This post may contain affiliate links. Please read our disclosure policy.
This Creamy Crack Chicken Soup is loaded with shredded chicken, crisp bacon, cooked pasta, ranch seasonings, and all of your favorite creamy crack-inspired ingredients, like cream cheese and heavy cream. It takes just 45 minutes to make and will have the whole family begging for seconds!
Are you looking for more “crack chicken” recipes? Try this Crack Chicken Casserole or my Easy Baked Crack Chicken Recipe.
Creamy Crack Chicken Soup
As a general rule, when a recipe title starts with the word “crack,” you know it’s going to be a good one. Of course, exceptions exist, but not in this case. This ultra-creamy crack chicken soup is a delicious collaboration of serotonin-filled flavors and ingredients—no wonder it’s so addictive.
If you’re a soup fan like me, then you’re pretty much guaranteed to love this one-pot soup. It is filled with everything there is to love about classic crack chicken, like chicken, bacon, ranch seasoning, cream cheese, and cheese. It’s the perfect soup for cold winter nights, but it can be enjoyed year-round whenever the craving for chicken soup hits.
Ingredients in Crack Chicken Soup
Find the printable recipe with measurements in the recipe card below.
- Bacon: Provides a smoky, salty flavor. Cook separately until crispy, then finely dice or crumble. Remember to set some aside for garnish!
- Butter: Used to sauté the veggies. Salted or unsalted butter can be used.
- Veggies: Yes, this recipe does indeed include veggies. We include a simple yet fundamental base, or mirepoix, of onion, celery, carrot, and fresh garlic.
- Ranch seasoning: A key seasoning in crack chicken soup, adding a tangy, herby flavor. Use your favorite store-bought or homemade version.
- Salt and Pepper: To taste.
- Chicken broth: The base for this soup.
- Pasta: This recipe uses rotini pasta, but any other type of short pasta will work.
- Shredded chicken: Cooked and shredded boneless skinless chicken. Rotisserie chicken or leftover cooked chicken breasts are perfect for this soup.
- Heavy cream: To make the soup extra creamy. Heavy cream will yield the most flavorful results, but half-and-half can also be used. Anything lower in fat is not recommended.
- Cream cheese: Softened and cubed before adding it to the soup.
- Cheddar cheese: This cheese is added as a garnish rather than being stirred into the soup directly. This allows you to add as much or as little cheese as you’d like to your bowl.
Optional additions: I often add fresh kale or baby spinach for an easy way to get extra greens. Sliced mushrooms or cubed butternut squash sautéed with the other veggies are other favorites.
How to Make Crack Chicken Soup
1. Cook the bacon: Add the chopped bacon to a large pot or Dutch oven over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low and cover. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove from heat. Using a slotted spoon, transfer the bacon to a plate lined with paper towels and set aside. Discard all but one tablespoon of leftover bacon grease.
2. Sauté the veggies: Return the pot to medium heat. Melt the butter, then stir in the onion, celery, and carrot. Sauté for 5-8 minutes or until softened.
3. Add the seasonings: Stir in the garlic, dry ranch seasoning, salt, and pepper, and cook for 30 seconds or until fragrant, then add the chicken broth.
4. Cook the pasta: Increase the heat to high heat and bring it to a boil. Once boiling, stir in the pasta and cook for the time indicated on the package for al dente pasta, usually about 7-9 minutes for rotini pasta.
- Can you cook the pasta separately? Yes! If you expect to have lots of leftovers or you’re concerned about soggy pasta, cook the pasta separately, then add as much or as little as you’d like to individual soup bowls at the time of serving. Expect the soup to be slightly ‘thinner,’ however, since it won’t be thickened from the starch of the pasta.
5. Add the cooked chicken, heavy cream, and cream cheese: Stirring until fully incorporated and melted. Remember to bring the heavy cream to room temperature and soften the cream cheese before adding it to the boiling soup. When cold cream is added to a hot dish, the sudden change in temperature can cause the fat to separate or the cream to curdle.
6. Serve: Serve with sliced green onions, reserved bacon, and shredded cheddar cheese.
Crack Chicken Soup in the Crockpot
Since this soup is so easy to make and calls for pre-cooked shredded chicken, I rarely consider making it in the crockpot. But if you find yourself with raw chicken and a little extra time, the crockpot will happily cook dinner for you – mostly. You’ll need 2-3 chicken breasts.
Before adding everything to your crockpot, brown the bacon and sauté the veggies. Once cooked and softened, add them to your slow cooker along with the garlic, dry ranch seasoning, salt, pepper, chicken broth, and chicken. I recommend cooking the pasta separately. Cover and cook on low for 5-6 hours or on high for 4-5 hours. Check the chicken’s internal temperature using a digital meat thermometer halfway through cooking and remove it as soon as it reaches 165 degrees F (this will prevent it from drying out). Shred the chicken. Then, about 20 minutes before serving, stir in the heavy cream and cream cheese. Add the chicken back to the slow cooker, then serve with cooked pasta, shredded cheddar cheese, sliced green onions, and reserved bacon.
Tools for this Recipe
Check out all of my kitchen essentials. (Amazon affiliate links*)
- Cutting boards
- Dutch oven or soup pot—This 7.5-quart Lodge Dutch oven is my go-to for soups, stews, chicken dishes, veggies, and everything else.
- Slotted spoon and Soup ladle – Remember to use silicone or wooden utensils if you’re using non-stick or enameled cookware.
- Digital meat thermometer – One of the most critical cooking essentials, and it costs less than $10 (most of the time).
- Box Cheese Grater – For shredding the cheese.
*As an Amazon Associate, I earn a small percentage from qualifying purchases.
Storage and Freezing
Leftover crack chicken soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat over medium heat until it reaches a gentle simmer, avoiding a vigorous boil.
Freezing is not recommended.
More Creamy Soups
- Cheeseburger Soup
- Italian Sausage Soup
- Chicken Gnocchi Soup
- Creamy Chicken Noodle Soup
- Chicken Pot Pie Soup
- Creamy Chicken Tortellini Soup Recipe
- BROWSE all of my SOUP RECIPES
Crack Chicken Soup Recipe
Ingredients
- 6 slices bacon, chopped into bits
- 1-2 tablespoon butter, salted or unsalted
- 1 large white onion, diced
- ½ cup celery, diced
- ½ cup carrots, diced
- 3 cloves garlic, minced
- 2 tablespoon ranch seasoning mix, homemade or store-bought
- ½ teaspoon salt
- ½ teaspoon black pepper
- 6 cups low-sodium chicken broth
- 8 ounces rotini, or any other short-style pasta
- 3 cups cooked chicken, shredded
- 1 cup heavy cream, at room temperature
- 8 ounces full-fat cream cheese, softened and cut into pieces
- cheddar cheese, freshly shredded, for serving
- green onions, chopped, for serving
Instructions
- Add the chopped bacon to a large pot or Dutch oven over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low and cover. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove from heat.
- Use a slotted spoon to transfer the bacon to a clean plate lined with paper towels. Set the bacon aside and discard all but one tablespoon of leftover bacon grease.
- Return the pot to medium heat. Melt the butter, then stir in the onion, celery, and carrot. Sauté for 5-8 minutes or until softened.
- Return the bacon to the pot. Stir in the garlic, dry ranch seasoning, salt, and pepper, and cook for 30 seconds or until fragrant, then add the chicken broth.
- Increase the heat to high heat and bring it to a boil. Once boiling, stir in the pasta and cook for the time indicated on the package for al dente pasta, usually about 7-9 minutes for rotini pasta (see notes).
- Add the cooked chicken, heavy cream, and cream cheese (see notes). Stir until fully incorporated and melted.
- Serve with sliced green onions, reserved bacon bites, and shredded cheddar cheese.
Notes
- Optional additions: Kale, spinach, zucchini, mushrooms, and butternut squash.
- Optional: Set aside some of the cooked bacon for serving.
- Can you cook the pasta separately? Yes. Cooking separately avoids soggy pasta and allows each person to determine how much pasta they’d like. Expect the soup to be slightly ‘thinner’ since it won’t be thickened from the starch of the pasta.
- Bring the heavy cream and cream cheese to room temperature before adding to the hot soup.
- Store leftovers in the refrigerator for up to 3-4 days. Freezing is not recommended.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
