Warm up and eat a big bowl of creamy chicken soup! Judging by the popularity of my baked crack chicken breast AND my Instant Pot crack chicken, I think you will absolutely LOVE chicken crack in soup form.
SO good, so comforting and so easy to make, this soup is definitely my favorite homemade broth. Ready in under 30 minutes, you’ll enjoy every spoonful of it. Chicken Crack Soup is the perfect meal for cold winter evenings, but can be enjoyed all year round, regardless of the season.
- 3 cups shredded chicken
- 10.5 oz. Condensed Chicken Soup
- 6 cups Low Sodium Chicken Broth
- 1 cup Whole Milk
- 8 oz. Cream cheese
- 1/2 cup diced carrots
- 1/2 cup of dabbed celery
- 1 Small onion
- 10 panes cooked and diced beef
- 2 tablespoon of ranch mixture
- 1/2 teaspoon powder powder
- 2 cups shredded cheddar cheese
- 8 oz. Angel hair pasta
Preheat the oven to 350
Cook the meat and let it cool. Cut into pieces and set aside.
Place the chicken breasts on a greased baking tray, season with salt and pepper and cook for 20 minutes. Remove from the oven and shred the chicken with two forks.
In a large pot over medium heat, add 1 tablespoon oil or butter and sauté the chopped onion, celery and carrot.Roast until vegetables are soft, about 5 minutes.
In a medium bowl, combine the thickened broth with 1 cup milk. Beat until smooth. Add the soup to the pot and stir. Add the chicken broth and stir until well combined.
Add ranch dressing, garlic, and garlic powder.
Add the cream cheese and continue stirring until the cream cheese melts. Bring to a boil, stirring occasionally, until the cream cheese is incorporated into the soup.
Add chicken and beef and reduce heat to medium-low. Cook over low heat for 20 minutes.
Add the pasta (broken in half or quarters) and cheddar cheese and cook over low heat until the pasta is tender and the cheese is melted, about 5 to 7 minutes.
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