Name: Crack Chicken Soup
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: American
Ingredients: 2 pounds boneless, skinless chicken breasts; 8 cups chicken broth; 8 ounces cream cheese, softened; 2 cups shredded cheddar cheese; 1 medium onion, diced; 2 cloves garlic, minced; 2 stalks celery, chopped; 2 medium carrots, diced; 1 packet ranch seasoning mix; ½ teaspoon salt; ½ teaspoon black pepper

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I love how this crack chicken soup comes together into a creamy, comforting bowl that feels hearty and satisfying without being complicated. I make it when I want a warm, cozy meal that’s packed with flavor and perfect for any day of the week.

Why You’ll Love This Recipe

I keep this recipe on repeat because it’s easy, filling, and incredibly comforting. I like that it uses simple ingredients and turns them into a rich, creamy soup that feels like comfort food at its best. It’s also great for leftovers, which makes it ideal for meal prep or busy weeks.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

2 pounds boneless, skinless chicken breasts
8 cups chicken broth
8 ounces cream cheese, softened
2 cups shredded cheddar cheese
1 medium onion, diced
2 cloves garlic, minced
2 stalks celery, chopped
2 medium carrots, diced
1 packet ranch seasoning mix
½ teaspoon salt
½ teaspoon black pepper

Directions

I start by adding the diced onion, garlic, celery, and carrots to a large pot with a small splash of chicken broth. I cook them over medium heat until they soften and become fragrant.

I place the chicken breasts into the pot and pour in the remaining chicken broth. I let everything simmer until the chicken is fully cooked and tender, which usually takes about 20 minutes. I remove the chicken, shred it, and return it to the pot.

I stir in the softened cream cheese, ranch seasoning mix, and shredded cheddar cheese. I keep stirring until the soup becomes smooth and creamy. I season with salt and black pepper, then let the soup simmer for a few more minutes before serving.

Servings And Timing

I usually get about 6 servings from this recipe.
Prep time is around 10 minutes, cooking time is about 30 minutes, and the total time comes to roughly 40 minutes.

Variations

I sometimes add diced potatoes to make the soup even heartier. When I want more vegetables, I like adding corn, peas, or spinach near the end of cooking. For a spicy twist, I mix in red pepper flakes or a dash of hot sauce.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup gently on the stove over low heat, stirring often. If the soup thickens too much, I add a bit of chicken broth to reach the desired consistency.

FAQs

Can I use cooked chicken instead of raw chicken?

I often use cooked or rotisserie chicken. I simply add it after the vegetables have simmered in the broth.

Can I freeze this soup?

I find it can be frozen, but the texture may change slightly due to the cream cheese. I prefer storing it in the refrigerator for best results.

Can I make this soup in a slow cooker?

I like adding everything except the cheeses to the slow cooker and cooking on low, then stirring in the cream cheese and cheddar at the end.

What can I use instead of ranch seasoning?

I mix garlic powder, onion powder, dried dill, and parsley when I want a homemade version.

How can I make the soup thinner?

I simply add extra chicken broth until the soup reaches the consistency I like.

Conclusion

I love this crack chicken soup because it’s creamy, comforting, and easy to make with everyday ingredients. It’s a dependable recipe I enjoy serving when I want a warm, satisfying meal that always delivers on flavor.