AuthorRita's Kitchen
RatingDifficultyIntermediate

This creamy crack chicken soup recipe is loaded with incredible cheesy flavor! The perfect winter comfort soup prepared with bacon, chicken, cheese, spinach, and ranch seasoning.

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Yields10 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins

 4 Slices bacon, diced
 1 tbsp Butter
 1 Small yellow onion, diced
 6 cups Low sodium chicken broth
 ½ tsp Garlic powder
 ½ tsp Onion powder
 ½ tsp Dried dill weed
 ½ tsp Dried chives
 Salt and Pepper to taste
 1 Bay leaf
 4 cups Cooked, shredded chicken
 8 oz Package cream cheese, softened
 1 cup Shredded Cheddar Cheese
 4 cups Baby spinach
 ¼ cup Heavy Cream
 Sliced green onion for garnish (optional)

1

Cook diced bacon to a crisp in a dutch oven or soup pot.
Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.

2

Add butter to the pot and melt over medium-high heat.

3

Stir in onions and cook for 3 minutes.

4

Stir in garlic and cook for 20 seconds.

5

Add chicken broth and scrape up all the browned bits from the bottom of the pot.

6

Season with garlic powder, onion powder, dill weed, chives, salt and pepper.

7

Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.

8

Stir in shredded chicken; cook for 5 minutes.

9

Add cream cheese and whisk (stir) in until completely melted and combined.

10

Stir in shredded cheese; whisk (stir) until melted and thoroughly combined.

11

Add baby spinach; cook for 2 minutes.

12

Stir in heavy cream and cook for 1 minute.

13

Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.

14

Remove soup from heat; top with scallions and previously prepared bacon. Serve.

Category, CuisineCooking Method

Ingredients

 4 Slices bacon, diced
 1 tbsp Butter
 1 Small yellow onion, diced
 6 cups Low sodium chicken broth
 ½ tsp Garlic powder
 ½ tsp Onion powder
 ½ tsp Dried dill weed
 ½ tsp Dried chives
 Salt and Pepper to taste
 1 Bay leaf
 4 cups Cooked, shredded chicken
 8 oz Package cream cheese, softened
 1 cup Shredded Cheddar Cheese
 4 cups Baby spinach
 ¼ cup Heavy Cream
 Sliced green onion for garnish (optional)

Directions

1

Cook diced bacon to a crisp in a dutch oven or soup pot.
Remove bacon from pot with a slotted spoon, leaving bacon grease in the pot.

2

Add butter to the pot and melt over medium-high heat.

3

Stir in onions and cook for 3 minutes.

4

Stir in garlic and cook for 20 seconds.

5

Add chicken broth and scrape up all the browned bits from the bottom of the pot.

6

Season with garlic powder, onion powder, dill weed, chives, salt and pepper.

7

Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes.

8

Stir in shredded chicken; cook for 5 minutes.

9

Add cream cheese and whisk (stir) in until completely melted and combined.

10

Stir in shredded cheese; whisk (stir) until melted and thoroughly combined.

11

Add baby spinach; cook for 2 minutes.

12

Stir in heavy cream and cook for 1 minute.

13

Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf.

14

Remove soup from heat; top with scallions and previously prepared bacon. Serve.

Creamy Crack Chicken Soup