Creamy Crack Chicken Soup
This Creamy Crack Chicken Soup is an absolute comfort classic, blending the irresistible flavors of ranch seasoning with tender, shredded chicken and a luxuriously smooth, cheesy broth. It's deceptively easy to prepare, making it a perfect solution for a satisfying weeknight meal or a cozy indulgence on a chilly evening. Each spoonful delivers a delightful harmony of savory, creamy, and cheesy notes that will keep you coming back for more.
Prep Time
10 minutes
Cook Time
20 minutes
Total Time
30 minutes
Servings
6 servings
Keywords
Why This Recipe Delivers
- Incredibly easy to make, perfect for busy weeknights and minimal fuss.
- Boasts a rich, creamy, and undeniably comforting flavor profile that pleases everyone.
- Utilizes pantry staples and pre-cooked chicken, maximizing convenience and saving time.
- A guaranteed crowd-pleaser that satisfies both kids and adults with its savory goodness.
- Highly versatile for customization, allowing for additional vegetables or a personalized spicy kick.
Ingredients
- 200 grams (7 ounces) cooked shredded chicken breast or thigh
- 1.4 liters (6 cups) low-sodium chicken broth
- 28 grams (1 ounce) ranch seasoning mix (one standard packet)
- 225 grams (8 ounces) cream cheese, softened and cut into cubes
- 100 grams (1 cup) shredded sharp cheddar cheese
- 30 grams (1/2 cup) chopped green onions, divided
- Sea salt, to taste
- Freshly ground black pepper, to taste
Instructions
- In a large, heavy-bottomed pot or Dutch oven, combine the chicken broth and the ranch seasoning mix. Whisk them thoroughly to ensure the seasoning dissolves evenly, infusing the broth with its signature flavor. Bring the mixture to a gentle simmer over medium heat; this helps to meld the flavors before adding the dairy.
- Reduce the heat to low. Add the cooked shredded chicken and the softened cream cheese cubes to the simmering broth. Stir continuously with a whisk or a wooden spoon until the cream cheese is completely melted and smoothly incorporated into the soup, creating a luxurious, creamy base. Ensure no lumps of cream cheese remain.
- Once the cream cheese is fully integrated, stir in the shredded cheddar cheese and half of the chopped green onions. Continue stirring until the cheddar cheese has melted and the soup is uniformly warm. The residual heat of the soup is typically sufficient to melt the cheddar without scorching it.
- Taste the soup and season with sea salt and freshly ground black pepper as needed. Remember that ranch seasoning and chicken broth often contain salt, so adjust cautiously. Serve immediately, garnished with the remaining fresh green onions for a pop of color and a fresh, mild onion flavor.
Tools You’ll Need
- Large pot or Dutch oven
- Whisk or wooden spoon
- Measuring cups and spoons
- Cutting board
- Sharp knife
Essential Success Tips
- Ensure your cream cheese is at room temperature and cut into smaller cubes before adding it to the soup; this helps it melt smoothly and prevents lumps from forming.
- Do not boil the soup vigorously after adding the cream cheese and cheddar; high heat can cause dairy to separate or curdle. Maintain a gentle simmer.
- Always taste the soup before adding extra salt, as both ranch seasoning and chicken broth are typically seasoned and may already provide sufficient sodium.
- For an even smoother, velvety texture, you can use an immersion blender to briefly blend a portion of the soup (after removing the chicken) before stirring in the cheeses.
- Garnish with fresh green onions just before serving to achieve the best vibrant color, texture, and fresh, aromatic flavor.
Professional Cooking Secrets
- For an added layer of depth, sauté a finely diced shallot or half a small onion and a minced clove of garlic in a tablespoon of butter or olive oil in the pot before adding the chicken broth. This builds a foundational aromatic complexity.
- Elevate the chicken flavor by using leftover roasted chicken that was seasoned with a touch of ranch powder, rather than plain boiled chicken. This infuses a more profound savory taste into the dish.
- To help the shredded cheddar melt into an extra-silky consistency without clumping, toss it lightly with a teaspoon of cornstarch before incorporating it into the soup. This creates a smoother emulsion.
Notes
- Storage: Leftover Creamy Crack Chicken Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. When reheating, do so gently on the stovetop over low heat, stirring frequently, or in the microwave. If it appears too thick, add a splash of chicken broth or milk while reheating to adjust consistency.
- Variations: Feel free to stir in a can of drained corn, a handful of frozen peas, or finely diced cooked carrots during the last few minutes of cooking for added vegetables. For those who enjoy a bit of heat, a pinch of red pepper flakes or a dash of hot sauce can be added to taste.
- Serving Suggestion: This hearty soup is substantial enough on its own, but it pairs wonderfully with a side of crusty bread for dipping, simple crackers, or a light green salad.
Frequently Asked Questions
Can I use raw chicken instead of cooked shredded chicken?
Yes, you can. Add diced raw chicken breast or thigh to the simmering broth (during the First Step) and cook until it is no longer pink and cooked through, typically about 8-10 minutes. Then, you can shred the chicken directly in the pot using two forks or remove it, shred, and return it to the soup before proceeding with adding the cream cheese.
Can I freeze Creamy Crack Chicken Soup?
Soups with a high dairy content, like this one, can sometimes separate or develop a grainy texture upon freezing and thawing. While it is technically possible to freeze it, the texture may not be as ideal as freshly made. If you choose to freeze, thaw it overnight in the refrigerator and reheat very gently, whisking well to help re-emulsify the ingredients and improve consistency.
What if my soup is too thick or too thin?
If the soup turns out too thick, simply whisk in a bit more chicken broth, one-quarter cup at a time, until it reaches your desired consistency. If it's too thin, you can create a slurry by mixing one tablespoon of cornstarch with an equal amount of cold water, then slowly whisk it into the simmering soup until it thickens slightly. Cook for another minute to remove any starchy taste.
Nutrition Facts (Per Serving)
Calories: 380, Protein: 25g, Fat: 28g, Carbs: 8g (per serving, estimated based on common ingredients)
Allergy Information
Contains dairy. For individuals with gluten sensitivities, ensure that both the chicken broth and ranch seasoning mix used are certified gluten-free, as ingredients can vary by brand.
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