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This indulgent Crack Chicken Soup just hits different. It brings together crispy bacon, juicy chicken, velvety cream cheese, and tangy ranch seasoning to make a bowl that feels like a big warm hug. It's perfect for low-carb and keto fans who don't want to give up amazing taste—this hearty soup totally delivers on flavor without the guilt.
Luxurious Comfort With Every Bite
I whipped up this soup one cold night when I wanted something thick and satisfying. There's something almost magical about how the cream cheese turns the broth all silky while the bacon gives you that satisfying crunch in each spoonful. We now make this whenever anyone in the house needs a pick-me-up meal—it's become our ultimate comfort food.
Your Shopping List
- Chicken: Any leftover cooked chicken works great, or grab a rotisserie chicken for super easy prep.
- Cream Cheese: Make sure it's soft so it blends into the soup without lumps.
- Ranch Seasoning: This packet brings all those herby, tangy flavors that make the soup special.
- Heavy Cream: Makes everything rich and velvety—don't skimp here!
- Spinach: Adds some color and makes you feel better about all that cream.
- Bacon: For that irresistible smoky crunch that tops everything off perfectly.
Cooking It Step By Step
- Step 1: Crisp Up the Bacon
- Get your bacon nice and crispy in a big pot. Take it out but keep all that tasty bacon fat in there.
- Step 2: Get the Flavors Going
- Drop some butter in the pot and cook your onions until they're soft. Toss in garlic and let it get all fragrant—just don't burn it.
- Step 3: Create Your Base
- Pour in chicken broth and mix in that ranch seasoning. Let everything bubble away for 5 minutes so the flavors can get friendly.
- Step 4: Throw In The Chicken
- Add your shredded chicken and let it warm up in the broth for about 5 minutes.
- Step 5: Make It Creamy
- Now for the good stuff—stir in that soft cream cheese until it completely melts away. Add cheddar, spinach and heavy cream, then let everything simmer until the spinach shrinks down and your soup thickens up.
- Step 6: Finish It Off
- Sprinkle those bacon bits on top with some green onions and serve it while it's hot.
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 completely room temp—it'll melt way better. Don't rush cooking that bacon because those crispy pieces add so much flavor. And don't worry if you think you've added too much spinach at first—it shrinks down to almost nothing as it cooks.
Leftovers Magic
This soup tastes even better the next day! It'll stay good in your fridge for a few days no problem. When you warm it up, add a little splash of cream or broth to bring back the smooth texture. The flavors really get to know each other overnight. Just remember to save some extra bacon bits for sprinkling on top when you're ready to eat—that fresh crunch makes all the difference!
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Frequently Asked Questions
- → Can I replace the Velveeta cheese?
- Sure, swap it for shredded cheddar or your fave cheese mix. Velveeta just delivers the smoothest, creamiest result.
- → Can I prep this dish early?
- Absolutely. Pre-cook the beef and make the roux ahead. Chill them separately, then add to your slow cooker when ready.
- → What’s a good potato alternative?
- For a carb-friendly swap, try cauliflower. The cooking time might be shorter, so keep an eye on it.
- → What’s the best way to store leftovers?
- Pop it in an airtight container in the fridge for 3-4 days. Warm it up gently on the stovetop or microwave, stirring occasionally.
- → Is this soup freezable?
- Freezing isn’t recommended as dairy can separate after thawing. It’s better served fresh or refrigerated for a few days.