Description
This Crack Chicken Soup is a cozy, creamy bowl of comfort packed with tender chicken, smoky bacon, cheddar cheese and ranch seasoning — a one-pot wonder ready in 40 minutes.
Ingredients
Scale
- 8 oz. angel hair pasta
- 1 lb boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 slices bacon, cooked and crumbled
- ½ cup carrots, diced
- 4 cups chicken broth
- 1 package (8 oz) cream cheese, softened
- 1 cup shredded cheddar cheese
- ½ cup heavy cream
- 1 tsp ranch seasoning
- Salt and pepper, to taste
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chicken breasts and cook until browned and cooked through (about 6-7 minutes per side). Remove the chicken and shred it.
- In the same pot, add the chopped onion and cook until softened (~3-4 minutes). Add the minced garlic and cook for 1 minute more.
- Pour in the chicken broth and bring to a simmer. Stir in the cream cheese until it is fully melted and combined.
- Add the shredded chicken, crumbled bacon, shredded cheddar cheese, and heavy cream to the pot. Stir until the cheese is melted and the soup is creamy.
- Season with ranch seasoning, salt, and pepper to taste. Let the soup simmer on low heat for 10-15 minutes, stirring occasionally.
- Meanwhile, cook the angel hair pasta separately until al dente (or break into pieces and add directly to the pot during the last few minutes, adjusting the liquid accordingly). Drain and add the pasta to the pot.
- Garnish with chopped fresh parsley and serve hot.
Notes
- Adjust the thickness by adding extra chicken broth or heavy cream if needed.
- For a lighter version, swap heavy cream for half-and-half or milk.
- You can replace angel hair pasta with a different shape, or omit it entirely for a low-carb version.