Can I use rotisserie chicken or leftover cooked chicken?

Absolutely, and it’s a real time-saver! Rotisserie chicken shreds beautifully and soaks up the flavors perfectly. Leftover grilled or baked chicken also works great.

Can I make this gluten-free?

Yes—use gluten-free angel hair pasta or even rice noodles, and double-check your ranch seasoning and cream of chicken soup are gluten-free versions.

What if I don’t have ranch seasoning?

You can quickly mix up your own using dried dill, garlic powder, onion powder, parsley, chives, and a touch of salt and pepper. It won’t be quite the same as a packet, but still delicious.

How can I prevent the dairy from curdling?

Let the cream cheese come to room temperature, and make sure to keep the soup on a gentle simmer (not a rolling boil) once you add the dairy. Add the cheese and milk slowly, stirring constantly.

Crack Chicken Soup Recipe

Description

This Crack Chicken Soup is a creamy, comforting one-pot meal combining shredded chicken, bacon, ranch flavors, cream cheese, and tender angel hair pasta. Perfect for chilly evenings, this soup is loaded with cheese, veggies, and a rich, savory broth that’s sure to be a family favorite.

Ingredients

Units Scale

Main Ingredients

2 cups shredded chicken
8 oz. cream cheese
2 cups shredded cheddar cheese
10 slices bacon, cooked and crumbled
8 oz. angel hair pasta

Vegetables

1/2 cup carrots, diced
1/2 cup celery, diced
1 onion, chopped

Liquids & Pantry

1 can cream of chicken soup
1 cup milk
6 cups chicken broth
1 tbsp olive oil

Seasonings

2 tbsp ranch seasoning mix
3 tsp minced garlic
1/2 tsp garlic powder
Salt and pepper, to taste

Cook Mode Prevent your screen from going dark

Instructions

Sauté the Vegetables
Heat the olive oil in a large pot over medium-high heat. Add the chopped celery, onion, and carrots, and sauté for several minutes until the vegetables begin to soften and become tender.
Combine Soup Base
In a small bowl, whisk together the milk and can of cream of chicken soup until smooth. Pour the mixture into the pot with the vegetables.
Add Seasonings
Stir in the ranch seasoning mix, minced garlic, garlic powder, and season with salt and pepper to taste. Mix well to distribute the flavors evenly.
Melt in Cream Cheese
Cut the cream cheese into cubes and add to the pot. Stir continuously until the cream cheese is fully melted and the broth becomes creamy and smooth.
Add Broth and Boil
Pour in the chicken broth. Stir to combine, then increase the heat and bring the mixture to a gentle boil.
Add Chicken and Bacon; Simmer
Add the shredded chicken and cooked, crumbled bacon to the soup. Reduce the heat to low and let the soup simmer for about 20 minutes to allow flavors to meld together.
Add Cheese and Pasta
Stir in the shredded cheddar cheese until melted. Break the angel hair pasta in half and add to the pot. Continue to cook on low heat until the pasta is tender, about 8-10 minutes, stirring occasionally to prevent sticking.
Serve
Taste and adjust salt and pepper as needed. Ladle the creamy soup into bowls and enjoy hot.

Notes

For a lighter version, use reduced-fat cream cheese and milk.
Leftover rotisserie chicken works great for this recipe.
To make the soup gluten-free, substitute the angel hair pasta and cream of chicken soup for gluten-free versions.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1/6 of recipe
Calories: 560
Sugar: 5g
Sodium: 1450mg
Fat: 32g
Saturated Fat: 15g
Unsaturated Fat: 13g
Trans Fat: 0.5g
Carbohydrates: 32g
Fiber: 2g
Protein: 36g
Cholesterol: 115mg