Pot Crack Chicken Soup
Pot Crack Chicken Soup is a creamy, comforting dish that combines tender chicken, savory spices, and rich cheese into a delightful bowl of goodness. Perfect for cozy evenings or entertaining guests, this easy-to-make soup promises an explosion of flavors that will have everyone coming back for seconds. Whether you’re gathering around the table with family or hosting a game night, this crowd-pleaser is sure to impress with its mouthwatering aroma and satisfying taste.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: Serves 6
- Category: Main
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 3–4 boneless, skinless chicken breasts (about 1.5 lbs)
- 4 cloves fresh garlic, minced
- 4 cups low-sodium chicken broth
- 8 oz full-fat cream cheese
- 1 oz ranch seasoning mix (1 packet)
- ½ cup crispy bacon bits
- ¼ cup green onions, chopped
- 1 cup shredded sharp cheddar cheese
- 2 tbsp low-sodium soy sauce
- ½ tsp black pepper
- Optional: pinch of red pepper flakes
Instructions
- Chop the chicken breasts into bite-sized pieces for even cooking.
- In a large pot over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).
- Add chicken pieces and broth; simmer until chicken is cooked through (about 10 minutes).
- Stir in cream cheese until melted and combined.
- Mix in ranch seasoning, soy sauce, and black pepper; adjust seasonings as needed.
- Fold in bacon bits and cheddar cheese just before serving.
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 2g
- Sodium: 750mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 90mg
Keywords: Customize with turkey or tofu for a different protein option. Add corn or peas for extra texture. Store leftovers in an airtight container in the fridge for up to four days or freeze for up to three months.