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Bowl of delicious Crack Chicken Soup topped with herbs and spices.

Crack Chicken Soup

This comforting and creamy Crack Chicken Soup combines tender shredded chicken with rich cream cheese, sharp cheddar, and smoky turkey bacon bits for a hearty, satisfying meal perfect for any chilly day.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Protein
  • 2 cups cooked, shredded chicken Use breast or thigh — thighs give more richness, breasts keep it lean.
Smoky, crispy element
  • ½ cup turkey bacon bits or vegetarian smoky bacon-style crumbles Use store-bought turkey bacon crumbles for convenience.
Creamy base
  • 4 ounces cream cheese, softened Softened slightly at room temperature for smooth melting.
  • ¼ cup heavy cream or whole milk (optional) To thin the soup if you prefer extra silkiness.
Cheesy goodness
  • 1 cup shredded sharp cheddar cheese Freshly shredded melts best.
Broth and aromatics
  • 4 cups low-sodium chicken broth Reduces saltiness and gives you control.
  • ½ teaspoon garlic powder Or 1 clove minced garlic if you prefer fresh.
  • ½ teaspoon onion powder Or 1/4 cup finely minced onion, gently sautéed first.
Bright finish
  • 2 tablespoons chopped green onions or chives For garnish and fresh flavor pop.

Method
 

Prepare the chicken
  1. Place raw chicken breasts or thighs into a saucepan and cover with water or chicken broth. Bring to a gentle boil, then reduce to a simmer.
Shred the cooked chicken
  1. Remove cooked chicken to a cutting board and shred into bite-sized pieces using two forks or your hands.
Build the creamy base
  1. In a large pot over medium heat, pour in the chicken broth. Add the softened cream cheese, garlic powder, and onion powder.
  2. Stir continuously until the cream cheese melts smoothly into the broth and the mixture looks glossy and thick.
Add the shredded cheddar
  1. Reduce the heat to low and gradually stir in the shredded cheddar cheese until it is fully melted and the soup is creamy.
Fold in the crispy bits
  1. Stir in the turkey bacon bits so their smoky flavor melds into the soup.
Add the shredded chicken
  1. Add the shredded chicken into the pot and let the soup simmer on low for a few minutes so the flavors can marry.
Finish with fresh green onions
  1. Remove the pot from heat and stir in most of the chopped green onions, reserving a little for garnish.
Serve immediately
  1. Ladle into warmed bowls and sprinkle with the reserved crispy bits and extra green onions for visual pop.

Notes

To enhance the soup's heartiness, consider adding diced potatoes or rice, or stirring in sweet corn for bursts of sweetness and color. Storage tips include refrigerating in an airtight container for up to 3 days or freezing for up to 2 months.