Low Carb Crack Chicken Soup
I always keep a pot of this Low Carb Crack Chicken Soup in my weeknight rotation — it’s a velvety, bacon-and-cheese-forward bowl that hits the comfort-food sweet spot while staying low in carbs. It’s essentially crack chicken in soup form: shredded chicken folded into melted cream cheese, cheddar, and ranch seasoning, finished with crisp bacon and green onions. If you love rich, fast dinners that double as impressive leftovers, this is one to bookmark. For another creamy, hands-off chicken option, try this slow cooker cream cheese crack chicken to compare techniques and timing.
What makes this recipe special
This soup stands out because it’s fast, forgiving, and deeply satisfying. It requires minimal ingredients, most of which you might already have, and comes together in about 15–20 minutes if your chicken and bacon are prepped. It’s perfect for low-carb or keto meals, game-day grub, and cold evenings when you want something both rich and simple.
“I made this on a hectic weeknight and doubled the batch — it disappeared before I could serve seconds. Creamy without feeling heavy and loaded with bacon flavor.” — A regular weeknight rescue
It’s also versatile: swap in leftover rotisserie chicken, use different cheeses, or turn it into a crockpot meal if you want hands-off cooking. If you’re in the mood for a different soup vibe, compare textures with a classic broth-forward option like this slow cooker chicken noodle soup and decide which comfort style you prefer.
How this recipe comes together
- Start with shredded cooked chicken for speed and texture.
- Melt cream cheese into chicken broth over moderate heat to create a silky base.
- Season with ranch mix to get that bright, herby flavor without extra effort.
- Fold in shredded cheddar and crumbled bacon off-heat or on low so the fats meld but the cheese doesn’t seize.
- Finish with reserved bacon and green onions for crunch and color.
This short roadmap prepares you for a quick stovetop stir-and-warm method — no special equipment needed.
What you’ll need
- 2 cups shredded cooked chicken (rotisserie or poached works great)
- 8 oz cream cheese, softened
- 1 cup chicken broth (low-sodium if you’re watching salt)
- 1 cup shredded cheddar cheese
- 1 cup cooked bacon, crumbled (reserve a little for garnish)
- 1 packet ranch seasoning
- Salt and pepper to taste
- Optional toppings: extra shredded cheddar, crumbled bacon, sliced green onions
Ingredient notes and swaps:
- Chicken: leftover rotisserie chicken speeds this up; shredded poached chicken is mild and tender.
- Broth: for a richer soup, use low-carb chicken stock or add 1/4 cup heavy cream.
- Ranch packet: if you prefer less sodium, use 2–3 tsp homemade ranch seasoning (dill, parsley, garlic powder, onion powder, salt, pepper).
- Dairy-free option: try a dairy-free cream cheese alternative and omit cheddar in favor of a nutritional yeast-thickened finish.
Step-by-step instructions
- Combine shredded chicken, cream cheese, and chicken broth in a large pot over medium heat.
- Stir occasionally until the cream cheese fully melts and the mixture becomes smooth. Keep the heat moderate to prevent scorching.
- Stir in the ranch seasoning. Taste and add salt and pepper as needed (remember the bacon and cheddar add salt).
- Gently fold in the crumbled bacon and shredded cheddar. Stir just until the cheese melts and the soup is homogeneous. Reduce heat if the mixture begins to look oily or starts to separate.
- Serve immediately, topped with reserved bacon, extra cheddar, and sliced green onions if you like.
Quick technique tips embedded:
- Cut cream cheese into cubes to help it melt faster and more evenly.
- If the soup looks too thick, thin with a splash more broth; if too thin, stir in a little more shredded cheese off-heat to avoid clumping.
Best ways to enjoy it
Serve this soup in deep bowls with a sprinkle of fresh scallions and extra bacon for texture. Pairings that work well:
- A crisp, peppery arugula salad to cut the richness.
- Low-carb keto rolls or almond flour biscuits for dipping.
- A simple side of roasted Brussels sprouts or steamed green beans for a veggie balance.
For a totally different presentation, ladle it into hollowed-out mini pumpkins or bell peppers for fall-friendly bowls.
Storage and reheating tips
- Cool to room temperature and refrigerate in an airtight container within 2 hours of cooking. Consume within 3–4 days.
- Reheat on the stovetop over low heat, stirring frequently until warmed through and smooth. Bring to 165°F (74°C) for food safety. If the soup separates a little, whisk vigorously or stir in a splash of broth or cream.
- Freezing: you can freeze this soup for up to 3 months in a freezer-safe container. Expect some texture change after thawing because dairy can separate; reheat slowly and whisk in a little extra cream cheese or heavy cream to re-emulsify. Thaw overnight in the fridge before reheating.
Pro chef tips
- Use room-temperature cream cheese and cut it into chunks so it melts quickly and evenly.
- Crisp the bacon separately, drain well, and reserve some for garnish; the texture contrast matters.
- Low and slow is your friend: high heat can cause the dairy to separate or the cheddar to become stringy.
- Want a thicker soup without extra carbs? Stir in a tiny pinch of xanthan gum (start with 1/8 tsp), whisking constantly to avoid clumps.
- If you prefer hands-off prep, build this in a slow cooker on low for 2–3 hours, adding cheese and bacon near the end — similar ideas appear in other slow-cooked chicken soups like this cajun chicken pasta soup for inspiration on timing and layering flavors.
Creative twists
- Buffalo Crack Chicken Soup: stir in 2–3 tbsp hot sauce and top with blue cheese crumbles.
- Jalapeño-Cheddar: add diced, seeded jalapeños with the ranch packet and finish with pepper jack instead of cheddar.
- Broccoli & Cheddar version: fold in 1–2 cups steamed broccoli florets at the end for a green boost.
- Dairy-free swap: use a plant-based cream cheese substitute and omit shredded cheddar; thicken with pureed cauliflower and nutritional yeast for a savory finish.
- Lemon-bright variation: for a lighter take echoing Mediterranean soups, stir in a teaspoon of lemon zest and a squeeze of lemon juice at the end (see how citrus changes soup profiles in an avgolemono lemon chicken soup).
Your questions answered
Q: Can I use raw chicken instead of cooked?
A: Yes. Use boneless skinless chicken breasts or thighs and simmer them in the broth until cooked through (about 12–15 minutes depending on size). Shred the cooked chicken, return it to the pot, then add the cream cheese and proceed with the recipe. Ensure internal temperature reaches 165°F (74°C).
Q: Is this soup keto-friendly?
A: Absolutely — with roughly zero starchy thickeners and limited carbs from dairy and bacon, it’s a popular keto option. Use low-carb broth and check the ranch packet if you’re tracking carbs closely (many store-bought packets are low-carb but vary).
Q: How can I prevent the soup from separating when reheating?
A: Reheat gently over low heat, whisking often. If separation occurs, add a splash of warm broth or a tablespoon of cream cheese and whisk to re-emulsify. Avoid boiling.
Q: Can I make this in a slow cooker?
A: Yes. Combine shredded chicken, cubed cream cheese, and broth in the slow cooker on low for 1–2 hours until the cream cheese melts. Add shredded cheddar and bacon in the last 15–30 minutes to prevent overcooking the cheese.
Q: What if I want more vegetables in the soup?
A: Add diced celery and onion at the start and sauté briefly, or fold in quick-cooking greens (spinach, kale) at the end. Roasted cauliflower also makes a hearty, low-carb addition.
Conclusion
This Low Carb Crack Chicken Soup is a fast, comforting, and highly adaptable weeknight winner — creamy, savory, and reliably crowd-pleasing. If you like exploring similar recipes, compare versions and methods with the original slow-cooker take on this idea at Low-Carb Crack Chicken Soup – Plain Chicken, or try a ranch-forward keto variation at Keto Crack Chicken Bacon Soup (w/ Ranch Dressing) – Kasey Trenum.
Low Carb Crack Chicken Soup
Ingredients
Method
- Combine shredded chicken, cream cheese, and chicken broth in a large pot over medium heat.
- Stir occasionally until the cream cheese fully melts and the mixture becomes smooth.
- Stir in the ranch seasoning. Taste and add salt and pepper as needed.
- Gently fold in the crumbled bacon and shredded cheddar. Stir until the cheese melts.
- Serve immediately, topped with reserved bacon, extra cheddar, and sliced green onions if desired.
