Description
This creamy and comforting Crack Chicken Soup features tender shredded chicken simmered in a flavorful broth with ranch seasoning, cream cheese, sharp cheddar, and fresh green onions. Perfect for a cozy meal that’s easy to prepare and packed with satisfying flavors.
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
- 1 cup chopped green onions
Additional
- Salt and pepper to taste
Instructions
- Cook the chicken: In a large pot, combine the chicken breasts and chicken broth. Bring the mixture to a boil over medium heat.
- Simmer until cooked: Reduce the heat to low and let it simmer gently for about 20 minutes, or until the chicken is fully cooked and tender.
- Shred the chicken: Remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken back into the pot.
- Add ranch and cream cheese: Stir in the ranch dressing mix and cream cheese, mixing well until the cream cheese is fully melted and incorporated into the soup.
- Simmer further: Let the soup simmer for another 10 minutes, stirring occasionally to prevent sticking and to allow all flavors to meld.
- Add cheddar and green onions: Stir in the shredded cheddar cheese and chopped green onions. Continue stirring until the cheese is completely melted and the soup is creamy.
Notes
- Use low-sodium chicken broth to control the salt level in the soup.
- For extra richness, you can add a splash of heavy cream before serving.
- Feel free to substitute chicken thighs for a juicier texture.
- This soup pairs well with crusty bread or a side salad for a complete meal.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
