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  • Writer's pictureBobbi Jo Lathan

Creamy Crack Chicken Soup









1 cut bacon (diced)

3 tablespoons butter (unsalted)

1 medium-sized white onion (diced)

2 stalks celery (diced)

2 carrots (diced)

5 cloves fresh garlic (chopped)

5 cups fresh chicken broth (from stewing your chicken)

1 package powdered Ranch Dressing

2 teaspoons freshly ground black pepper

1 teaspoon chili powder or Ancho chili powder (Pendery’s makes a really good

Ancho Chili Powder)

2 teaspoons kosher salt

2 tablespoons fresh parsley (chopped)

2 large chicken breasts plus 2 chicken thighs (cooked with bone-in and skin-

on/stewed and shredded)

1 cup sour cream (regular, not light)

8-ounce package of cream cheese (softened and cubed)

2 cups sharp cheddar cheese (grated)

2 cups baby spinach (roughly chopped)

2 green onions (green stems chopped for garnish)


1. Get out a big pot and throw the bone-in-skin-on chicken breasts and thighs

into the pot and cover with some water. Add 2 teaspoons of salt and stew

your chicken over a medium-high heat and cook for about 30-35 minutes

until done. After about 15 or 20 minutes of boiling, you may need to add

another cup or two of water. Once it is done, pull the meat out of the pot

and set it aside to cool. SAVE THE RICH CHICKEN BROTH IN THE POT FOR

LATER! Then, remove the skin and bones and shred the cooled meat and set


2. Now, get large Dutch oven. Fry up the diced bacon over a medium heat.

Then, once it’s done, remove it from the pot onto a plate with some paper

towel and set it aside.

3. Add the 3 tablespoons of butter to the Dutch oven with the bacon drippings

and once it’s frothy, get a wooden spoon and stir it together with the bacon

drippings, scraping up all those tasty drippings. Then, toss in the diced

onions, celery, and carrots and sauté until softened and the onion is

translucent. Now, add the freshly chopped garlic and stir around for

another minute or so. (you don’t want it to brown!)

4. Next, add the chicken broth (you can use a slotted spoon and make sure

there’s no extra loose skin or bones in the broth). Stir around a minute,

then add the packet of Ranch Dressing, the black pepper, the chili powder

and salt. Stir that around a minute, and as it all warms up, stir in the freshly

chopped parsley, your shredded chicken, the sour cream and cubed cream

cheese. Keep cooking for a few minutes until the cream cheese melts. You

will have to use a whisk, at this point, to get the cream cheese to blend into

the mixture. I just use an hand EMULSIFIER, at this point because it does

the job so much better and makes it all creamy.

5. Now add the bacon (minus a teaspoon or so reserved for garnish at the

end), the grated sharp cheddar cheese (minus a teaspoon or so of the

cheese for garnish, too), and the fresh spinach. Stir this around until the

cheese is melted and the spinach is wilted. Now, taste it to see if you want

more salt or pepper or Ancho chili powder.

6. Serve your fabulous soup up in some big bowls and garnish with a few

sprinkles of bacon and grated cheddar cheese. YUM! ‘Cause this stuff is

really good!


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