Creamy Crack Chicken Soup Recipe
A rich and indulgent chicken soup blending shredded cooked chicken, a savory broth, and a velvety mix of cream cheese and cheddar. This creamy comfort food soup is perfectly balanced with aromatic herbs and a hint of warmth, making it irresistibly addictive and ideal for cozy meals.
- Prep Time: 15
- Cook Time: 35
- Total Time: 50
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop Cooking
- Cuisine: American
- Diet: Contains dairy (adjust for halal vegetarians by omitting cheese)
Ingredients
1 tablespoon olive oil
1 medium onion, diced
2 celery stalks, chopped
2 carrots, diced
3 cloves garlic, minced
4 cups chicken broth (halal)
1 teaspoon dried thyme
1 teaspoon smoked paprika (optional)
1/2 teaspoon black pepper
1 cup heavy cream
8 oz cream cheese, cubed
1 cup shredded cheddar cheese (optional: substitute with non-dairy cheese)
2 cups shredded cooked chicken (rotisserie or halal chicken)
1/2 cup all-purpose flour
1/2 cup whole milk (or non-dairy milk)
Instructions
Heat olive oil in a large pot over medium heat. Sauté onion, celery, and carrots until softened (5-7 minutes). Add garlic and cook 1-2 minutes. Stir in chicken broth, thyme, paprika, and pepper. Bring to a boil, then reduce heat and simmer 15 minutes. Whisk in flour to thicken the broth. Add cream cheese cubes and cheddar, stirring until melted and smooth. Mix in heavy cream and milk to create a silky texture. Gently fold in shredded chicken. Cook 5 minutes until heated through.
Notes
For a lower-fat version, substitute half the heavy cream with milk.
Use leftover cooked chicken to save time.
Store leftovers in an airtight container in the fridge for up to 3 days.
Soup may thicken further upon cooling; add more broth or milk as needed.
Find it online: https://cookingwithramsay.com/creamy-crack-chicken-soup-recipe/