Description
This creamy and comforting Crack Chicken Soup combines tender shredded chicken, rich cream cheese, savory ranch seasoning, sharp cheddar cheese, and fresh green onions to create a flavorful and hearty dish perfect for any day of the week.
Ingredients
Scale
Chicken and Broth
- 1 pound boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
Seasonings and Cheese
- 1 packet ranch dressing mix
- 8 ounces cream cheese
- 1 cup shredded cheddar cheese
Garnish
- 1 cup chopped green onions
- Salt and pepper to taste
Instructions
- Cook the Chicken: In a large pot, combine the boneless, skinless chicken breasts and low-sodium chicken broth. Bring the mixture to a boil over medium heat.
- Simmer Until Cooked: Reduce the heat to low and let the chicken simmer gently for about 20 minutes, or until the chicken is fully cooked through.
- Shred the Chicken: Remove the cooked chicken from the pot and shred it finely using two forks. Return the shredded chicken to the pot with the broth.
- Add Ranch and Cream Cheese: Stir in the ranch dressing mix and cream cheese until fully incorporated and smooth.
- Simmer the Soup: Allow the soup to simmer for an additional 10 minutes, stirring occasionally to prevent sticking and ensure even melting.
- Add Cheese and Green Onions: Stir in the shredded cheddar cheese and chopped green onions; continue stirring until the cheese has melted completely.
Notes
- Use low-sodium broth to control the salt content in the soup.
- For a thicker soup, simmer uncovered for a few extra minutes to reduce the liquid slightly.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
- For added spice, consider adding a pinch of cayenne pepper or hot sauce.
