Loaded Crack Chicken Soup Recipe Needs to Be In Your Soup Bowl by Ann Marie G. Halstead

My friend Beth is a wonderful cook who often shares cooking videos on social media. The other day she shared her recipe and cooking video for loaded cheesy chicken soup, which was inspired by a crack chicken soup recipe. The next day that feels like a perfect cold weather soup day, I hope you’ll enjoy this delicious chicken soup recipe.

This creamy, cheesy chicken soup recipe takes about 20 minutes to cook, so it's perfect when you want a hearty dinner but don't want to spend too much time in the kitchen. To make this crack chicken soup you will need bacon, butter, yellow onion, garlic, low-sodium chicken broth, garlic powder, onion powder, dill weed, dried chives, a bay leaf, cooked chicken, sharp cheddar cheese, cream cheese, spinach or kale and heavy cream. To garnish you can add some chopped green onions. 

Serve this irresistible chicken soup for lunch or dinner. It also packs well for meal-prepping and on-the-go lunches. 

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Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6

Ingredients

• 4 slices bacon, diced
• I tablespoon butter
• 1 small yellow onion, diced
• 3 cloves garlic, minced
• 4 cups low-sodium chicken broth (the original recipe called for 4 to 6 cups)
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon dill weed
• 1/2 teaspoon dried chives
• 1 bay leaf
• 4 cups cooked shredded chicken
• 1 1/2 cup shredded sharp cheddar (the original recipe called for 1 cup cheddar)
• 1 package (8 ounces) cream cheese, softened
• 3 - 4 cups baby spinach or kale (Beth uses kale)
• 1/4 cup heavy cream
• sliced green onions, for garnish

Helpful Products

• Soup Pot
• Ladle
• Cutting Board
• Chef Knife
• Measuring Cups
• Measuring Spoons
• Soup Bowls
• Salt and Pepper
• Grater
• Airtight Containers
• Kitchen Towels

Recipe Notes

• Freshly grated cheese melts better than pre-packed grated cheese, so grate your own if you can.

• Store the soup in an airtight container in the fridge for up to three days.

Here’s how to make it:

1. Cook the bacon in a large soup pot. Remove with a slotted spoon.
2. Add the butter to the bacon grease and melt over medium-high heat. Add the onions and cook for 3 minutes. Stir in the garlic and cook for 30 seconds.
3. Add the chicken broth and stir to remove the brown bits from the bottom of the pot. 
4. Add the garlic powder, onion powder, dill weed, chives, salt and pepper. Add the bay leaf and bring to a boil. Lower the heat to medium-low and cook for 5 minutes.
5. Stir in the shredded chicken. Cook for 5 minutes.
6. Add the cream cheese and whisk until completely combined. Add the shredded cheese and whisk until completely combined.
7. Add spinach or kale and cook for 2 minutes. 
8. Add the heavy cream and cook for 1 minute. Taste and add salt and pepper, if needed. Remove the bay leaf. Top with green onions and bacon.

Nutrition Facts Per Serving

Calories: 515

Total Fat: 34.4g

Saturated Fat: 19g

Cholesterol: 168mg

Sodium: 701mg

Total Carbohydrate: 6.6g

Dietary Fiber: 1.7g

Total Sugars: 1.5g

Protein: 44.3g

Vitamin D: 6mcg

Calcium: 317mg

Iron: 3mg

Potassium: 664mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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