This Creamy Crack Chicken Soup dish is bursting with cheesy flavor! Beef, chicken, cheese, spinach, and ranch flavor make this the ideal winter comfort dinner. Low carb and Keto friendly as well!
Do you want more crack chicken recipes? Try this recipe for Baked Crack Chicken Breasts or this one for Instant Pot Crack Chicken!
SOUP WITH CRACK CHICKEN
Warm up with a bowl of Creamy Crack Chicken Soup! Based on the success of my Baked Crack Chicken Breasts and Instant Pot Crack Chicken, I believe you will adore crack chicken soup.
This soup is by far my favorite homemade chicken soup. It’s delicious, warm, and quite simple to make. You’ll appreciate every mouthful of it after it’s ready in less than 30 minutes. Crack Chicken Soup is an ideal dish for cold winter nights, but we like it all year long.
Ingredients
3 cups shredded chicken
10.5 oz. chicken soup, condensed
6 cups reduced sodium chicken stock
1 cup whole milk
8 ounces cream cheese
1/2 cup diced carrots
1/2 cup diced celery
1 medium onion
10 cooked and chopped beef slices
2 tbsp Ranch seasoning blend
3 garlic cloves
a half teaspoon garlic powder
2 cups shredded cheddar cheese
Angel hair pasta, 8 oz.
Instructions
Preheat the oven to 350°F.
Cook the beef and set it aside to cool. Set aside after cutting into bite-sized pieces.
Season the chicken breasts with salt & pepper and bake for 20 minutes on a sprayed cookie sheet. Remove the chicken from the oven and shred it with two forks.
Cook the chopped onion, celery, and carrots in a large stock pot with 1 tablespoon oil or butter over medium heat. Cook for 5 minutes, or until the vegetables are soft.
Combine condensed chicken soup and 1 cup milk in a medium-sized mixing bowl. Whisk until completely smooth. Stir the soup mixture into the pot. Stir in the chicken broth to mix.
Combine ranch seasoning, garlic, and garlic powder in a mixing bowl.
Stir in the cream cheese until it is completely melted. Bring to a boil, stirring regularly, until the cream cheese is integrated.
Reduce the heat to medium-low and add the chicken and beef. Allow for a 20-minute simmer.
Mix in the pasta (cut in half or quarters) and cheddar cheese.
