CRACK CHICKEN SOUP

This soup is a wonderful soup that everyone enjoys. It’ll surely warm you up from the inside out!

Ingredients

1 tablespoon butter or olive oil

12 slices of thick-cut bacon, cooked and diced

3 c. chicken, shredded – baked chicken breasts or leftover chicken

1 small onion – diced

1/2 c. carrots – diced

1/2 c. celery – diced

1 can of condensed chicken soup (10.5 ounces)

6 c. chicken stock – low sodium

1 cup whole milk

2 tablespoons Ranch seasoning mix

1/2 teaspoon garlic powder

3 cloves garlic

8 ounces cream cheese

2 c. cheddar cheese, shredded

1/4 c. heavy cream

8 ounces pasta – spaghetti

3 c. baby spinach

HOW TO MAKE CRACK CHICKEN SOUP

Step 1: Prepare the oven. Preheat it to 375 degrees F. Using aluminium foil or parchment paper, line a baking sheet.

Step 2: Lay the chicken on the prepared baking sheet and season both sides with salt and pepper. Then, drizzle with a bit of olive oil. Bake in the preheated oven for about 30 minutes. The chicken is done once its internal temperature reaches 165 degrees F. Take the chicken out of the oven when done and allow it to rest for about 5 minutes before shredding.

Step 3: In the meantime, cook the bacon in a soup pot or Dutch oven until crispy. Let the bacon cool. Once cool enough to handle, dice and set aside. Reserve the bacon grease.

Step 4: Heat 1 tbsp oil or butter in a large stock pot over medium heat. Add the onion, celery, and carrots. Saute for about 5 minutes.

Step 5: Place the condensed chicken soup and milk in a medium mixing bowl. Mix well until smooth.

Step 6: Add the soup mixture to the pot and stir over medium heat. Pour in the chicken broth and add the ranch seasoning, garlic, and garlic powder. Stir well and add the pasta. Bring everything to a boil while stirring often. Decrease the heat to keep a steady boil for about 5 minutes.

Step 7: To the pot, add the shredded chicken and cook for additional 5 minutes before adding the softened cream cheese. Stir well until completely melted and blended. Then, add the cheddar cheese. Stir until melted and incorporated.

Step 8: Throw in the baby spinach along with the heavy cream. Season according to taste.

Step 9: Before serving, garnish with some sliced scallions and chopped bacon. Enjoy!

Notes:

You can use kale or zucchini noodles instead of spinach.

I love to serve this soup with baguettes, garlic bread, ciabatta, or any artisan loaf.

For this recipe, you can use any pasta.

Place the completely cooled soup in an airtight container or freezer bag and store it in the freezer for up to 3 months.