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Creamy crack chicken soup in white bowl topped with bacon bits and fresh herbs

Crack Chicken Soup

Creamy, cheesy soup loaded with shredded chicken, crispy bacon, ranch seasoning, and cheddar cheese for the ultimate comfort meal
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 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
  • 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
  • 2 tablespoons Ranch seasoning mix
  • 3 cloves garlic minced
  • 1/2 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • 8 oz angel hair pasta broken into 2-3 inch pieces

Equipment

  • Large stockpot
  • Baking sheet with parchment paper
  • Whisk
  • Mixing bowl

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. Add shredded chicken and diced bacon to the simmering soup. Reduce heat and let the flavors meld for 5 to 7 minutes.
  5. 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.
  6. 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

Use low-sodium chicken stock to control salt levels. Full-fat milk and cream cheese create the best creamy texture. Cook pasta directly in the soup for maximum flavor absorption. If making ahead, store pasta separately as it absorbs liquid during storage.