Creamy Crack Chicken Soup
A rich and creamy chicken soup that wraps you in warmth with its flavorful broth, perfect for any family gathering.
Ingredients
Main Ingredients
- 2 cups shredded cooked chicken (rotisserie chicken works great)
- 4 cups chicken broth (preferably low sodium)
- 1 cup cream cheese, softened
- 1 cup heavy cream or coconut cream for a lighter option Use coconut cream for a lighter option
- 1 packet ranch seasoning mix Ensure it's Halal
- 1/2 cup green onions, chopped (for garnish) For garnish
- 1 cup shredded cheddar cheese (optional) Optional topping
- 1 tablespoon olive oil (for sautéing)
- Salt and pepper to taste
Instructions
Preparation
- In a large pot, heat the olive oil over medium heat.
- Add shredded chicken and cook for about 2 minutes, stirring occasionally.
- Pour in the chicken broth and bring to a gentle simmer.
- Add the softened cream cheese, stirring gently until melted and well combined.
- Slowly mix in the heavy cream, and let it simmer for a few minutes until the soup is creamy and heated through.
- Add the ranch seasoning mix, stirring until fully mixed.
- Season with salt and pepper to taste, and let the soup simmer for another 5 minutes to allow flavors to meld.
- Ladle into bowls, garnishing with chopped green onions and shredded cheese if desired.
Notes
For a lighter option, swap the heavy cream for more chicken broth or use half-and-half. Ensure cream cheese is well softened to prevent lumps. Store in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.