Creamy Crack Chicken Soup Recipe
There’s something about a warm, hearty bowl of soup that feels like a cozy hug from the inside. And this creamy crack chicken soup? It’s basically the ultimate comfort food in a bowl. Whether you’re dealing with chilly weather, recovering from a long day, or just craving something rich and satisfying, this soup will do the trick. It’s filled with shredded chicken, gooey melted cheese, and crispy bacon, all swimming in a luxurious, creamy broth. Seriously, once you try it, you’ll see why it’s called “crack” chicken soup—it’s pretty addictive (in the best way)!
One day, after a particularly hectic afternoon, I was rummaging through my fridge for dinner inspiration. Leftover shredded chicken? Check. Cream cheese? Always. A few stray slices of bacon? Perfect. I had all the makings for a crack chicken soup, a recipe I had bookmarked but hadn’t yet made. Little did I know, this would quickly become one of my go-to soup recipes. It’s indulgent, flavorful, and surprisingly easy to make—especially when you’re already working with leftover chicken.
🥓 Why this creamy crack chicken soup is worth the hype
The beauty of this soup lies in its simplicity. You get that creamy, cheesy richness, balanced with the smoky, salty bite of bacon and a hint of freshness from the spinach. What makes this soup particularly special, though, is how versatile it is. You can whip it up as a quick weeknight meal or serve it to guests as a comforting, crowd-pleasing starter. Plus, it’s easily adaptable for dietary preferences or ingredient swaps (more on that later!).
The accidental discovery of crack chicken
Like many delicious recipes, “crack” chicken originated as one of those happy accidents. It’s basically a creamy, cheesy chicken dish that’s become a phenomenon in the low-carb world. People loved it so much they started putting it in everything—sandwiches, casseroles, and of course, soup. The addition of cream cheese is what sets it apart from your typical chicken soup, making it rich without being too heavy. It’s the ultimate comfort food, with a little something for everyone. And the bacon? Well, bacon just makes everything better, doesn’t it?
The magic behind the ingredients
Let’s dive into the key players in this creamy crack chicken soup, because each one has a role to play.
- Bacon: Crispy, smoky, and salty, bacon adds a much-needed crunch to balance out the creaminess. If you’re short on bacon or prefer turkey bacon, feel free to swap it out, but don’t skip this part—it makes all the difference!
- Chicken: Shredded, cooked chicken is the backbone of this soup. If you’re in a pinch, rotisserie chicken is a lifesaver here. You can also use leftover turkey, especially around the holidays.
- Cream Cheese: This is the star of the show, making the soup thick and creamy. For a lighter version, you can use reduced-fat cream cheese, but full-fat gives the richest result.
- Cheddar Cheese: Cheddar adds that sharp, cheesy bite that pulls everything together. Freshly grated is best, but pre-shredded works in a pinch.
- Baby Spinach: This gives the soup a bit of color and a fresh, slightly earthy taste. If you’re not a spinach fan, you could substitute kale or even leave it out altogether.
- Chicken Broth: The base of the soup, chicken broth adds flavor and depth. Go for low-sodium so you can control the saltiness yourself.
- Herbs (Dill & Chives): Dried dill and chives give the soup an herby kick. If you have fresh dill or chives on hand, even better.
Kitchen gear: What you’ll need (and what you can skip)
For this recipe, you’ll need:
- A large pot or Dutch oven: This is where all the magic happens. If you have a Dutch oven, it’s perfect for keeping the heat even, but any large soup pot will do the trick.
- Whisk: To ensure that your cream cheese and cheddar melt smoothly into the broth, you’ll need a whisk to stir everything together.
- Ladle: For serving, because nothing beats a big, generous ladle of soup into a bowl.
And that’s it! No fancy gadgets required. If you’ve got a basic soup pot and a whisk, you’re good to go.
Step-by-step: My foolproof method for creamy crack chicken soup
Here’s how to make this soup without breaking a sweat.
- Cook the bacon: Start by heating your pot and adding the diced bacon. Let it sizzle for about 5 minutes until it’s nice and crispy. Remove the bacon with a slotted spoon but leave the bacon fat in the pot—it’s going to give the onions some amazing flavor.
- Sauté the onions: Add butter to the bacon fat, then toss in your diced onions. Sauté them for about 3 minutes, until they become translucent and soft. The kitchen will start smelling amazing at this point.
- Add garlic: Stir in the minced garlic and let it cook for about 20 seconds. Be careful not to let it burn! Garlic gets bitter if it cooks too long, so keep a close eye.
- Pour in the broth: Next, add the chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pot—that’s where all the flavor is.
- Season and simmer: Throw in the bay leaves, garlic powder, onion powder, dried dill, and chives. Add a little salt and pepper to taste, then lower the heat and let it simmer for about 5 minutes to let the flavors meld.
- Add chicken: Stir in the shredded chicken and simmer for another 5 minutes. This is where the soup starts coming together, and you can already tell it’s going to be delicious.
- Melt in the cheeses: Now for the good stuff. Add the cream cheese and cheddar cheese. Whisk everything together until the cheeses are fully melted and the broth becomes thick and creamy.
- Finish with spinach and cream: Add the baby spinach and heavy cream, stirring gently. Let it simmer for about 3 minutes—just long enough for the spinach to wilt and the cream to warm through.
- Final touches: Remove the bay leaves and adjust the seasoning with more salt and pepper, if needed. Then, it’s time to serve! Top each bowl with crispy bacon, fresh dill, and green scallions for a pop of color and flavor.
Variations to try (because experimenting is fun!)
There are so many ways to make this creamy crack chicken soup your own. Here are a few ideas:
- Low-carb/keto: This soup is already pretty low-carb, but you can cut the carbs even further by skipping the onions or replacing the spinach with a low-carb veggie like zucchini.
- Vegetarian version: If you want to make this soup meat-free, swap the chicken and bacon for mushrooms and add vegetable broth instead of chicken broth. You’ll still get that creamy, cheesy goodness.
- Spicy kick: Add some diced jalapeños or a sprinkle of red pepper flakes to give the soup a spicy edge. It’s a nice contrast to the creamy base.
- Holiday leftovers: Have some leftover turkey from Thanksgiving? It works just as well as chicken in this recipe!
- Dairy-free: You can make this soup dairy-free by using a non-dairy cream cheese and cheddar substitute. There are some pretty decent ones out there now that melt beautifully.
Serving it up in style
When it comes to serving, this soup is pretty straightforward, but you can dress it up if you’re feeling fancy. Try serving it in a bread bowl for an extra indulgent touch (hello, comfort food!). For garnishes, I love adding a little extra fresh dill and a sprinkle of sliced scallions for a pop of color and freshness.
Pair this soup with a side of warm, crusty bread or a simple salad to round out the meal. And don’t forget a glass of something cold! A crisp white wine or a light beer would pair perfectly with the creamy richness of the soup.
Storing and reheating tips
If you’ve got leftovers (lucky you!), this soup stores really well. Just pop it in an airtight container and keep it in the fridge for up to 3 days. When you’re ready to reheat, do so gently on the stovetop over medium heat, stirring occasionally to ensure the cheese stays smooth. Add a splash of broth or cream if it thickens up too much. I wouldn’t recommend freezing this one, though—the cream cheese can get a little grainy after freezing and thawing.
Adjusting for larger or smaller batches
This recipe easily scales up or down depending on how many people you’re feeding. Doubling the ingredients is straightforward—just make sure you have a large enough pot! When scaling down, stick to the same proportions, but be mindful that the soup may cook a bit faster in smaller quantities. Either way, it’s hard to go wrong with a pot full of creamy, cheesy goodness!
Troubleshooting: What could go wrong?
If your soup turns out too thick, just add a little extra broth to thin it out. And if the cheese isn’t melting smoothly, make sure the heat isn’t too high—that can cause the cheese to separate. Low and slow is the way to go here.
Give it a try!
Trust me, once you’ve had a taste of this creamy crack chicken soup, you’ll be hooked. It’s one of those recipes that feels indulgent but is actually pretty simple to make. Plus, it’s endlessly adaptable to suit your taste buds or what you’ve got in your fridge. Give it a try and don’t be surprised if it becomes a staple in your soup rotation!
Frequently Asked Questions
1. Can I use frozen spinach instead of fresh?
Absolutely! Just make sure to thaw and squeeze out the excess moisture before adding it to the soup.
2. Can I use another type of cheese?
Yes! If you’re not a fan of cheddar, Monterey Jack or even Gouda would be delicious.
3. How can I make this gluten-free?
This recipe is naturally gluten-free, but always check your broth and cheese to ensure they don’t contain any hidden gluten.
4. Can I make this soup in a slow cooker?
Yes, just cook the bacon separately and then add all the ingredients (except the cheese, spinach, and cream) to the slow cooker on low for 4 hours. Stir in the remaining ingredients just before serving.
5. What can I do if my soup is too salty?
Add a splash of unsalted broth or water, and simmer for a few minutes to balance the flavors.
Creamy Crack Chicken Soup Recipe
This creamy crack chicken soup is a warm, cheesy, and comforting dish filled with bacon, chicken, and spinach. Perfect for a cozy night in!
- Total Time: 35 minutes
- Yield: 6 1x
Ingredients
- 4 slices bacon diced
- 1 tbsp butter
- 1 white onion diced
- 3 cloves garlic minced
- 5 cups chicken broth preferably low-sodium
- 3 bay leaves
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp dried dill
- 1/2 tsp dried chives
- Salt and black pepper to taste
- 4 cups cooked chicken shredded
- 8 oz cream cheese
- 1 cup cheddar cheese grated
- 4 cups baby spinach
- 1/4 cup heavy cream
- Fresh dill chopped for garnish
- Green scallions sliced for garnish
Instructions
- Cook the bacon: Start by heating your pot and adding the diced bacon. Let it sizzle for about 5 minutes until it’s nice and crispy. Remove the bacon with a slotted spoon but leave the bacon fat in the pot—it’s going to give the onions some amazing flavor.
- Sauté the onions: Add butter to the bacon fat, then toss in your diced onions. Sauté them for about 3 minutes, until they become translucent and soft. The kitchen will start smelling amazing at this point.
- Add garlic: Stir in the minced garlic and let it cook for about 20 seconds. Be careful not to let it burn! Garlic gets bitter if it cooks too long, so keep a close eye.
- Pour in the broth: Next, add the chicken broth. Use your spoon to scrape up any browned bits from the bottom of the pot—that’s where all the flavor is.
- Season and simmer: Throw in the bay leaves, garlic powder, onion powder, dried dill, and chives. Add a little salt and pepper to taste, then lower the heat and let it simmer for about 5 minutes to let the flavors meld.
- Add chicken: Stir in the shredded chicken and simmer for another 5 minutes. This is where the soup starts coming together, and you can already tell it’s going to be delicious.
- Melt in the cheeses: Now for the good stuff. Add the cream cheese and cheddar cheese. Whisk everything together until the cheeses are fully melted and the broth becomes thick and creamy.
- Finish with spinach and cream: Add the baby spinach and heavy cream, stirring gently. Let it simmer for about 3 minutes—just long enough for the spinach to wilt and the cream to warm through.
- Final touches: Remove the bay leaves and adjust the seasoning with more salt and pepper, if needed. Then, it’s time to serve! Top each bowl with crispy bacon, fresh dill, and green scallions for a pop of color and flavor.
Notes
Serving it up in style
When it comes to serving, this soup is pretty straightforward, but you can dress it up if you’re feeling fancy. Try serving it in a bread bowl for an extra indulgent touch (hello, comfort food!). For garnishes, I love adding a little extra fresh dill and a sprinkle of sliced scallions for a pop of color and freshness.
Pair this soup with a side of warm, crusty bread or a simple salad to round out the meal. And don’t forget a glass of something cold! A crisp white wine or a light beer would pair perfectly with the creamy richness of the soup.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Dinner