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Crack Chicken Soup

September 27, 2021 by Lucy Parissi Leave a Comment

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This creamy Crack Chicken Soup recipe is packed with flavor! A delicious medley of bacon, chicken, veggies, cheese, spinach, and ranch seasoning. Low carb and Keto if you use miracle noodles and Slimming Friendly with minor tweaks.

Make sure to check my Creamy Tarragon Chicken!

Post may contain affiliate links. For more information, check my disclosure

Three sevings of Crack chicken soup garnished with parsley and shredded cheddar

The minute the weather turns chilly I turn to my favorite comfort foods… and I think homemade chicken soup is probably the ultimate in cozy, warming yumminess!

I have several chicken soup recipes on this site and you simply GOTTA try my latest  – Crack Chicken and Noodle Soup! A must for lovers of my Slow Cooker Crack Chicken recipe and just as deliciously addicting.

You can add a little flour in with the butter for a thicker soup and some heavy cream if you like it (even) richer and creamier!

HERE’S WHAT YOU WILL NEED

  • Bacon lardons or streaky bacon strips
  • Onions, celery, carrots and garlic
  • Ranch seasoning or homemade Ranch seasoning made up of  garlic powder, onion granules, dried dill, parsley and chives plus salt and pepper
  • Chicken broth or you can use a stock cube
  • Chicken breasts (mini chicken breasts or chicken tenders ideally) or you can use leftover roast chicken or shredded Rotisserie chicken
  • Broken vermicelli noodles, small soup pasta or miracle noodles
  • Full fat cream cheese 

HOW TO MAKE CRACK CHICKEN SOUP

Full measurements and instructions can be found on the printable recipe card at the bottom of the page. Please take a look at the steps and video before attempting this recipe!

Cook the bacon in a large pot (I used my Greenpan Dutch Oven) until crispy and set aside.

cooking bacon in a dutch oven

Add the butter in the same pot and heat until foaming. Sautée the onion, celery and carrots, stirring over medium-low heat for 5 minutes or until softened.

Carrots, onions and celery in large pot

Stir in the minced garlic and add the Ranch seasoning or garlic, onion granules, dried dill, parsley, chives, salt and pepper. Pour in the stock and bring to a low simmer.

Add the chicken tenders and simmer for 25 minutes over medium-low heat or until the chicken is cooked through.

adding chicken breasts to pot of soup

Shred the chicken using two forks in the soup or remove it with tongs and shred in a bowl before adding back to the pot.

Add the noodles if using and stir into the soup. I used broken up vermicelli which cooks in under four minutes. Adjust the cooking time depending on the type of pasta used.

adding vermicelli noodles to pot of chicken soup

Add the softened cream cheese, half the crispy bacon and fresh parsley and stir well. 

adding cream cheese to pot of chicken soup

Taste and adjust the seasoning if needed then spoon into warm bowls. Top the remaining bacon, shredded cheddar cheese and prepare to swoon!

Bowl of Crack chicken soup with a soup tureen on the side

CRACK CHICKEN SOUP VARIATIONS

KETO CRACK CHICKEN SOUP 

You can keep this soup low carb and suitable for the Keto diet by leaving out the noodles or by replacing them with shirataki noodles (also known as Miracle noodles /  Zero noodles / Konjac noodles) which contain no carbs or calories.

Shirataki noodles need to be rinsed well in cold water before being added to your soup. Miracle noodles come in several shapes – the ramen or rice ones are best for this recipe.

SLIMMING WORLD CRACK CHICKEN SOUP

Believe it or not it IS possible to make a slimming friendly variation of this soup! You will need to use back bacon or turkey bacon (fat removed), a low calories spray instead of butter and fat-free or reduced fat cream cheese.

Mix the cream cheese with some of the soup broth first before adding to the pot to prevent the cream cheese from splitting.

STORING AND FREEZING

Store any leftover chicken soup in an airtight container and keep in the fridge for up to 3 days.

You might need to add a little hot water to thin the soup before reheating on the stove over medium heat.

This soup is suitable for freezing without the noodles. Pour the cooled soup in freezer bags or suitable containers making sure to allow a little space as the liquid will expand when it freezes.

Thaw overnight in the fridge and reheat on the stove – adding the noodles then if desired.

 OTHER RECIPES YOU MIGHT ENJOY

  • Slow Cooker Crack Chicken (Keto Crack Chicken)
  • Hearty Chicken Vegetable Soup
  • Creamy Chicken Enchilada Soup – Slimming Friendly
  • Sicilian Chicken Soup | Slow Cooker or Hob
  • Keto Chicken Soup – Hearty and Delicious!

Have you made my Crack chicken soup recipe? Post a photo on my Facebook page, share it on Instagram, or save it to Pinterest with the tag #supergoldenbakes. I can’t wait to see your take on it!

Three sevings of Crack chicken soup garnished with parsley and shredded cheddar

Crack Chicken Soup

Lucy Parissi | Supergolden Bakes
This creamy Crack Chicken Soup recipe is packed with flavor! A delicious medley of bacon, chicken, veggies, cheese and ranch seasoning. Low carb and Keto if you use shirataki noodles and Slimming Friendly with minor tweaks.
4.7 from 10 votes
Print Rate
Course: Soup
Cuisine: American
Keyword: Crack Chicken Soup
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 637kcal

Ingredients

  • 1 cup (130g) bacon lardons or 4 slices bacon, diced
  • 1 tbsp butter
  • 1 large yellow onion , diced
  • 2 ribs celery , finely diced
  • 2 carrots , cut into small cubes
  • 2 cloves garlic , minced
  • ½ tsp salt
  • ½ tsp ground pepper
  • ½ tsp garlic powder
  • ½ tsp onion granules
  • ½ tsp dried dill
  • ½ tsp dried parsley
  • ½ tsp dried chives
  • 6 cups (1.4 litres) hot chicken broth (chicken stock)
  • 1 pound (450g) chicken tenders (mini chicken breasts)
  • 1 cup (120g) broken vermicelli noodles or small pasta shapes
  • 1 cup (225g) full fat cream cheese softened
  • 1 tbsp fresh parsley chopped
  • shredded cheddar cheese , as much as you like
  • salt and fresh ground pepper , to taste

Instructions

  • Cook the bacon in a large pot (I used my Greenpan Dutch Oven) until crispy and set aside.
  • Add the butter in the same pot and heat until foaming. Sautée the onion, celery and carrots, stirring over medium-low heat for 5 minutes or until softened.
  • Stir in the minced garlic and add the Ranch seasoning or garlic, onion granules, dried dill, parsley, chives, salt and pepper. Pour in the stock and bring to a low simmer.
  • Add the chicken tenders and simmer for 25 minutes over medium-low heat or until the chicken is cooked through.
  • Shred the chicken using two forks in the soup or remove it with tongs and shred in a bowl before adding back to the pot.
  • Add the noodles if using and stir into the soup. I used broken up vermicelli which cooks in under four minutes. Adjust the cooking time depending on the type of pasta used.
  • Add the softened cream cheese, half the crispy bacon and fresh parsley and stir well.
  • Taste and adjust the seasoning if needed then spoon into warm bowls. Top the remaining bacon, shredded cheddar cheese and prepare to swoon!

Video

Notes

KETO CRACK CHICKEN SOUP
You can keep this soup low carb and suitable for the Keto diet by leaving out the noodles or by replacing them with shirataki noodles (also known as Miracle noodles / Zero noodles / Konjac noodles) which contain no carbs or calories.
Shirataki noodles need to be rinsed well in cold water before being added to your soup. Miracle noodles come in several shapes – the ramen or rice ones are best for this recipe.
SLIMMING WORLD CRACK CHICKEN SOUP
Believe it or not it IS possible to make a slimming friendly variation of this soup! You will need to use back bacon or turkey bacon (fat removed), a low-calorie cooking spray and fat-free or reduced fat cream cheese.
Mix the cream cheese with some of the soup broth first before adding to the pot to prevent the cream cheese from splitting.
STORING AND FREEZING
  • Store any leftover chicken soup in an airtight container and keep in the fridge for up to 3 days. You might need to add a little hot water to thin the soup before reheating on the stove over medium heat.
  • This soup is suitable for freezing without the noodles. Pour the cooled soup in freezer bags or suitable containers making sure to allow a little space as the liquid will expand when it freezes. Thaw overnight in the fridge and reheat on the stove – adding the noodles then if desired.

Nutritional Info

Calories: 637kcal | Carbohydrates: 39g | Protein: 47g | Fat: 33g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 183mg | Sodium: 3086mg | Potassium: 1052mg | Fiber: 3g | Sugar: 6g | Vitamin A: 6510IU | Vitamin C: 36mg | Calcium: 123mg | Iron: 2mg
Tried this recipe?Mention @supergolden88 or tag #supergoldenbakes!
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HEY, NICE TO MEET YOU!

Picture of Lucy ParissiHi, I am Lucy Parissi, the recipe developer, food  photographer and author behind Supergolden Bakes. If you are looking for easy sweet and savoury recipes that are packed with flavour you have come to the right place!  READ MORE

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