Okay, so I like fat and I like rich food, but even for me the popular ‘Crack Chicken’ recipes circulating around are too rich! By adding homemade broth, we cut the richness a bit and complement the classic ranch chicken flavor. The first time I made this soup my children asked for 2nds and 3rds, and declared it the best soup ever!
Why is it called Crack Chicken?
Because it’s delicious, cream, easy, and ranch-flavored! Who doesn’t love the classic ranch flavors?!
This recipe is in the 30-Day Soup Challenge Cookbook! Thousands have taken my yearly 30-Day Soup Challenge (sign up here) and have requested a cookbook to reference off the computer. We’ve gotcha covered!
Find over 40 delicious gluten-free (many keto friendly and many GAPS friendly) and boost your immune system, watch your skin glows, sleep better, and slash your grocery bill in the process- just by including homemade soup once a week for a month this fall or winter.
Crack Chicken Soup
Cook bacon in an Instant Pot on Saute mode, medium, until crisp. Remove bacon and set aside, leaving drippings in the bottom of the Instant Pot.
Leaving the Instant Pot set to Saute-Medium cook the onions for 5 minutes, until they start to soften. Add crushed garlic and cook another 2 minutes, stirring with a spatula a couple times.
Set cooked onions and garlic aside to add in a couple minutes.
Place chicken in the bottom of the instant pot, cover with salt and chives, then add onions to the top. Pour chicken broth over the top.
Cook at high pressure for 45 minutes then let pressure release naturally.
Use 2 forks to shred the chicken.
Cube cream cheese and stir into shredded chicken. Serve the soup into bowls.
Top each bowl with grated sharp cheddar, sliced green onions, and bacon that you cooked in the first step.
Canning notes: This recipe is a great way to use canned chicken and broth! To learn how to pressure can meat click HERE.
1 quart jar= 1-1/2 pounds chicken, pan seared.