INGREDIENTS:
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
DIRECTIONS:
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:
Stir in the cream of chicken soup, cream of mushroom soup, and chicken broth. Mix well and bring to a gentle simmer.
Melt the Cream Cheese:
Add the cubed cream cheese to the pot. Stir until the cream cheese is fully melted and incorporated into the soup.
Add Chicken and Bacon:
Stir in the shredded chicken, crumbled bacon, and ranch seasoning mix. Simmer for another 5–10 minutes to heat through and allow the flavors to meld.
Optional Additions:
For extra richness, stir in shredded cheddar cheese and let it melt into the soup.
Taste and Adjust:
Season with salt and pepper to taste. Add more ranch seasoning if desired.
Serve:
Ladle the soup into bowls and garnish with fresh parsley or green onions. Serve warm with crusty bread or crackers.
This Crack Chicken Soup is creamy, comforting, and loaded with flavor—a perfect dish for cozy nights or feeding a crowd. Enjoy!