Description
This Crack Chicken Soup is a creamy, comforting dish that features tender shredded chicken simmered with ranch seasoning, cream cheese, cheddar cheese, and fresh green onions. Perfect for a quick family meal, this hearty soup combines rich flavors and a smooth texture in under 40 minutes.
Ingredients
Scale
Main Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 packet ranch dressing mix (about 1 ounce)
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 cup chopped green onions
- Salt and pepper to taste
Instructions
- Cook the chicken: In a large pot, combine the chicken breasts and chicken broth. Bring the mixture to a boil over medium heat to start cooking the chicken evenly.
- Simmer the chicken: Reduce the heat to low and let the chicken simmer for about 20 minutes until it is fully cooked through and tender.
- Shred the chicken: Remove the chicken breasts from the pot and shred them finely using two forks. Return the shredded chicken back to the pot with the broth.
- Add creaminess and seasoning: Stir in the ranch dressing mix and softened cream cheese until everything is well combined and the cream cheese is melted into the broth.
- Simmer and meld flavors: Continue to simmer the soup for an additional 10 minutes, stirring occasionally to ensure all ingredients are incorporated and heated through.
- Finish the soup: Add the shredded cheddar cheese and chopped green onions to the pot. Stir until the cheese has melted completely and the soup is hot.
Notes
- Use low-sodium chicken broth to better control the salt level in the soup.
- For extra creaminess, use full-fat cream cheese and cheddar cheese.
- Feel free to add cooked bacon bits for an additional smoky flavor twist.
- This soup can also be made in a slow cooker by cooking the chicken breasts in broth for 4-6 hours on low before shredding and adding the remaining ingredients.
- Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
