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Crack Chicken Soup is the ultimate creamy and cheesy comfort food, packed with bacon, tender chicken, ranch seasoning, and spinach. This hearty dish is perfect for cold nights or any time of the year when you need a flavorful, satisfying bowl of warmth.
Pure Comfort in a Bowl
I stumbled upon this recipe during a particularly chilly week and it's become one of our family favorites. There's something magical about how the cream cheese and ranch seasonings create this incredibly rich broth while the bacon adds that perfect smoky crunch. Plus it comes together so quickly making it perfect for those busy nights when you need something cozy and satisfying.
What You'll Need
- Chicken: Use rotisserie chicken, cooked chicken breasts, or boneless chicken thighs for convenience and tenderness.
- Bacon: Crispy bacon adds smoky, savory flavor and crunch.
- Chicken Broth: A rich base that enhances the soup's depth.
- Onion and Garlic: Aromatic staples that build flavor in the soup.
- Ranch Seasoning: Use homemade or store-bought for that signature flavor.
- Cream Cheese: Softened for easy melting, adding creaminess to the soup.
- Cheddar Cheese: Shredded for a cheesy, luscious texture.
- Spinach: Fresh baby spinach for added nutrients and a pop of color.
- Heavy Cream: Creates a rich and velvety consistency.
- Butter: Adds richness and helps sauté the aromatics.
Let's Make It Together
- Step 1: Cook the Bacon
- In a Dutch oven or soup pot, cook bacon over medium heat until crispy. Remove and set aside.
- Step 2: Sauté Aromatics
- Melt butter in the same pot. Add diced onion and minced garlic, sautéing until soft and fragrant.
- Step 3: Add Broth and Seasoning
- Pour in chicken broth and mix in ranch seasoning. Bring to a boil, then simmer for 5 minutes.
- Step 4: Incorporate Chicken and Cheese
- Add shredded chicken, followed by softened cream cheese. Stir until melted, then add cheddar cheese.
- Step 5: Finish with Spinach and Cream
- Stir in baby spinach and heavy cream. Simmer for a few minutes until the spinach wilts. Adjust seasoning as needed.
- Step 6: Garnish and Serve
- Top with crispy bacon and chopped scallions before serving hot.
Making It Perfect
Through many batches of this soup I've learned some crucial tips. Always let your cream cheese come to room temperature before adding it - it melts so much more smoothly that way. Don't rush cooking the bacon those crispy bits add incredible flavor. And while the spinach might look like too much at first it wilts down perfectly into the soup.
Keeping It Fresh
This soup keeps beautifully in the fridge for several days. When reheating I add a splash of cream or broth to bring back that silky smooth consistency. It's one of those recipes that actually gets better the next day as all the flavors have time to meld together. Just remember to save some extra crispy bacon for topping each bowl when you serve it.
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Frequently Asked Questions
- → Can I use rotisserie chicken in this soup?
- Yes, rotisserie chicken works perfectly in this recipe. It's a great time-saver and adds wonderful flavor to the soup. Simply shred the meat off the bones and use as directed.
- → How do I store leftover soup?
- Store in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm slowly over medium heat, stirring occasionally to prevent separation.
- → Can I substitute the heavy cream?
- Half-and-half or whole milk can be used instead of heavy cream. The soup won't be quite as rich but will still be creamy and delicious.
- → Can I freeze this soup?
- Cream-based soups can be tricky to freeze as they may separate when thawed. If freezing, do so before adding the cream and cheese, then add these ingredients when reheating.
- → What can I use instead of spinach?
- Kale or Swiss chard make great substitutes for spinach. Just cook them a few minutes longer as they're heartier greens. You can also omit the greens entirely if preferred.