The first time I made this Crack Chicken Soup, my entire kitchen filled with the warm, cozy scent of creamy broth, smoky bacon, and tender shredded chicken, and I remember thinking, “How has this not always been in my recipe rotation?” It felt like the kind of meal that hugs you the second you lift the spoon. The steam carried that ranch-and-cheddar aroma that always reminds me of comfort food at its best, and I instantly fell in love with how simple and heartwarming it was to make.
Why You’ll Love This Recipe
You’re going to love this soup because it delivers all the richness of loaded chicken pasta without any complicated steps, and you get a perfect mix of creamy, cheesy broth with savory chicken, crack-seasoning flavor, and tender noodles in every single bite.
Ingredients
- 6 cups chicken broth
- 1 packet dry ranch seasoning mix
- 2 cups cooked, shredded chicken
- 8 oz dry pasta (rotini or egg noodles)
- 1 cup cooked and crumbled bacon
- 1 cup shredded cheddar cheese
- 1 cup heavy cream
- 1 (8 oz) block softened cream cheese
- 1 cup diced carrots
- 1 cup diced celery
- 1 cup baby spinach
- ½ cup chopped green onions
- 1 tsp garlic powder
- ½ tsp black pepper
- Salt to taste
After testing this recipe so many times, I’ve learned that using full-fat cream cheese helps create the velvety texture that makes this soup irresistibly decadent. You can swap the pasta for any shape you prefer, but rotini really holds the creamy sauce the best. If you don’t have cooked chicken ready, rotisserie chicken works beautifully without any extra effort. And the bacon—please don’t skip it. That crispy, smoky crunch balances the creaminess in a way nothing else can.
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon or silicone spoon
- Measuring cups and spoons
- Cutting board and knife
- Ladle
- Small skillet (for cooking bacon, if not already cooked)
I love using my Dutch oven for this soup because it distributes heat evenly and keeps the creamy base from scorching. A wooden spoon feels classic for this kind of recipe, but anything sturdy will work. If you don’t own a Dutch oven, a heavy-bottomed soup pot is perfectly fine. And if your bacon is already cooked, you can skip the skillet—although cooking fresh bacon in the pan does give you a little extra flavor from drippings that can be added to the pot.
Step-by-Step Instructions
When I start this soup, I like to prep the vegetables first because having everything chopped and ready makes the whole process feel relaxing instead of chaotic. I warm the pot, melt a tiny bit of butter if I’m feeling indulgent, and toss in the carrots and celery. As they soften, the aroma becomes the first hint of how comforting this soup is going to be. I sprinkle in garlic powder and black pepper to let the flavor bloom right in the heat.(See the next page below to continue…)