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This Crack Chicken Soup brings together all the elements of ultimate comfort food - creamy, cheesy goodness loaded with crispy bacon, juicy chicken, zesty ranch flavors, and fresh spinach. It's a filling meal that'll warm you up whether it's freezing outside or you're just craving something rich and tasty.
Soothing Warmth in Every Spoonful
I found this gem during a cold snap and now we can't get enough of it. The way the cream cheese and ranch mix together creates this amazingly thick broth, and the bacon gives that smoky bite we all love. The best part? It's so quick to throw together, making it my go-to when we want something warm and filling after a long day.
Your Shopping List
- Chicken: Grab a rotisserie chicken, leftover cooked breasts, or thighs for a quick and juicy protein option.
- Bacon: Cook it nice and crisp for that smoky flavor and delightful crunch.
- Chicken Broth: Forms the flavorful foundation of your soup.
- Onion and Garlic: These basics kick-start the flavor profile.
- Ranch Seasoning: Go for packaged or whip up your own for that classic tangy taste.
- Cream Cheese: Make sure it's soft so it blends in smoothly.
- Cheddar Cheese: Grate it yourself for the meltiest texture.
- Spinach: Grab some baby spinach for color and nutrients.
- Heavy Cream: This is what makes everything silky and luxurious.
- Butter: Adds a velvety touch and helps cook your veggies.
Let's Cook Together
- Step 1: Crisp Up Bacon
- Cook your bacon pieces in a soup pot until they're nice and crunchy. Set them aside for later.
- Step 2: Cook Flavor Base
- Drop butter into the same pot. Toss in your chopped onion and garlic, cooking until they're soft and smell amazing.
- Step 3: Build Your Broth
- Add chicken broth and stir in the ranch seasoning. Let it bubble up, then simmer it down for about 5 minutes.
- Step 4: Mix In Main Ingredients
- Toss in your chicken chunks, then spoon in the cream cheese. Keep stirring until it melts away, then sprinkle in the cheddar.
- Step 5: Add Final Touches
- Drop in your spinach handfuls and pour in the heavy cream. Let everything bubble gently until spinach wilts down. Taste and add salt if needed.
- Step 6: Finish and Enjoy
- Ladle soup into bowls and sprinkle with bacon pieces and green onions before digging in.
Insider Tips
After making this soup countless times, I've picked up a few tricks. Always take your cream cheese out early so it's room temp when you need it - it'll melt way better. Don't skimp on bacon cooking time, those crunchy bits make all the difference. And don't worry if the spinach looks like a mountain going in, it shrinks down like magic.
Storing Your Soup
This soup tastes even better the next day! It'll stay good in your fridge for about 3-4 days. When you warm it up, add a little splash of cream or broth to bring back its smoothness. The flavors get even friendlier overnight as everything mingles together. Just remember to save some extra bacon bits to sprinkle on top of each reheated bowl.
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Frequently Asked Questions
- → Can I swap in rotisserie chicken?
- You bet! Rotisserie chicken is a fantastic shortcut, bringing extra flavor with it. Just shred it and toss it in.
- → How do I keep leftovers fresh?
- Pop leftovers in a sealed container and keep them in the fridge for 3-4 days. Warm it gently on medium heat, stirring often for the best results.
- → What can I use instead of heavy cream?
- You can replace heavy cream with half-and-half or full-fat milk. The soup won't be as thick but will still turn out delish.
- → Is this soup freezer-friendly?
- Not entirely, as creamy soups can separate when thawed. Freeze it without the cheese and cream, then mix those in when reheating.
- → Can I replace the spinach with something else?
- Sure thing! Try kale or Swiss chard, but cook them a bit longer since they’re tougher. Or, leave the greens out completely if that's more your style.