Description
This creamy crack chicken soup blends tender shredded chicken, ranch flavor, and melted cheese into a rich, cozy bowl of comfort perfect for weeknights. It combines ranch-seasoned chicken, rich cream cheese, and melted cheddar in a silky broth.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 1 pound boneless skinless chicken breasts cooked and shredded
- 1 medium yellow onion diced
- 2 ribs celery diced
- 2 cloves garlic minced
- 6 cups low-sodium chicken broth
- 2 tablespoons ranch seasoning mix
- 1/2 teaspoon black pepper
- 8 ounces cream cheese softened and cubed
- 1 cup shredded cheddar cheese
- 1/3 cup heavy cream
- 3 cups baby spinach chopped
- 1/4 teaspoon crushed red pepper flakes optional
- 2 tablespoons sliced green onions for garnish
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add diced onion and celery and cook for 5 minutes until softened.
- Stir in minced garlic and cook for 30 seconds until fragrant.
- Pour in chicken broth, then whisk in ranch seasoning and black pepper. Bring to a simmer.
- Add shredded chicken and simmer for 5 minutes to heat through.
- Reduce heat to low and stir in cream cheese cubes until melted and smooth.
- Add cheddar cheese gradually, stirring until fully incorporated.
- Pour in heavy cream and mix until the soup becomes creamy and uniform.
- Stir in chopped spinach and cook for 2 minutes until wilted.
- Taste and adjust seasoning, adding red pepper flakes if desired.
- Ladle into bowls and top with sliced green onions before serving.
Notes
- Cook chicken to an internal temperature of 165°F before shredding to ensure food safety.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American