Can I make this soup in advance?

Absolutely! This soup is an ideal make-ahead meal. The flavors actually develop and meld as it sits in the fridge. Just reheat gently on the stovetop or in the microwave before serving.

What’s the best way to shred chicken quickly?

The easiest method is to use two forks, but for large batches, a hand mixer on low speed in a bowl does the job in seconds—perfect for soup recipes like this.

Can I use turkey or another protein instead of chicken?

You sure can! Shredded turkey (great for holiday leftovers), or even cooked, crumbled sausage makes fantastic substitutes and gives the soup its own character.

Is there a lower-fat option for this recipe?

Yes, you can use light cream cheese, reduced-fat cheddar, and half-and-half instead of heavy cream. The soup will be a bit less rich but still deliciously creamy.

Creamy Crack Chicken Soup Recipe

Description

This Creamy Crack Chicken Soup is a rich, flavorful dish featuring shredded chicken, crispy bacon, a blend of cheeses, fresh spinach, and aromatic herbs in a savory broth. It’s an easy, comforting soup perfect for busy weeknights or a cozy lunch. Creamy and packed with protein, this low-carb soup will quickly become a family favorite.

Ingredients

Units Scale

Bacon and Aromatics

4 slices bacon, diced
1 tbsp butter
1 white onion, diced
3 cloves garlic, minced

Soup Base

5 cups chicken broth (preferably low-sodium)
3 bay leaves
1 tsp garlic powder
1 tsp onion powder
1/2 tsp dried dill
1/2 tsp dried chives
Salt and black pepper, to taste

Main Ingredients

4 cups cooked chicken, shredded
8 oz cream cheese
1 cup cheddar cheese, grated
4 cups baby spinach
1/4 cup heavy cream

Garnish

Fresh dill, chopped, for garnish
Green scallions, sliced, for garnish

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Instructions

Cook the Bacon: In a large pot or Dutch oven over medium heat, cook the diced bacon until crispy. Remove the bacon with a slotted spoon and set aside, leaving the bacon fat in the pot.
Sauté Aromatics: Add butter to the pot with the bacon fat. Once melted, add the diced onion and sauté until translucent, about 3-4 minutes. Stir in the minced garlic and cook for 1 minute until fragrant.
Prepare Soup Base: Pour in the chicken broth and add bay leaves, garlic powder, onion powder, dried dill, dried chives, salt, and black pepper. Stir well to combine and bring to a simmer.
Add Chicken and Cheese: Add the shredded cooked chicken, cream cheese (cut into blocks for easier melting), and grated cheddar cheese. Stir continuously until the cheeses are fully melted and the soup becomes creamy and smooth.
Incorporate Spinach & Cream: Add the baby spinach and stir until wilted. Pour in the heavy cream, mixing well to ensure the soup is rich and creamy.
Simmer and Finish: Allow the soup to simmer for an additional 5-10 minutes, then remove the bay leaves. Taste and adjust seasoning if needed.
Garnish and Serve: Ladle the hot soup into bowls. Top with reserved crispy bacon, fresh chopped dill, and green scallions before serving.

Notes

Use rotisserie chicken for convenience and extra flavor.
For a lighter version, substitute half and half for heavy cream.
Add more spinach or other greens if desired.
The soup thickens as it sits; thin with extra broth if needed.
Store leftovers in an airtight container in the refrigerator for up to 3 days.

Nutrition

Serving Size: 1 bowl (about 1 1/2 cups)
Calories: 420
Sugar: 4g
Sodium: 970mg
Fat: 32g
Saturated Fat: 14g
Unsaturated Fat: 14g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 31g
Cholesterol: 117mg