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Chicken Bacon Ranch Soup (aka Crack Chicken Soup) is a creamy, hearty, and deliciously satisfying low-carb meal the whole family will love. Only 5 net carbs per serving!
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Crack Chicken Soup
I don’t know about y’all, but I could eat soup every single day and never get tired of it.
I love making a big pot of soup and portioning it out so I can enjoy it for lunch throughout the week. One of my favorites is this Bacon Cheddar Ranch soup – aka Crack Chicken Soup!
In case you’re wondering why it’s called crack, “crack” often refers to the combination of cream cheese, bacon, cheddar, and ranch in a recipe.
Low Carb Soup
One of my favorite things about this soup is that it is so easy to customize depending on my mood. I absolutely love this soup as is – but sometimes, I like to add some extra veggies!
Some of my personal favorite veggies to add are spinach, zucchini, or kale. They’re totally optional, and this soup is just as fantastic without them – but if you want to add some veggies, go for it!
And, if you are on a low-carb diet, this soup comes in at only 5 net carbs per serving as written!
Chicken Bacon Ranch Soup recipe
Ingredients for soup
- bacon
- butter
- onion
- celery
- garlic
- boneless skinless chicken breasts
- chicken broth
- dry Ranch dressing mix
- cream cheese
- Cheddar cheese
- heavy whipping cream
For serving
- Crumbled cooked bacon, additional shredded Cheddar cheese, finely chopped green onions, freshly chopped parsley
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How to make Crack Chicken Soup
Time needed: 55 minutes
How to make Chicken Bacon Ranch Soup
- Cook bacon and drain.
In a soup pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon grease in the pot.
- Cook the butter, veggies, garlic, and chicken.
Add the butter to the pot and let it melt. Stir in the onion and celery, cooking and stirring frequently for 3-4 minutes or until the veggies begin to soften. Add the garlic and chicken, cooking, and stirring frequently until the chicken is cooked through – about 7-8 minutes.
- Add chicken broth and seasoning mix; boil.
Add the chicken broth and dry Ranch seasoning mix. Stir, scraping any bits from the bottom. Bring the soup to a boil over medium-high heat.
- Reduce heat and simmer.
Once the mixture begins to boil, cover the pot with a lid and lower the temperature, allowing the soup to simmer for 7-8 minutes.
- Stir in cream cheese, Cheddar, heavy cream, and bacon.
Add the cream cheese to the pot, stirring frequently to fully incorporate it into the soup. Stir in the Cheddar cheese until melted. Stir in the heavy cream until well combined. Return the cooked bacon back to the pot and stir to combine. Remove from heat.
- Serve with garnishes, if desired.
Serve individual bowls with crumbled cooked bacon, additional cheese, green onions, and/or chopped parsley, if desired.
Recipe Notes
Want to change it up a bit and add some veggies? You can add 3-4 cups TOTAL veggies – of one or multiple of any of the following chopped veggies:
- Spinach, chopped
- Broccoli, chopped
- Cauliflower, chopped
- Asparagus, chopped
- Zucchini, chopped
- Kale, chopped
- Mushrooms, chopped
Crack Chicken Soup: FAQs
“Crack chicken” typically refers to chicken in that classic combination of cream cheese, bacon, and ranch.
Absolutely! Allow the soup to cool completely before transferring it to a freezer-safe container or containers. Use within 2-3 months.
Yes! It’s a great way to add some extra nutrition and add a little more bulk to the soup! I’ve included some suggestions, but feel free to use whatever sounds good to you and your family.
⭐ – spinach, broccoli, cauliflower, asparagus, zucchini, kale, mushrooms
There are 5 net carbs per serving.
If you’re not on a low-carb diet, feel free to bulk the soup up with some cooked rice or noodles.
How did you like this recipe
There’s just something so comforting in a bowl of soup … don’t you agree? I would love to know what you thought of this recipe. Was anything confusing for you? Did you run into any problems? Did you make it, and your family loved it? Leave me a comment letting me know!
Other soup recipes you may enjoy
Chicken Bacon Ranch Soup
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Equipment
Ingredients
For the soup
- 6 slices bacon, chopped
- 1 tablespoon butter
- 1 small yellow onion, chopped
- 2 stalks celery, chopped
- 3 – 4 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts, cut into bite-sized chunks
- 6 cups chicken broth
- 1 packet Ranch dressing mix, 1 oz. dry (can also use about 1 tablespoon homemade mix)
- 1 package cream cheese, softened and cut into cubes, 8 oz.
- 1 cup Cheddar cheese, shredded, 8 oz.
- 1 cup heavy whipping cream
For serving
- Crumbled cooked bacon, additional shredded Cheddar cheese, finely chopped green onions, freshly chopped parsley
Instructions
- In a soup pot or Dutch oven, cook the bacon over medium-high heat until crisp. Remove the bacon with a slotted spoon to a paper towel-lined plate to drain. Leave the bacon grease in the pot.
- Add the butter to the pot and let it melt. Stir in the onion and celery, cooking and stirring frequently for 3-4 minutes or until the veggies begin to soften. Add the garlic and chicken, cooking, and stirring frequently until the chicken is cooked through – about 7-8 minutes.
- Add the chicken broth and dry Ranch seasoning mix. Stir, scraping any bits from the bottom. Bring the soup to a boil over medium-high heat.
- Once the mixture begins to boil, cover the pot with a lid and lower the temperature, allowing the soup to simmer for 7-8 minutes.
- Add the cream cheese to the pot, stirring frequently to fully incorporate it into the soup. Stir in the Cheddar cheese until melted. Stir in the heavy cream until well combined. Return the cooked bacon back to the pot and stir to combine. Remove from heat.
- Serve individual bowls with crumbled cooked bacon, additional cheese, green onions, and/or chopped parsley, if desired.
Notes
- Chopped Spinach
- Chopped Broccoli
- Chopped Cauliflower
- Chopped Asparagus
- Chopped Zucchini
- Chopped Kale
- Chopped Mushrooms
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
The chicken, bacon, ranch soup was absolutely delicious! The rich, savory flavors of the chicken and bacon were perfectly complemented by the creamy ranch seasoning. It had a hearty, comforting feel that made every spoonful satisfying. This is definitely a soup I’ll be making again—it’s great as is! Helpful tip: I I like soup thicker so I guess one would I actually like Chowder. I added a cornstarch Slurry to thicken it up and it was absolutely fantastic. I also added some spinach just because I had some in the fridge. I think that’s the best thing about the soup as you can add so many things to it or you can leave it as is and it’s still still great.
Does it freeze
Has anyone substituted turkey bacon for the bacon and Greek yogurt for the cream? Wondering if low cal substitutes will be good?
Can you make this in a slow cooker?
I’ve never tried it, but I”m sure you can and it would be just as fabulous.