Go Back
–+ servings

Creamy Crack Chicken Soup

A rich and creamy chicken soup with a delightful blend of flavors, perfect for a comforting meal.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: main, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Chicken and Broth
  • 1 lb boneless, skinless chicken breasts cut into cubes
  • 4 cups chicken broth low sodium preferred
  • 1 cup carrots diced
  • 1 cup celery diced
  • 1 cup onion diced
Creamy Base
  • 8 oz cream cheese softened
  • 1 cup heavy cream
  • 1 cup shredded cheddar cheese for garnish
  • 1 tbsp ranch seasoning mix
Seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt to taste
  • 1 tsp black pepper to taste

Method
 

Prepare the Chicken and Vegetables
  1. In a large pot, add the chicken, carrots, celery, onion, and chicken broth. Bring to a boil over medium-high heat.
  2. Reduce heat to medium-low and let it simmer for about 20 minutes, or until the chicken is cooked through.
Make the Creamy Base
  1. Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot.
  2. In a separate bowl, mix the softened cream cheese, heavy cream, ranch seasoning, garlic powder, onion powder, salt, and pepper until smooth.
  3. Add the creamy mixture to the pot and stir until well combined. Let it simmer for an additional 5 minutes.
Serve
  1. Ladle the soup into bowls and top with shredded cheddar cheese. Serve hot.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 10gProtein: 30gFat: 35gSaturated Fat: 20gFiber: 1gSugar: 2g

Notes

This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stove before serving.

Tried this recipe?

Let us know how it was!