CRACK CHICKEN SOUP

As the chilly winds of winter approach, there’s nothing quite like a warm bowl of soup to bring comfort and joy. Today, I’m excited to share a recipe that takes the classic chicken soup to a whole new level of indulgence – the Crack Chicken Soup. Packed with shredded chicken, bacon, and creamy goodness, this soup is not only easy to make but also a guaranteed crowd-pleaser. Let’s dive into the details and uncover the secrets to making this heartwarming dish.

Frequently Asked Questions (FAQs)

Q: Can I use pre-cooked rotisserie chicken?

A: Absolutely! Using pre-cooked chicken is a time-saving hack that adds convenience without compromising flavor.

Q: Is there a substitute for condensed chicken soup?

A: In a pinch, you can use a homemade roux with chicken broth and a splash of heavy cream for a similar consistency.

Q: Can I freeze Crack Chicken Soup?

A: While it’s possible, keep in mind that dairy-based soups may undergo texture changes after freezing. If reheating, add a bit of broth to restore the desired consistency.

Kitchen Essentials

  • Baking sheet
  • Large saucepan
  • Medium bowl
  • Whisk
  • Cooking utensils

Ingredients You’ll Need:

  • 3 cups shredded chicken
  • 10.5 oz. condensed chicken soup
  • 6 cups low-sodium chicken broth
  • 1 cup full-fat milk
  • 8 oz. cream cheese
  • 1/2 cup carrots, cubed
  • 1/2 cup celery, cubed
  • 1 small onion
  • 10 slices of bacon, cooked and cubed
  • 2 tablespoons ranch seasoning mix
  • 3 garlic cloves
  • 1/2 teaspoon garlic powder
  • 2 cups shredded cheddar cheese
  • 8 oz pasta

Directions:

  1. Preheat Oven:
    Preheat your oven to 350 degrees to get things started.
  2. Prepare the Chicken:
    Place chicken breasts on a baking sheet, season with salt and pepper, and bake for 20 minutes. Remove from the oven and chop the chicken using two forks.
  3. Cook the Bacon:
    While the chicken bakes, cook the bacon until crispy. Once cooled, cut it into small pieces and set it aside.
  4. Sauté Vegetables:
    In a large saucepan over medium heat, sauté chopped onion, celery, and carrots in oil or butter for 5 minutes or until the vegetables are soft.
  5. Prepare Soup Base:
    In a medium bowl, combine condensed chicken soup with 1 cup of milk. Whisk until smooth. Add the soup mixture to the pot, followed by chicken broth. Stir until combined.
  6. Add Seasonings and Cream Cheese:
    Add ranch seasoning, garlic, and garlic powder. Introduce the cream cheese and stir until melted. Bring the mixture to a boil, stirring occasionally, until the cream cheese is fully incorporated into the soup.
  7. Incorporate Chicken and Bacon:
    Add the chopped chicken and bacon, then reduce the heat to medium-low. Let it simmer for a delightful infusion of flavors for about 20 minutes.
  8. Introduce Pasta and Cheese:
    Add pasta (divided into halves or quarters) and shredded cheddar cheese. Cook over low heat until the pasta is tender and the cheese has melted, approximately 5-7 minutes.

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