there a way to make it lighter?
To lighten it up, use low-fat cream cheese, a splash of milk instead of heavy cream, and reduce the amount of cheddar.

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