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.
Ingredients
Instructions
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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.
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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.
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Set cooked onions and garlic aside to add in a couple minutes.
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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.
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Cook at high pressure for 45 minutes then let pressure release naturally.
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Use 2 forks to shred the chicken.
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Cube cream cheese and stir into shredded chicken. Serve the soup into bowls.
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Top each bowl with grated sharp cheddar, sliced green onions, and bacon that you cooked in the first step.
Recipe Notes
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.
You list cream cheese 2X. Is that a typo?
I fixed it- you’re right, this was a miss print. Thanks for commenting!
Hi, Cara. The Crack Chicken Soup recipe on your web site has cream cheese listed twice – once as “2 blocks” cream cheese and later as “16 ounces” of cream cheese. Is that a typo or did you intend to add 4 blocks of cream cheese to this recipe?
I fixed it- you’re right, this was a miss print. Thanks for commenting!
The recipe calls for 2 lbs cream cheese. Accurate?
I fixed it- you’re right, this was a miss print. Thanks for commenting!
Any chance you can give instructions for those of us who don’t use an instant pot?