This Creamy Crack Chicken Soup recipe is loaded with incredible cheesy flavor! The perfect winter comfort food prepared with beef, chicken, cheese, spinach, and ranch seasoning. Low carb and Keto approved, too!
Looking for more crack chicken recipes? Try this Baked Crack Chicken Breasts or this Instant Pot Crack Chicken recipe!
CRACK CHICKEN SOUP
Warm up to a big bowl of this Creamy Crack Chicken Soup! Judging by the popularity of my Baked Crack Chicken Breasts AND the Instant Pot Crack Chicken, me thinks you will absolutely LOVE crack chicken in soup form.
SO good, so comforting, and really easy to make, this soup is by far my favorite homemade chicken soup. Ready in less than 30 minutes, you will enjoy every spoonful of it. Crack Chicken Soup makes an ideal meal for cold winter nights, but we enjoy it year round, no matter the Season.
3 cups chicken shredded
10.5 oz. condensed chicken soup
6 cups chicken stock low sodium
1 cup milk whole
8 oz. cream cheese
1/2 cup carrots diced
1/2 cup celery diced
1 small onion
10 slices beef cooked and diced
2 Tablespoons Ranch seasoning mix
3 cloves garlic
1/2 teaspoon garlic powder
2 cups cheddar cheese shredded
8 oz. angel hair pasta
Preheat oven to 350
Cook beef and let cool. Chop into bite-sized pieces and set aside.
Place chicken breasts on sprayed cookie sheet, season with salt and pepper and bake for 20 minutes. Remove from oven and shred the chicken using two forks.
In large stock pot, over medium heat, add 1 tablespoon oil or butter and saute the chopped onion, celery, and carrots. Saute for about 5 minutes or until vegetables are tender.
In medium-sized mixing bowl combine condensed chicken soup and 1 cup of milk. Whisk until smooth. Add the soup mixture to the pot and stir. Add in chicken broth and stir to combine.
Add ranch seasoning, garlic, and garlic powder.
Add in cream cheese and continue to stir as cream cheese melts. Bring to boil, stirring occasionally until cream cheese is incorporated into the soup.
Add chicken and beef, and reduce heat to medium-low. Let simmer for 20 minutes.
Add pasta (break in half or quarters) and cheddar cheese and cook on low until noodles are tender and cheese is melted, approximately 5-7 minutes.