40+ Hearty Crack Chicken Soup Recipes for Every Occasion

When it comes to hearty, comforting meals that are easy to make and packed with flavor, crack chicken soup is at the top of the list.

This creamy, cheesy soup has become a favorite in many households, thanks to its rich combination of tender chicken, savory ranch seasoning, creamy cream cheese, and melted cheese.

Whether you’re looking for a classic recipe or want to experiment with different ingredients, there are countless ways to make this comforting soup your own.

In this blog post, we’ve rounded up over 40 delicious crack chicken soup recipes that are perfect for any occasion.

From spicy versions with jalapeños to healthy twists with kale and sweet potatoes, you’ll find a recipe that suits your taste and dietary preferences.

Whether you’re cooking for a family dinner or preparing for a cozy night in, these crack chicken soup recipes are sure to become a staple in your kitchen.

40+ Hearty Crack Chicken Soup Recipes for Every Occasion

Crack chicken soup is a versatile, indulgent dish that never goes out of style.

Its creamy base, combined with tender chicken and rich seasonings, makes it the perfect comfort food for any time of year.

With over 40 variations to choose from, you can enjoy a new twist on this beloved recipe every time you cook.

Whether you like it spicy, creamy, or with a healthy veggie boost, these crack chicken soup recipes will satisfy your cravings and warm your soul.

Creamy Crack Chicken Soup with Bacon and Cheddar

This creamy crack chicken soup is a rich and savory delight, featuring tender chicken, crispy bacon, and sharp cheddar cheese. The combination of cream cheese and ranch seasoning creates the signature “crack” flavor, making it incredibly addictive. Whether you’re craving comfort food on a chilly night or a hearty meal for the family, this soup is sure to satisfy.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 6 slices bacon, cooked and crumbled
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• ½ tsp garlic powder
• ½ tsp onion powder
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook until browned and fully cooked (about 7-8 minutes per side). Remove from the pot and shred the chicken using two forks.
2. Prepare the Soup Base: In the same pot, add the chicken broth, ranch seasoning, garlic powder, and onion powder. Stir to combine.
3. Add the Creamy Ingredients: Add the cubed cream cheese to the pot, stirring occasionally until it melts and blends smoothly into the broth. Pour in the heavy cream and continue to stir until fully combined.
4. Incorporate the Chicken: Add the shredded chicken back into the pot and simmer for 5-10 minutes to allow the flavors to meld together.
5. Finish with Cheese and Bacon: Stir in the shredded cheddar cheese until melted and smooth. Add the crumbled bacon, reserving some for garnish if desired.
6. Season to Taste: Taste the soup and adjust the seasoning with salt and pepper, if needed.

This creamy crack chicken soup with bacon and cheddar is a comforting, indulgent meal that’s perfect for chilly evenings. The crispy bacon and melty cheddar cheese provide a savory contrast to the creamy base, while the ranch seasoning adds that signature tangy “crack” flavor. It’s sure to become a family favorite, whether served as a meal or a crowd-pleasing appetizer.

Spicy Crack Chicken Soup with Jalapeños

For those who love a little heat with their comfort food, this spicy crack chicken soup adds a kick with the inclusion of jalapeños and a zesty ranch seasoning blend. The creamy texture balances out the spiciness, creating a bold and delicious soup that’s full of flavor. Ideal for spice lovers, this soup takes crack chicken to the next level.

Ingredients:

• 2 lbs chicken thighs (boneless and skinless)
• 3 fresh jalapeños, diced (seeds removed for less heat)
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1 tsp smoked paprika
• 1 tsp cumin
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken Thighs: Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt, pepper, smoked paprika, and cumin. Cook the chicken for 7-8 minutes per side until golden and fully cooked. Remove the chicken, shred it, and set aside.
2. Sauté the Jalapeños: In the same pot, add the diced jalapeños and sauté for about 2 minutes, until they soften and release their aroma.
3. Make the Soup Base: Add the chicken broth and ranch seasoning to the pot. Stir to combine. Add the cream cheese cubes and cook until they melt into the broth, creating a creamy texture.
4. Add the Cream and Chicken: Pour in the heavy cream and shredded chicken, stirring to combine. Let the soup simmer for about 10 minutes to let the flavors meld.
5. Finish with Cheese: Stir in the shredded mozzarella cheese until fully melted, then taste and adjust seasoning with salt and pepper.
6. Serve and Garnish: Ladle the soup into bowls and garnish with additional diced jalapeños for extra heat, if desired.

This spicy crack chicken soup with jalapeños is perfect for those who enjoy a little extra heat in their meals. The creamy base, coupled with the zesty ranch seasoning and smoky spices, balances the bold flavors while the jalapeños deliver a satisfying kick. Whether enjoyed by spice lovers or anyone looking to add excitement to their soup repertoire, this soup is sure to please.

Slow Cooker Crack Chicken Soup

This slow cooker version of crack chicken soup is a perfect set-it-and-forget-it meal. It’s incredibly easy to prepare, letting the slow cooker do all the work while you go about your day. The tender chicken, cream cheese, and ranch seasoning meld together over several hours, resulting in a hearty, comforting soup that’s ideal for busy nights or meal prep.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1 cup frozen corn
• 1 ½ cups shredded cheddar cheese
• 1 cup heavy cream
• 1 tsp garlic powder
• Salt and pepper, to taste

Instructions:

1. Prepare the Slow Cooker: Place the chicken breasts at the bottom of the slow cooker. Sprinkle the ranch seasoning over the chicken, then add the cream cheese cubes, chicken broth, and frozen corn.
2. Cook the Soup: Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and easily shreds.
3. Shred the Chicken: Once the chicken is cooked, remove it from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
4. Finish the Soup: Add the shredded cheddar cheese and heavy cream to the slow cooker. Stir to combine and let the cheese melt. Taste the soup and adjust seasoning with salt and pepper, if needed.
5. Serve: Ladle the soup into bowls and serve hot. You can garnish with additional cheese or bacon crumbles if desired.

This slow cooker crack chicken soup is the ultimate in convenience and flavor. The slow cooking process infuses the chicken with the rich, creamy ranch flavors, and the addition of cheese and corn gives it a satisfying heartiness. Perfect for busy weeknights or for prepping ahead, this soup is a stress-free and delicious meal that will quickly become a staple in your recipe collection.

Crack Chicken Soup with Spinach and Mushrooms

This crack chicken soup variation adds a healthy and hearty twist by incorporating fresh spinach and earthy mushrooms. The creamy base, combined with the savory chicken and the richness of cream cheese, is balanced perfectly with the freshness of spinach and the umami flavor of mushrooms. This soup is a nutritious yet indulgent meal perfect for any time of the year.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 2 cups fresh spinach, chopped
• 1 cup mushrooms, sliced
• 1 ½ cups shredded mozzarella cheese
• ½ tsp garlic powder
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt, pepper, and garlic powder. Cook the chicken for 7-8 minutes on each side, until browned and cooked through. Remove from the pot, shred, and set aside.
2. Sauté the Mushrooms: In the same pot, add the sliced mushrooms and cook for 3-4 minutes until softened and browned.
3. Make the Soup Base: Add the chicken broth, ranch seasoning, and cream cheese to the pot. Stir occasionally until the cream cheese melts into the broth, creating a creamy base.
4. Add the Chicken and Spinach: Return the shredded chicken to the pot and add the chopped spinach. Simmer for 5-10 minutes, allowing the spinach to wilt and the flavors to combine.
5. Add Cream and Cheese: Pour in the heavy cream and stir in the shredded mozzarella cheese until it’s melted and the soup is smooth. Taste and adjust seasoning with salt and pepper.
6. Serve: Ladle the soup into bowls and serve hot, optionally garnishing with additional cheese or fresh herbs.

This crack chicken soup with spinach and mushrooms provides a healthy, flavorful upgrade to the classic recipe. The creamy, cheesy base is elevated by the freshness of spinach and the earthiness of mushrooms, making it a well-rounded dish that’s perfect for cozy dinners. It’s a great way to sneak in some veggies while still indulging in the rich flavors of crack chicken.

Crack Chicken Soup with Potato and Leeks

This version of crack chicken soup introduces the heartiness of potatoes and leeks, creating a comforting, robust dish that’s both creamy and filling. The tender chunks of potato and sweet, mild flavor of leeks blend beautifully with the chicken, cream cheese, and ranch seasoning. Perfect for cooler months, this soup offers both warmth and satisfaction in every bite.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 2 medium potatoes, peeled and diced
• 2 leeks, cleaned and sliced
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook for about 7-8 minutes on each side until golden and cooked through. Shred the chicken and set it aside.
2. Sauté the Leeks: Add the sliced leeks to the pot and cook for 2-3 minutes until softened. Add the diced potatoes and cook for an additional 5 minutes.
3. Make the Soup Base: Pour in the chicken broth, ranch seasoning, and cream cheese. Stir until the cream cheese melts and blends into the broth.
4. Add the Chicken and Cream: Return the shredded chicken to the pot. Add the heavy cream and stir until smooth. Simmer for 10-15 minutes, until the potatoes are tender.
5. Finish with Cheese: Stir in the shredded cheddar cheese and let it melt into the soup. Taste and adjust seasoning with salt and pepper.
6. Serve: Serve hot, garnished with extra cheese or fresh herbs if desired.

This crack chicken soup with potato and leeks is the ultimate comfort food, combining the creamy, cheesy goodness of crack chicken with hearty potatoes and flavorful leeks. The result is a satisfying, filling soup that’s perfect for chilly evenings. It’s a comforting and indulgent dish that will warm you up and keep you coming back for more.

Crack Chicken Soup with Sweet Corn and Green Chiles

This version of crack chicken soup is a sweet and savory delight, featuring the sweetness of corn and the mild heat of green chiles. The ranch seasoning and cream cheese still provide the signature creamy, tangy “crack” flavor, while the sweet corn and chiles add an unexpected but perfect balance. This recipe is quick to prepare and packed with flavor, making it a great weeknight meal.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 1 can (15 oz) sweet corn, drained
• 1 can (4 oz) diced green chiles
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 4 cups chicken broth
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• 1 tsp chili powder
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken breasts with salt, pepper, and chili powder. Cook for 7-8 minutes on each side until golden and cooked through. Shred the chicken and set aside.
2. Combine the Soup Base: Add the chicken broth, ranch seasoning, cream cheese, sweet corn, and green chiles to the pot. Stir occasionally until the cream cheese melts and the soup base becomes creamy.
3. Add the Chicken and Cream: Return the shredded chicken to the pot and pour in the heavy cream. Stir to combine and let the soup simmer for 10-15 minutes, allowing the flavors to meld together.
4. Finish with Cheese: Stir in the shredded cheddar cheese and cook until melted and the soup becomes rich and smooth. Taste and adjust seasoning with salt and pepper.
5. Serve: Serve the soup hot, garnished with extra cheese or a sprinkle of fresh cilantro for added freshness.

This crack chicken soup with sweet corn and green chiles is a deliciously unique twist on the classic. The sweetness of the corn balances the slight heat of the green chiles, creating a soup that’s both comforting and flavorful. The creamy base with the ranch seasoning and cheddar cheese makes it rich and indulgent, while the corn adds a delightful crunch. It’s an easy-to-make, flavorful dish that will quickly become a favorite in your kitchen.

Crack Chicken Soup with Bacon and Kale

This variation of crack chicken soup introduces crispy bacon and nutrient-packed kale, transforming the classic into a more hearty, savory dish. The smoky bacon adds a depth of flavor, while the kale brings a nice touch of color and health benefits. The creamy, cheesy base remains the star, making this soup a flavorful and satisfying meal.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 6 slices of bacon, chopped
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 2 cups fresh kale, chopped
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Cook the chicken for 7-8 minutes on each side until golden brown and cooked through. Shred the chicken and set it aside.
2. Cook the Bacon: In the same pot, add the chopped bacon and cook over medium heat until crispy. Remove the bacon from the pot and set it aside, leaving some of the bacon grease behind.
3. Make the Soup Base: Add the chicken broth, ranch seasoning, and cream cheese to the pot. Stir until the cream cheese melts and creates a smooth base.
4. Add the Chicken and Kale: Return the shredded chicken to the pot and add the chopped kale. Simmer for 5-7 minutes until the kale wilts and softens.
5. Finish the Soup: Pour in the heavy cream and stir in the shredded cheddar cheese. Allow the cheese to melt and the soup to thicken. Season with salt and pepper to taste.
6. Serve: Top each bowl with crispy bacon bits and serve hot.

This crack chicken soup with bacon and kale is a wonderful twist on the original recipe. The smokiness of the bacon paired with the heartiness of kale enhances the overall flavor profile, making it a perfect balance of rich, savory, and fresh. This soup is not only comforting but also a great way to get in some greens while enjoying the creamy, cheesy goodness everyone loves.

Crack Chicken Soup with Sweet Potatoes and Carrots

For a slightly sweeter take on crack chicken soup, this version includes sweet potatoes and carrots. The natural sweetness from the vegetables perfectly complements the creamy base, creating a well-rounded and comforting meal. With tender chicken and vibrant, healthy vegetables, this soup is a nutritious option that still delivers the signature crack chicken flavor.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 2 medium sweet potatoes, peeled and diced
• 2 large carrots, peeled and sliced
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 ½ cups shredded mozzarella cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: In a large pot, heat olive oil over medium heat. Season the chicken breasts with salt and pepper. Cook for 7-8 minutes on each side until golden and cooked through. Shred the chicken and set aside.
2. Prepare the Vegetables: Add the diced sweet potatoes and sliced carrots to the pot. Cook for about 5 minutes to slightly soften the vegetables.
3. Make the Soup Base: Pour in the chicken broth and add the ranch seasoning and cream cheese. Stir occasionally until the cream cheese melts into the broth.
4. Add the Chicken and Simmer: Return the shredded chicken to the pot. Simmer the soup for 15-20 minutes, or until the sweet potatoes and carrots are tender.
5. Finish with Cream and Cheese: Stir in the heavy cream and shredded mozzarella cheese. Let the soup simmer until the cheese is melted and the soup is creamy and smooth. Adjust seasoning with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and serve hot. Optionally garnish with extra shredded cheese or fresh herbs.

This crack chicken soup with sweet potatoes and carrots is the perfect balance of savory and sweet. The natural sweetness from the vegetables adds an extra layer of comfort, while the cream cheese and mozzarella make the soup irresistibly creamy. It’s a nutritious, hearty dish that can be enjoyed by everyone at the dinner table.

Crack Chicken Soup with Roasted Red Peppers and Zucchini

A bright and flavorful variation, this crack chicken soup includes roasted red peppers and zucchini, which add a fresh, slightly smoky flavor. The vibrant colors and textures enhance the creamy, cheesy base, making this soup not only visually appealing but also deliciously satisfying. This is an excellent option for those who love the classic crack chicken soup but want a bit of a Mediterranean flair.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 2 roasted red peppers, diced
• 2 zucchinis, diced
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 ½ cups shredded Parmesan cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Cook the chicken for 7-8 minutes on each side until golden brown and cooked through. Shred the chicken and set aside.
2. Sauté the Vegetables: Add the diced zucchini to the pot and cook for 3-4 minutes, stirring occasionally, until it softens. Then add the roasted red peppers and cook for another 2 minutes to combine the flavors.
3. Create the Soup Base: Add the chicken broth, ranch seasoning, and cream cheese to the pot. Stir until the cream cheese melts into the broth.
4. Add the Chicken and Cream: Return the shredded chicken to the pot and pour in the heavy cream. Stir to combine and let the soup simmer for 10-15 minutes.
5. Finish with Cheese: Stir in the shredded Parmesan cheese and cook until the cheese melts into the soup, making it creamy and rich. Adjust seasoning with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and serve hot, optionally garnishing with more Parmesan cheese or fresh basil.

This crack chicken soup with roasted red peppers and zucchini is a delightful, Mediterranean-inspired twist on the classic. The roasted red peppers add a smoky, sweet flavor, while the zucchini provides a light texture that pairs beautifully with the creamy base. The Parmesan cheese offers a nice sharpness, completing this vibrant, flavorful dish. It’s a great choice for those looking for something a bit different while still enjoying the comforting, cheesy goodness of crack chicken soup.

Crack Chicken Soup with Mushrooms and Spinach

This crack chicken soup adds earthy mushrooms and nutrient-packed spinach to the creamy, cheesy base. The mushrooms bring a savory depth, while the spinach adds a burst of color and freshness. With its rich, velvety texture and vibrant vegetables, this version is both hearty and wholesome, perfect for a cozy family dinner.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 2 cups sliced mushrooms (white or cremini)
• 3 cups fresh spinach, roughly chopped
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 ½ cups shredded mozzarella cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, and cook for 7-8 minutes on each side until golden brown and cooked through. Shred the chicken and set it aside.
2. Sauté the Mushrooms: In the same pot, add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until they release their moisture and become golden brown.
3. Make the Soup Base: Add the chicken broth, ranch seasoning, and cream cheese. Stir occasionally until the cream cheese melts and combines with the broth, creating a smooth base.
4. Add the Chicken and Spinach: Return the shredded chicken to the pot, and add the spinach. Cook for 3-5 minutes until the spinach wilts and incorporates into the soup.
5. Finish the Soup: Pour in the heavy cream and stir in the shredded mozzarella cheese. Let the soup simmer for 5-7 minutes, allowing the cheese to melt and thicken the soup. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and serve hot, optionally garnishing with extra cheese or fresh herbs.

This crack chicken soup with mushrooms and spinach is the perfect balance of hearty, savory, and fresh. The earthy mushrooms add a rich depth to the creamy broth, while the spinach brightens up the flavors and adds a healthy green element. This soup is both satisfying and nourishing, making it an excellent choice for a comforting meal that’s full of flavor and nutrients.

Crack Chicken Soup with Cauliflower and Garlic

For a low-carb twist on crack chicken soup, this recipe uses cauliflower to replace some of the starchy elements, creating a lighter, yet still creamy and filling, dish. The addition of roasted garlic infuses the soup with a rich, aromatic flavor, while the usual creamy, cheesy base keeps it indulgent. This version is perfect for those watching their carbs but still craving a creamy, hearty soup.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 1 medium cauliflower, cut into florets
• 6 cloves garlic, roasted and mashed
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 7-8 minutes on each side until golden and cooked through. Shred the chicken and set aside.
2. Roast the Garlic: To roast the garlic, wrap the garlic cloves in aluminum foil and bake at 375°F (190°C) for 20-25 minutes until soft. Mash the roasted garlic with a fork.
3. Cook the Cauliflower: In the same pot, add the cauliflower florets and cook for 5 minutes, just until they begin to soften. If you want a smoother soup, you can sauté the cauliflower for a few minutes until it’s more golden.
4. Create the Soup Base: Add the chicken broth, ranch seasoning, and cream cheese to the pot. Stir until the cream cheese melts and blends into the broth.
5. Add the Chicken and Garlic: Return the shredded chicken to the pot and stir in the roasted garlic. Let the soup simmer for 10 minutes, allowing the flavors to meld together.
6. Finish with Cream and Cheese: Pour in the heavy cream and stir in the shredded cheddar cheese. Continue simmering for another 5-7 minutes, letting the soup thicken and become creamy. Season with salt and pepper to taste.
7. Serve: Ladle the soup into bowls and serve hot. You can top with extra cheese or fresh herbs for added flavor.

This crack chicken soup with cauliflower and garlic is a delicious low-carb alternative to the classic. The roasted garlic adds a sweet, mellow flavor, while the cauliflower offers a hearty texture without the carbs. The creamy, cheesy broth provides all the indulgence you crave, making this a perfect choice for those seeking a lighter version of the classic crack chicken soup without sacrificing taste or comfort.

Crack Chicken Soup with Artichokes and Sun-Dried Tomatoes

A Mediterranean-inspired twist on crack chicken soup, this version combines artichokes and sun-dried tomatoes for a burst of bright, tangy flavor. The artichokes add a tender, slightly earthy note, while the sun-dried tomatoes provide a deep, umami-rich taste. This soup is a fantastic option for those looking to infuse their crack chicken soup with some bold Mediterranean flavors.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 1 can (14 oz) artichoke hearts, drained and chopped
• 1/2 cup sun-dried tomatoes, chopped
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 ½ cups shredded mozzarella cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 7-8 minutes on each side until golden and cooked through. Shred the chicken and set aside.
2. Prepare the Artichokes and Tomatoes: Add the chopped artichokes and sun-dried tomatoes to the pot. Sauté for 3-4 minutes until the tomatoes soften and the flavors start to meld.
3. Make the Soup Base: Pour in the chicken broth, ranch seasoning, and cream cheese. Stir until the cream cheese melts and the broth becomes creamy.
4. Add the Chicken: Return the shredded chicken to the pot and stir to combine. Simmer for 10 minutes to let the flavors blend.
5. Finish the Soup: Add the heavy cream and stir in the shredded mozzarella cheese. Let the soup simmer for another 5-7 minutes, allowing the cheese to melt and thicken the broth. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and serve hot. You can garnish with extra sun-dried tomatoes or fresh herbs for an added burst of flavor.

This Mediterranean-inspired crack chicken soup with artichokes and sun-dried tomatoes brings a delightful tang and richness to the traditional recipe. The artichokes provide a tender bite, while the sun-dried tomatoes add depth and umami. The creamy base ties everything together, creating a soup that’s both comforting and full of bold, vibrant flavors. It’s a wonderful twist for those looking to enjoy something different while still savoring the familiar creamy deliciousness of crack chicken soup.

Crack Chicken Soup with Bacon and Cheddar

For bacon lovers, this crack chicken soup with bacon and cheddar takes the rich, creamy base of traditional crack chicken soup to a whole new level. The crispy bacon adds a smoky crunch that contrasts beautifully with the creamy chicken and cheese, while the cheddar cheese melts into the soup, making each spoonful delightfully cheesy. This hearty soup is perfect for anyone looking to indulge in a satisfying meal.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 6 slices bacon, cooked and crumbled
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 2 cups shredded cheddar cheese
• Salt and pepper, to taste
• 2 tbsp olive oil
• Fresh chives or green onions for garnish (optional)

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper. Cook for 7-8 minutes on each side until golden brown and cooked through. Shred the chicken and set aside.
2. Crisp the Bacon: In a separate pan, cook the bacon until crispy. Remove it from the pan, crumble it, and set aside.
3. Make the Soup Base: In the same pot used for the chicken, add the chicken broth and ranch seasoning. Stir to combine and bring to a simmer.
4. Add the Cream Cheese: Add the cubed cream cheese and stir until it melts and the broth becomes creamy.
5. Add the Chicken and Bacon: Return the shredded chicken and crumbled bacon to the pot. Stir to combine and simmer for 5-7 minutes.
6. Finish with Cream and Cheese: Add the heavy cream and shredded cheddar cheese to the pot. Stir until the cheese is melted and the soup is thick and creamy.
7. Serve: Ladle the soup into bowls and garnish with fresh chives or green onions, if desired. Serve hot and enjoy!

This crack chicken soup with bacon and cheddar brings a rich, smoky flavor to the creamy base of the traditional soup. The crispy bacon adds texture, while the melted cheddar cheese makes the soup irresistibly creamy. Whether you’re serving it on a chilly night or for a cozy family dinner, this soup is sure to be a hit with anyone who loves bacon and cheese.

Crack Chicken Soup with Sweet Potatoes and Kale

This version of crack chicken soup adds nutrient-packed sweet potatoes and kale to the mix, creating a hearty and healthy twist on the classic. The natural sweetness of the sweet potatoes complements the savory chicken and creamy broth, while the kale adds a vibrant green color and a slight bitterness that balances out the richness of the soup. It’s a comforting and wholesome meal perfect for a family dinner.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 2 large sweet potatoes, peeled and cubed
• 3 cups chopped kale (stems removed)
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 7-8 minutes on each side until golden brown and cooked through. Shred the chicken and set aside.
2. Prepare the Sweet Potatoes: Add the cubed sweet potatoes to the pot and cook for 5-7 minutes, stirring occasionally, until they begin to soften.
3. Make the Soup Base: Add the chicken broth and ranch seasoning to the pot. Stir to combine and bring the mixture to a simmer. Cook for 10-12 minutes, or until the sweet potatoes are tender.
4. Add the Cream Cheese and Chicken: Stir in the cream cheese and allow it to melt into the broth. Once melted, return the shredded chicken to the pot and mix well.
5. Add the Kale and Cream: Stir in the chopped kale and heavy cream. Let the soup simmer for 5-7 minutes, allowing the kale to wilt and the soup to thicken.
6. Finish with Cheese: Add the shredded cheddar cheese and stir until the soup becomes creamy and the cheese is fully melted.
7. Serve: Ladle the soup into bowls and serve hot. You can garnish with additional cheese or fresh herbs if desired.

This crack chicken soup with sweet potatoes and kale is a hearty, healthy twist on the classic recipe. The sweet potatoes add a natural sweetness and creamy texture, while the kale brings in a fresh, slightly bitter contrast that helps balance the richness of the soup. The combination of these nutritious ingredients with the creamy, cheesy base makes this soup both satisfying and nourishing for a family-friendly meal.

Crack Chicken Soup with Leeks and Carrots

This crack chicken soup is given a light, aromatic boost with the addition of leeks and carrots. The leeks add a subtle, sweet onion flavor, while the carrots contribute a slight crunch and natural sweetness. This variation retains the creamy, cheesy goodness of the classic crack chicken soup but incorporates fresh vegetables for added flavor and texture. Perfect for those who want a heartier soup with a touch of elegance.

Ingredients:

• 2 lbs chicken breasts (boneless and skinless)
• 2 large carrots, peeled and chopped
• 2 leeks, cleaned and sliced
• 4 cups chicken broth
• 1 packet ranch seasoning mix
• 8 oz cream cheese, cubed
• 1 cup heavy cream
• 1 ½ cups shredded cheddar cheese
• Salt and pepper, to taste
• 2 tbsp olive oil

Instructions:

1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Season the chicken with salt and pepper, then cook for 7-8 minutes on each side until golden and cooked through. Shred the chicken and set aside.
2. Sauté the Vegetables: Add the sliced leeks and chopped carrots to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
3. Make the Soup Base: Add the chicken broth and ranch seasoning to the pot. Stir to combine and bring the mixture to a simmer. Let the vegetables cook for an additional 10 minutes or until tender.
4. Add the Cream Cheese and Chicken: Stir in the cream cheese and allow it to melt into the broth. Once melted, return the shredded chicken to the pot and mix well.
5. Finish with Cream and Cheese: Pour in the heavy cream and stir in the shredded cheddar cheese. Let the soup simmer for 5-7 minutes, allowing the cheese to melt and the soup to become rich and creamy.
6. Serve: Ladle the soup into bowls and serve hot. Garnish with extra cheese or herbs for an added touch of flavor.

This crack chicken soup with leeks and carrots is a light yet flavorful variation that brings a sophisticated twist to the traditional recipe. The leeks add a subtle sweetness, while the carrots offer a natural crunch and earthiness. Combined with the creamy broth and tender chicken, this soup is both comforting and elegant, perfect for a cozy evening or a special occasion.

Note: More recipes are coming soon!