Don’t Miss This Super Creamy Crack Chicken Soup
This Super Creamy Crack Chicken Soup is rich, comforting, and full of flavor. With tender chicken, smoky turkey bacon, fresh vegetables, and a velvety cheese base, it’s the perfect soup for cozy nights or family dinners. Quick to make, affordable, and versatile, it’s bound to become a favorite in your kitchen.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
Scale
- 2 large chicken breasts or thighs, cut into bite-sized pieces
- 6 strips turkey bacon, cooked and chopped
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 2 celery stalks, diced
- 2 carrots, thinly sliced
- 6 cups chicken broth
- 8 oz cream cheese, softened
- 1 ½ cups shredded cheddar cheese
- 2 cups fresh spinach or kale (optional)
- 1 tsp Italian seasoning
- ½ tsp black pepper
- ½ tsp salt (adjust to taste)
- ¼ tsp red pepper flakes (optional)
Instructions
- Cut the chicken into bite-sized pieces. Set aside.
- In a large soup pot, cook the turkey bacon until crisp. Remove, chop, and set aside, leaving some flavor in the pot.
- Add onion, garlic, celery, and carrots to the pot. Sauté until tender and fragrant.
- Stir in the chicken pieces and cook until lightly golden.
- Pour in chicken broth. Add Italian seasoning, salt, black pepper, and red pepper flakes. Simmer for 15–20 minutes.
- Lower the heat and stir in cream cheese until melted and smooth.
- Add shredded cheddar cheese gradually, stirring until fully melted into the soup.
- Stir in spinach or kale if using, allowing it to wilt.
- Mix in most of the turkey bacon, reserving some for garnish.
- Taste and adjust seasoning.
- Serve hot, garnished with the remaining turkey bacon.
Notes
You can add cooked pasta, rice, or potatoes to make the soup heartier.
Swap cheddar for Monterey Jack or mozzarella for a different flavor.
Store leftovers in the refrigerator for up to 3 days.