Rich, creamy, and packed with flavor, Crack Chicken Soup is the ultimate comfort dish for chilly days or whenever you crave something warm and satisfying. This hearty soup brings together tender shredded chicken, crispy bacon, and a creamy, cheesy broth infused with ranch seasoning. The balance of flavors creates a savory and indulgent experience, making each spoonful irresistible. Whether you’re feeding a crowd or preparing a cozy meal for yourself, this soup is guaranteed to be a hit.
One of the best things about this recipe is its simplicity. It uses everyday ingredients that come together effortlessly, making it perfect for both weeknight dinners and special occasions. The chicken and bacon provide a rich, smoky depth, while the vegetables add a touch of sweetness and freshness. A combination of cream cheese, cheddar, and a can of condensed soup ensures a smooth, velvety consistency that coats every bite. With the addition of angel hair pasta, this soup becomes a complete, satisfying meal that’s easy to prepare and even easier to enjoy.
Why You’ll Love This Recipe:
• Incredibly Creamy: The blend of cream cheese, milk, and cheddar creates a luxuriously smooth texture.
• Loaded with Flavor: Smoky bacon, ranch seasoning, and garlic make every bite packed with deliciousness.
• Hearty and Satisfying: With shredded chicken and pasta, this soup is filling enough to be a meal on its own.
Ingredients
Soup Base:
• 3 cups cooked, shredded chicken breast
• 10.5 oz condensed cream of chicken soup (1 can)
• 6 cups low-sodium chicken stock
• 1 cup whole milk
• 8 oz cream cheese, softened
• ½ tsp garlic powder
• 2 tbsp Ranch seasoning mix
Vegetables:
• ½ cup diced carrots
• ½ cup diced celery
• 1 small onion, chopped
• 3 cloves garlic, minced
Add-Ins:
• 10 strips bacon, cooked and diced
• 2 cups shredded cheddar cheese
• 8 oz angel hair pasta, broken into smaller lengths
Instructions
Step 1: Prepare the Bacon and Chicken
1. Preheat the oven to 350°F (175°C).
2. Lay bacon strips on a baking sheet lined with parchment paper. Bake for 12–15 minutes or until crispy. Transfer to a plate lined with paper towels to drain excess grease, then chop into small pieces.
3. If the chicken isn’t cooked yet, boil or bake it, then shred using two forks. Set aside.
Step 2: Sauté the Vegetables
1. In a large stockpot, heat 1 tbsp olive oil or butter over medium heat.
2. Add the chopped onion, celery, and carrots, sautéing for 5–6 minutes until softened.
3. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Create the Creamy Broth
1. In a bowl, whisk together the condensed cream of chicken soup and whole milk until smooth.
2. Pour the mixture into the stockpot along with the chicken stock, Ranch seasoning, garlic powder, and cream cheese.
3. Stir continuously over medium heat until the cream cheese is fully melted and the broth is smooth.
Step 4: Add the Chicken and Bacon
1. Stir in the shredded chicken and chopped bacon, reserving a small amount of bacon for garnish.
2. Reduce the heat to low and let the soup simmer for 5–7 minutes to allow the flavors to develop.
Step 5: Cook the Pasta and Add Cheese
1. Add the broken angel hair pasta to the pot, stirring frequently to prevent it from sticking together.
2. Cook for 6–8 minutes until the pasta is tender.
3. Stir in the shredded cheddar cheese, allowing it to melt into the soup for a rich, cheesy finish.
Step 6: Serve and Enjoy
1. Ladle the hot soup into bowls and garnish with extra bacon bits or fresh herbs, if desired.
2. Serve immediately with crusty bread or a side salad for a complete meal.
Tips
• Use Rotisserie Chicken: For an even quicker version, shred a store-bought rotisserie chicken instead of cooking your own.
• Don’t Overcook the Pasta: Since the noodles will continue to soften in the broth, remove from heat as soon as they reach al dente.
• Adjust the Thickness: If the soup is too thick, add a bit more chicken stock to loosen it up. If it’s too thin, let it simmer for a few extra minutes to reduce.
• Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for a little heat.
Storage Options
• Refrigerator: Store in an airtight container for up to 4 days. Reheat gently on the stove, adding a splash of broth or milk if needed.
• Freezer: This soup freezes well without the pasta. If planning to freeze, omit the noodles and add fresh pasta when reheating. Store in a freezer-safe container for up to 3 months.
• Reheating: Warm leftovers on the stove over low heat, stirring occasionally. If reheating from frozen, let it thaw in the fridge overnight before warming.
