Creamy Crack Chicken Soup

Creamy Crack Chicken Soup

Submitted by Laura Bergman


  • 4 slices bacon chopped
  • 1 Tbsp. butter
  • 1 sm. yellow onion diced
  • 3 cloves garlic minced
  • 4-6 cups low sodium chicken broth
  • 1/2 tsp. garlic powder
  • 1/2 tsp. onion powder
  • 1/2 tsp. dried dill weed
  • 1/2 tsp. dried chives
  • Salt and fresh ground pepper to taste
  • 1 bay leaf
  • 4 cups cooked shredded chicken
  • 1 pkg. 8 oz. softened cream cheese
  • 1 cup shredded cheddar cheese
  • 3-4 cups baby spinach
  • 1/4 cup heavy cream
  • Green onion chopped for garnish


  • Cook bacon to a crisp in soup pot. Remove bacon, leaving grease in pot. Add butter to the pot and melt over medium-high heat. Stir in onions and cook for 3 minutes. Stir in garlic and cook for 20 seconds. Add chicken broth and scrape bits from bottom of the pot. Season with garlic powder, onion powder, dill weed, chives, salt, and pepper. Add bay leaf and bring to a boil; lower heat to medium low and cook for 5 minutes. Stir in shredded chicken; cook for 5 minutes. Add cream cheese and whisk until completely melted and combined. Stir in cheddar cheese; whisk until melted and thoroughly combined. Add baby spinach; cook for 2 minutes. Stir in heavy cream and cook for 1 minute. Taste for seasonings (salt and pepper) and adjust accordingly. Remove bay leaf. Remove soup from heat; top with green onions and previously prepared bacon. Serve.