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Creamy Crack Chicken Soup is the epitome of indulgent comfort food. Combining savory bacon, tender chicken, rich cream cheese, and the zesty flavor of ranch seasoning, this soup is a meal that feels like a warm hug in a bowl. Low-carb and keto-friendly, it's a recipe that satisfies cravings while keeping it hearty and flavorful.
Pure Comfort in Every Spoonful
I first made this soup on a chilly evening when I was craving something rich and comforting. The way the cream cheese melts into the broth creating this velvety base while the bacon adds the perfect crispy crunch is simply magical. It's become our family's go-to comfort meal especially on those days when we need something extra cozy.
What You'll Need
- Chicken: Shredded rotisserie chicken or leftover cooked chicken for convenience and rich flavor.
- Bacon: Crispy bacon adds a smoky, savory crunch to every bite.
- Cream Cheese: Use softened cream cheese for a smooth and creamy texture.
- Ranch Seasoning: Brings a zesty and herby depth to the soup.
- Spinach: Adds a touch of greenery and nutrients to balance the richness.
- Heavy Cream: Enhances the creamy base, making it irresistibly luxurious.
Let's Make It Together
- Step 1: Cook the Bacon
- Fry bacon in a large pot or Dutch oven until crispy. Remove and set aside, leaving the rendered fat in the pot.
- Step 2: Sauté Aromatics
- Melt butter in the pot and sauté diced onions until soft and translucent. Add minced garlic and cook for another minute until fragrant.
- Step 3: Build the Broth
- Add chicken broth and stir in the ranch seasoning. Simmer for about 5 minutes to meld flavors.
- Step 4: Incorporate Chicken
- Add shredded chicken and cook for another 5 minutes, ensuring it's heated through.
- Step 5: Add Cheese and Spinach
- Stir in softened cream cheese until fully melted. Add cheddar cheese, spinach, and heavy cream, then let it simmer until spinach wilts and soup thickens.
- 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 essential tricks. Always let your cream cheese come to room temperature before adding it melts so much more smoothly that way. Don't rush the bacon cooking those crispy bits add incredible flavor to the base. And while the spinach might look like too much at first it wilts down beautifully 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. I love that the flavors actually get better overnight as everything has time to meld together. Just remember to save some extra crispy bacon bits for topping each bowl when you serve it up!
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Frequently Asked Questions
- → Can I substitute the Velveeta cheese?
- Yes, you can use regular shredded cheddar cheese or a mixture of cheeses. However, Velveeta provides the smoothest, creamiest texture without separation.
- → Can I make this soup ahead of time?
- Yes, you can prepare the ground beef and roux ahead of time. Store them separately in the refrigerator until ready to add to the slow cooker with other ingredients.
- → What can I use instead of potatoes?
- You can substitute the potatoes with cauliflower for a low-carb option. The cooking time might be slightly shorter, so check for tenderness earlier.
- → How do I store leftover soup?
- Store in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or microwave, stirring occasionally.
- → Can I freeze this soup?
- Due to the dairy content, this soup may separate when frozen and thawed. It's best enjoyed fresh or stored in the refrigerator for a few days.