This creamy crack chicken soup is a rich, comforting dish loaded with shredded chicken, crispy bacon, cream cheese, and ranch seasoning. Perfect for cozy nights or when you crave something hearty and satisfying!
2cupscooked shredded chicken (rotisserie or pre-cooked)
1teaspoongarlic powder
1teaspoononion powder
1packetranch seasoning mix
1cupshredded cheddar cheese
4slicescooked bacon, crumbled
1cupfrozen peas (optional)
to tastesalt and pepper
for garnishfresh parsley or green onions
Instructions
In a large pot or Dutch oven, melt butter over medium heat. Add the chopped onion and sauté for 3-4 minutes until softened. Stir in minced garlic and cook for another minute until fragrant.
Pour in the chicken broth and bring to a simmer. Add the softened cream cheese and stir constantly until it’s completely melted and incorporated into the broth.
Stir in the shredded chicken, heavy cream, garlic powder, onion powder, and ranch seasoning mix. Reduce the heat to low and let the soup simmer for about 10 minutes to let the flavors meld.
Add the shredded cheddar cheese and stir until fully melted into the soup. Then, add the crumbled bacon and frozen peas (if using). Simmer for an additional 5 minutes.
Taste the soup and adjust the seasoning with salt and pepper to your preference. Serve hot, garnished with fresh parsley or green onions.