Crack Chicken Soup

1 pound chicken breast (or rotisserie chicken, shredded)

1 medium onion, diced

2 cloves garlic, minced

1 can (10.5 ounces) cream of chicken soup

1 can (10.5 ounces) cream of mushroom soup

4 cups chicken broth

1 package (8 ounces) cream cheese, cubed

1 cup cooked bacon, crumbled (or bacon bits)

1 cup shredded cheddar cheese (optional)

1 teaspoon ranch seasoning mix (or 1 packet)

Salt and pepper, to taste

Optional toppings: fresh parsley or green onions

Prepare the Chicken (If Not Using Rotisserie):

If using raw chicken breasts, place them in a pot with the chicken broth. Simmer for 15–20 minutes, or until the chicken is cooked through. Remove the chicken, shred it with two forks, and set aside. Reserve the broth for later.

Sauté Aromatics:

In a large pot or Dutch oven, heat a tablespoon of oil over medium heat.

Add the diced onion and sauté for 5 minutes, or until softened.

Stir in the minced garlic and cook for 1 minute, until fragrant.

Add Soups and Broth: