Name: Creamy Crack Chicken Soup
Prep time: 10 min
Cook time: PT-488639H48M19S
Total time: PT-488639H48M19S
Cuisine: American comfort food
Ingredients: 1 tbsp olive oil or butter; 1 white onion, diced; 3 cloves garlic, minced; 5 cups chicken broth (preferably low‑sodium); 3 bay leaves; 1 tsp garlic powder; 1 tsp onion powder; ½ tsp dried dill; ½ tsp dried chives; Salt and black pepper, to taste; 4 cups cooked chicken, shredded; 8 oz cream cheese, softened; 1 cup cheddar cheese, grated; 4 cups baby spinach; ¼ cup heavy cream; Fresh dill, chopped (for garnish); Green scallions, chopped (for garnish)

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This creamy crack chicken soup is pure comfort in a bowl. It's packed with shredded chicken, two kinds of cheese, tender spinach, and cozy herbs—all swimming in a rich, velvety broth. I love how easy it is to pull together, yet it tastes like something simmered all day. It's hearty enough to stand alone as a main dish, making it one of my go-to meals for busy evenings or lazy weekends.

Why You’ll Love This Recipe

I like this soup for how it balances comfort and ease. It’s low in carbs, gluten-free, and full of satisfying protein, but it doesn’t compromise on flavor. The cream cheese and cheddar melt into the broth for an indulgent base, while the spinach adds freshness and a pop of green. It’s also endlessly customizable—I can switch up the greens, add egg ribbons, or play with different seasonings depending on what I have on hand. Plus, it makes great leftovers.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 tablespoon olive oil or butter
1 white onion, diced
3 cloves garlic, minced
5 cups chicken broth (preferably low‑sodium)
3 bay leaves
1 teaspoon garlic powder
1 teaspoon onion powder
½ teaspoon dried dill
½ teaspoon dried chives
Salt and black pepper, to taste
4 cups cooked chicken, shredded
8 oz cream cheese, softened
1 cup cheddar cheese, grated
4 cups baby spinach
¼ cup heavy cream
Fresh dill, chopped (for garnish)
Green scallions, chopped (for garnish)

Directions

I start by heating olive oil or butter in a large pot over medium heat. Then I sauté the diced onion for about 3 minutes until it’s translucent.
I stir in the garlic and let it cook just for 20–30 seconds, releasing all its aroma.
Next, I pour in the chicken broth, scraping up the browned bits at the bottom of the pot to build more flavor.
I add the bay leaves, garlic powder, onion powder, dried dill, chives, salt, and pepper, then bring everything to a gentle simmer for 5 minutes.
I stir in the shredded cooked chicken and let that simmer for another 5 minutes to absorb the flavors.
With the heat still on, I add the softened cream cheese and grated cheddar cheese. I whisk until everything is smooth and fully melted.
I toss in the spinach and heavy cream, letting the soup simmer for about 3 minutes—just enough for the spinach to wilt and the soup to thicken up nicely.
I remove it from heat, take out the bay leaves, and adjust the seasoning if needed.
I serve the soup hot, garnished with chopped fresh dill and green scallions.

Servings and timing

This recipe yields about 8 servings, with each bowl roughly 1 cup. It takes 10 minutes to prep and 20–25 minutes to cook, so the total time is around 30–35 minutes. Perfect for a weeknight dinner or meal prep.

Variations

I sometimes swap the spinach for kale or Swiss chard when I want a heartier green.
For a dairy-free version, I use coconut milk instead of cream and skip the cheese.
If I’m craving extra protein, I’ll stir in a whisked egg during the last couple minutes for silky egg ribbons.
I like to add a dash of smoked paprika or red pepper flakes when I want a little heat.
You could even blend part of the soup for a thicker texture—just take out a cup or two, blend it, and stir it back in.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. When reheating, I do it gently over medium-low heat on the stovetop, stirring often so the cheese doesn’t separate. If the soup thickens too much in the fridge, I add a splash of broth or cream to loosen it up. This soup also freezes well for up to 2 months, though I recommend adding the spinach fresh when reheating for the best texture.

FAQs

What kind of chicken works best in this soup?

I usually use rotisserie chicken or leftover baked chicken—anything that's already cooked and easy to shred. Thighs give more flavor, but breasts work great too.

Can I make this soup in a slow cooker?

Yes, I can! I sauté the onions and garlic first, then add everything (except the spinach and garnishes) into the slow cooker and cook on low for 4–5 hours. I stir in the spinach and cream at the end before serving.

Is this soup keto-friendly?

Definitely. With just about 4–5 grams of carbs per serving, it fits well into a low-carb or keto lifestyle. Just double-check your broth and cheeses for added sugars or starches.

Can I use frozen spinach instead of fresh?

Yes, I can use frozen spinach—just make sure to thaw and squeeze out excess water before adding it to the soup so it doesn’t water down the broth.

How do I make this soup thicker?

If I want a thicker texture, I either use less broth, add a bit more cheese, or blend a portion of the soup and stir it back in. The cream cheese already gives it a creamy base.

Conclusion

This creamy crack chicken soup is everything I want in a comfort dish—rich, flavorful, filling, and easy to make. Whether I’m cooking for the family or prepping meals ahead, this recipe always delivers. With simple ingredients and plenty of room for variation, it’s a staple I keep coming back to. Give it a try once, and it might just end up in your regular rotation like it did in mine.

Creamy Crack Chicken Soup

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Author: Sue
Prep Time: 10 minutes
Cook Time: 20‑25 minutes
Total Time: 30‑35 minutes
Yield: 8 servings
Category: Soup / Main dish
Method: Stovetop simmer
Cuisine: American comfort food
Diet: Gluten Free

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Description

A rich, creamy chicken soup that's hearty and satisfying, made with tender chicken, cheese, spinach, and a blend of herbs for maximum flavor.

Instructions

In a large pot, heat olive oil or butter over medium heat. Add diced onion and sauté until translucent (about 3 minutes).
Add minced garlic and cook for 20‑30 seconds until fragrant.
Pour in chicken broth, scraping up any browned bits from the bottom of the pot.
Add bay leaves, garlic powder, onion powder, dried dill, dried chives, salt, and pepper. Bring to a simmer and cook for 5 minutes.
Stir in shredded chicken and simmer for another 5 minutes.
Add softened cream cheese and grated cheddar cheese. Whisk until cheeses are fully melted and incorporated.
Add baby spinach and heavy cream. Simmer for about 3 minutes until spinach wilts and soup becomes creamy.
Remove from heat and discard bay leaves. Adjust seasoning if necessary.
Serve hot, garnished with chopped fresh dill and green scallions.

Notes

Use low‑sodium broth to control salt level.
Softened cream cheese blends more easily into the soup.
You can substitute heavy cream with half‑and‑half or full‑fat coconut milk.
Spinach can be replaced with kale or other leafy greens.
For extra protein, add a whisked egg towards the end and stir to create egg ribbons.