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Keto Crack Chicken Bacon Soup (w/ Ranch Dressing)

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Keto Crack Chicken Soup is a comforting, hearty meal the entire family will love! It is creamy, cheesy, thick, and, best of all, loaded with bacon, the ultimate flavor bomb!

There is a reason they call this soup “CRACK” chicken soup. It is super addicting. I mean, how can’t it be? Creamy, cheesy chicken flavored with ranch seasoning and loaded with crispy bacon!? Yes, please! The flavors of this chicken soup are packed to the brim and will have your entire family asking for more.

I especially love how I can make this soup in advance and reheat it in the same Dutch oven later on, right over the stove. The smell will infuse the entire house warming your heart and, of course, your belly!

Ingredients:

  • Onion, garlic, celery, spinach: These veggies add nutrients and delicious flavor to your soup.
  • Shredded boneless chicken breasts: I like to make my shredded chicken ahead of time using my slow cooker.
  • Cream cheese, shredded cheddar cheese, whipping cream: These ingredients make this soup creamy while helping to thicken it.
  • Bacon: Bacon adds fat, protein, and a TON of delicious flavor to your soup with minimal carbs.
  • Chicken Broth: Chicken broth is a must and adds extra chicken flavor. You can use homemade broth or store-bought.
  • Ranch Seasoning Packet: This is where the deliciousness shines! Ranch packets are a quick way to add layers of flavor. You can make homemade ranch seasoning if you prefer. There are tons of options on Pinterest.
  • Xanthan gum: Xanthan gum replaces the flour acting as the thickener in this soup. It is keto-friendly and a must for creating thick, creamy soup!

Steps to make your soup:

 

Step 1: Cook the boneless skinless chicken breasts in a slow cooker on low for 5-6 hours or on high for 2-3 hours, then shred.

Step 2: Fry the bacon in a dutch oven, reserving 1 TB of the bacon grease. Set bacon aside.

Step 3: Sauté the onion, garlic, and celery in reserved bacon grease.

Step 4: Once translucent, add the softened cream cheese and stir until combined.

Step 5: Add the chicken broth, baby spinach, ranch seasoning, heavy whipping cream, cheese, pepper, and red pepper flakes (if desired). Bring to a slow boil on medium heat, then turn down to medium-low and simmer with the lid off for 10 minutes.

Step 6: Remove ¼ cup of the soup in a small bowl and add the Xanthan Gum. Mix until combined, then add back to the soup and the shredded chicken and ½ of the crumbled bacon. Reserve the rest of the crumbled bacon to sprinkle on top of the soup when serving. Simmer on low for 15-20 minutes or until the soup thickens.

Step 7: Serve with crumbled bacon, chives, and parsley on top.

Can you freeze crack soup?

Yes! This soup can be frozen, but keep in mind that the texture may change since dairy products don’t freeze well. Make sure to freeze it in a freezer-safe container that is airtight to prevent freezer burn!

Reheating:

When reheating your frozen soup, make sure to defrost it fully in the refrigerator overnight. This will allow you soup to reheat evenly without scorching or curdling the cream. Reheat over medium-low heat until it just begins to simmer. Do not boil.

Can you make this soup in a slow cooker?

I do not recommend making this soup in a slow cooker. Because it is made with cream, it has the chance of separating, which is not appealing. My recommendation is to cook it in a Dutch oven. This is best for soups since the thick bottom does not cause food to burn easily. Simmering the soup gently is ideal for cream-based soups.

Soup variations:

If you do not have a few ingredients or would like to alter this recipe a bit, you can. If you do, keep the cream, cheeses, and chicken stock measurements the same, so your consistency stays thick and creamy. The xanthan gum should not be omitted if you want thick soup while keeping it low in carbs.

With that said, if you would like to swap out a few ingredients, here are my recommendations:

  • Add mushrooms to your celery and onions while sautéing. This adds flavor and a bite to your soup.
  • Swap out the spinach for kale if you wish. (You could also use frozen spinach, make sure to squeeze out the liquid as much as possible, so your soup is not watery!)
  • If you do not have a ranch seasoning packet, you can make your own homemade ranch dressing that is keto-friendly.
  • If you do not have bacon, you can use diced ham or leave it out altogether.

Other keto-friendly soup recipes you will love:

Keto and Low Carb Broccoli and Cheese Soup

Low Carb Chicken Fajita Soup {Keto Friendly}

Keto Zuppa Toscana Soup Recipe

Keto Cheeseburger Soup Recipe

Queso Keto Taco Soup Recipe

More Keto Chicken Recipes that are delicious:

Keto Chicken Bacon Ranch Casserole with Broccoli

Creamy Tuscan Garlic Chicken

Keto Chicken Alfredo with Broccoli Bake

 

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Keto Crack Chicken Soup

Keto Crack Chicken Soup is a comforting, hearty meal the entire family will love during these colder months! It is creamy, cheesy, super flavorful, and can be made in advance!
Cook Time2 hrs 50 mins
Total Time2 hrs 50 mins
Course: Dinner, lunch, Main Course, main dish
Cuisine: American
Servings: 8
Calories: 655kcal
Author: Kasey Trenum

Ingredients

  • 1 tb butter
  • ½ onion diced
  • 3 garlic cloves, minced
  • 1 rib celery, diced
  • 2 lbs boneless chicken breasts (3 cups shredded)
  • 8 oz cream cheese softened (I warmed mine up in the microwave)
  • 2 ½ cups shredded cheddar cheese packed in a measuring cup
  • 12 oz bacon
  • 6 cups chicken broth
  • 2 ½ cups baby spinach
  • Ranch seasoning packet
  • 2 tb heavy whipping cream
  • ¾ tsp xanthan gum
  • ½ tsp black pepper
  • ¼ tsp red pepper flakes (can omit)
  • salt to taste
  • parsley and chives for garnish

Instructions

  • Cook your chicken breasts in a slow cooker on low for 5-6 hours or on high for 2-3 hours, then shred. You should have 3 cups.
  • Fry your bacon in a Dutch oven, reserving 1 tb of the bacon grease. Remove bacon and set aside.
  • Sauté the onion, garlic, and celery in 1 tb of bacon grease over medium heat. Once they are translucent, add the softened cream cheese, and stir until combined.
  • Add the chicken broth, baby spinach, ranch seasoning, heavy whipping cream, cheddar cheese, pepper, and red pepper flakes (if desired). Bring to a slow boil over medium heat, then turn down to medium low and simmer with the lid off for 10 minutes.
  • Remove ¼ cup of the soup in a small bowl and add the xanthan gum. Mix until combined then add back to the soup along with the shredded chicken and ½ of the crumbled bacon.
    (Reserve the rest of the crumbled bacon to sprinkle on top of the soup when serving.)
  • Simmer your soup on low for 15-20 minutes or until it thickens.
  • Serve with crumbled bacon, chives, and parsley on top!

Video

Notes

Can you make this soup in a slow cooker?

I do not recommend making this soup in a slow cooker. Because it is made with cream, it has the chance of separating which is not appealing. My recommendation is to cook it in a Dutch oven. This is best for soups since the thick bottom does not cause food to burn easily. Simmering the soup gently is ideal for cream-based soups.

Soup variations:

If you do not have a few ingredients or would like to alter this recipe a bit, you can. If you do, keep the cream, cheeses, and chicken stock measurements the same so your consistency stays thick and creamy. The xanthan gum should not be omitted if you want thick soup while keeping it low in carbs.
With that said, if you would like to swap out a few ingredients, here are my recommendations:
  • Add mushrooms to your celery and onions while sautéing. This adds flavor and a bite to your soup.
  • Swap out the spinach for kale if you wish. (If you would like to use frozen spinach, make sure to squeeze out the liquid as much as possible so your soup is not watery!)
  • If you do not have a ranch seasoning packet, you can make your own homemade ranch dressing that is keto-friendly.
  • If you do not have bacon, you can use diced ham or leave it out altogether.

Nutrition

Calories: 655kcal | Carbohydrates: 5g | Protein: 41g | Fat: 52g | Saturated Fat: 23g | Cholesterol: 178mg | Sodium: 1343mg | Potassium: 628mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1864IU | Vitamin C: 16mg | Calcium: 325mg | Iron: 2mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

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