Crack Chicken Soup is the ultimate comfort food that combines everything you love about crack chicken dip into a warm, hearty bowl of soup. This creamy, cheesy recipe loaded with ranch flavor, crispy bacon, and tender chicken is so good, it’s truly addictive.
Table of Contents
Ingredients for Crack Chicken Soup
I always recommend using quality chicken stock as your base since it really makes a difference in the final flavor. For the cream cheese, I prefer full-fat Philadelphia brand because it melts smoothly without any graininess. Make sure to let your cream cheese sit at room temperature for about 30 minutes before starting – this helps it blend into the soup without any lumps.
- 3 cups cooked shredded chicken breast (about 1.5 lbs raw chicken)
- 10.5 oz condensed cream of chicken soup (1 can)
- 6 cups low sodium chicken stock
- 1 cup whole milk (I recommend full-fat for best creaminess)
- 8 oz cream cheese (softened to room temperature)
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1 small onion, chopped
- 1-2 tablespoons olive oil or butter
- 10 strips bacon, cooked and diced (my go-to is thick-cut bacon for maximum flavor)
- 2 tablespoons Ranch seasoning mix
- 3 cloves garlic, minced
- 1/2 teaspoon garlic powder
- 2 cups shredded cheddar cheese (I usually use sharp cheddar)
- 8 oz angel hair pasta, broken into 2-3 inch pieces (about 3 cups)
Step-by-Step Instructions
In my experience, getting the vegetables softened properly at the beginning creates the best flavor foundation for this soup.
Step 1: Cook your bacon in the oven at 350°F for 12 to 15 minutes until crispy. While it cooks, prepare and shred your chicken if you haven’t already. This is also a great time to dice your vegetables and let your cream cheese come to room temperature.
Step 2: Heat a tablespoon of olive oil or butter in your stockpot over medium heat. Add the chopped onion, celery, and carrots, cooking for 5 to 6 minutes until they become tender and the onion turns translucent. Stir in minced garlic and cook for just 1 more minute until fragrant.
Step 3: In a separate bowl, whisk together the condensed cream of chicken soup with whole milk until completely smooth. Pour this mixture into your stockpot along with the chicken stock, ranch seasoning, and garlic powder. Add the softened cream cheese in chunks, stirring continuously until it melts completely into the broth, creating a silky base with no lumps.
Step 4: Add your shredded chicken and diced bacon to the simmering soup. Reduce the heat to medium-low and let everything simmer together for 5 to 7 minutes so the flavors can develop and blend beautifully.
Step 5: Add the broken angel hair pasta directly to the soup, stirring frequently to prevent it from sticking together or clumping at the bottom. Cook for 6 to 8 minutes until the pasta reaches al dente perfection – it should be tender but still have a slight bite.
Step 6: Turn off the heat and stir in the shredded cheddar cheese until it melts into the soup, creating that irresistible creamy texture. Taste and adjust seasoning with salt and pepper if needed. Ladle into bowls and serve immediately while hot.
Perfect Pairings for Crack Chicken Soup
This rich, creamy soup pairs beautifully with sides that add texture and balance to your meal.
Crusty French Bread: The crispy exterior and soft interior are perfect for soaking up every last drop of that creamy, ranch-flavored broth.
Simple Garden Salad: A fresh mix of greens with a tangy vinaigrette cuts through the richness of the soup and adds a refreshing crunch that balances the creamy texture. Try this Grilled Chicken Broccoli Bowl for a lighter complement.
Cheesy Garlic Bread: Double down on comfort with warm, buttery Garlic Bread Rolls topped with melted cheese for the ultimate cozy meal experience.
Roasted Vegetables: Try Sheet Pan Garlic Butter Chicken and Veggies preparation method for your vegetables – Brussels sprouts or green beans roasted with olive oil add nutritional value and a caramelized flavor that pairs wonderfully with the soup’s creamy richness.
Hearty Potato Side: For an extra filling meal, serve alongside Hearty Cheddar Garlic Herb Potato Soup or Cheesy Ranch Potatoes for a carb-lover’s dream dinner.
Keeping It Fresh and Delicious
Store leftover soup in an airtight container in the refrigerator for 3 to 4 days. I recommend storing the pasta separately if possible, as it continues to absorb liquid and can become mushy over time.
For reheating, warm the soup on your stovetop over medium heat, stirring occasionally until heated through. You may need to add a splash of chicken stock or milk to thin it out slightly, as the soup thickens considerably when refrigerated and the pasta absorbs more liquid. Pro tip: add a sprinkle of fresh cheddar cheese on top when serving leftovers for an extra boost of flavor.
If you want to freeze this soup, do it before adding the pasta. The soup base freezes beautifully for up to 3 months. When ready to serve, thaw overnight in the fridge, reheat, and add freshly cooked pasta for the best texture. This method ensures your pasta stays perfectly tender, not soggy.
Frequently Asked Questions
Can I use rotisserie chicken for this recipe?
Absolutely! Rotisserie chicken is my favorite shortcut for this soup. Just remove the skin, shred the meat, and you’ll save about 20 minutes of cooking time.
What can I substitute for ranch seasoning?
You can make your own blend using dried dill, parsley, garlic powder, onion powder, and a pinch of salt and pepper. Use about 2 tablespoons of the homemade mix.
How do I prevent the pasta from getting soggy?
Cook the pasta just until al dente and serve the soup immediately. If making ahead, cook and store the pasta separately, then add it to individual bowls when reheating.
Crack Chicken Soup
Ingredients
Equipment
Method
- Cook bacon in the oven at 350°F for 12 to 15 minutes until crispy. Cook and shred chicken if needed. Set aside both ingredients.
- Heat olive oil or butter in a stockpot over medium heat. Sauté onion, celery, and carrots for 5 to 6 minutes until softened. Add minced garlic and cook for 1 additional minute.
- In a bowl, whisk condensed cream of chicken soup with whole milk until smooth. Add to the stockpot along with chicken stock, Ranch seasoning, and garlic powder. Add softened cream cheese in chunks, stirring continuously until completely melted.
- Add shredded chicken and diced bacon to the simmering soup. Reduce heat and let the flavors meld for 5 to 7 minutes.
- Add angel hair pasta, stirring frequently to prevent sticking, and cook for 6 to 8 minutes until al dente. Stir in shredded cheddar cheese until melted and creamy.
- Taste and adjust seasoning with salt and pepper if needed. Ladle hot soup into bowls and serve immediately. Garnish with extra bacon bits or fresh herbs if desired.
Notes
