I’ve created a rich, comforting soup that blends tender chicken, melty cheeses, fresh spinach, and savory ranch-style spices—all in one cozy, hearty bowl. It’s warm, creamy, and deeply satisfying. CREAMY CRACK CHICKEN SOUP

Why You’ll Love This Recipe

I love how this soup offers a perfect mix of creamy and savory flavors. It’s hearty and flavorful with the right mix of herbs, cheeses, and shredded chicken. This is a one-pot wonder that’s ready in around 30 minutes, making it ideal for busy weeknights.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon butter
1 small yellow onion, diced
3 cloves garlic, minced
4–6 cups low-sodium chicken broth
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon dried dill weed
½ teaspoon dried chives
Salt and fresh ground pepper, to taste
1 bay leaf
4 cups cooked shredded chicken
8 oz cream cheese, softened
1 cup shredded cheddar cheese
3–4 cups baby spinach
¼ cup heavy cream
Sliced green scallions, for garnish

directions

Sauté aromatics.
In a large pot or Dutch oven, melt butter over medium heat. Add diced onion and cook for about 3 minutes until softened. Stir in minced garlic and cook for another 20 seconds.
Add broth & seasoning.
Pour in the chicken broth, scraping up any bits from the bottom of the pot. Stir in garlic powder, onion powder, dill, chives, salt, pepper, and bay leaf. Bring to a boil, then reduce heat and simmer for about 5 minutes.
Add chicken & cheeses.
Stir in shredded chicken and simmer for another 5 minutes. Whisk in cream cheese until smooth. Then stir in cheddar cheese until fully melted and blended.
Finish with greens & cream.
Add baby spinach and cook for 2 minutes until wilted. Stir in the heavy cream and cook for 1 more minute. Remove the bay leaf and adjust seasoning if needed.
Serve.
Ladle the soup into bowls and garnish with chopped green scallions.

Servings and timing

Prep time: 10 minutes
Cook time: 15 minutes
Total time: ~30 minutes
Serves: 10 generous bowls

Variations

Add noodles: Stir in cooked noodles or pasta shells for a more filling twist.
Swap greens: I sometimes use kale or chopped broccoli instead of spinach.
Use different cheeses: Monterey Jack or a blend of Mexican cheese works well too.
Add spice: A dash of cayenne or diced jalapeños gives a spicy kick.
Make it dairy-free: Substitute dairy-free cream cheese and coconut cream for a lighter, allergy-friendly version.

storage/reheating

Refrigerator: Store in an airtight container for up to 3–4 days.
Freezer: Freeze in sealed containers for up to 3 months. Thaw overnight in the refrigerator.
To reheat: Warm gently on the stovetop over medium-low heat. Stir frequently to keep the soup smooth and avoid boiling.

FAQs

1. Can I use rotisserie chicken for this soup?

Yes! I often use shredded rotisserie chicken—it saves time and adds great flavor to the soup.

2. How can I thicken the soup more?

If I want it even thicker, I stir in a slurry of 1 tablespoon cornstarch and 2 tablespoons water, then simmer for a few extra minutes.

3. Can I skip the cream cheese?

I can use just the cheddar and heavy cream, but the soup won’t be as rich. A dairy-free cream cheese alternative can work too.

4. Is this recipe gluten-free?

Yes, it’s naturally gluten-free as long as the chicken broth and cheese are certified gluten-free.

5. Can I meal prep this soup?

Absolutely. I like making a big batch and storing it in portions for quick lunches or easy dinners later in the week.

Conclusion

Creamy Crack Chicken Soup is every bit as comforting and flavorful. I love how easy it is to make and how versatile the recipe can be. Whether I’m prepping for the week or making a cozy bowl for dinner, this soup always delivers warmth and satisfaction.