Chicken crack soup is a bite of cream cheese goodness your whole family will love. Make it in an Instant Pot, Ninja Foodi, Crockpot Express pressure cooker or on the stovetop.
Our Instant Pot chicken crack soup can be made in a pressure cooker OR on the stovetop. Either way it is a hearty, creamy dinner idea perfect during the Winter or year round. Just one of many quick Instant Pot recipes here on our site we had to share. (affiliate links present)
Crack Chicken Soup
I used my usual method here but if you don’t have this or a Ninja Foodi you could easily use a large pot. Just saute the meat a bit longer at the beginning and simmer until noodles are as tender as you want it to be.
Use bite size skinless boneless chicken breasts or thighs for the protein, either is delicious but the latter offers up a bit more flavor. I’ve used both to make the thicker version, Ninja Foodi crack chicken and either is delicious.
Let’s start with a few basic tips:
- Make sure to Bookmark our InstaPot recipes page. We add new ones each week!
- Then PRINT this —–> Instant Pot cooking times cheat sheet that will help you understand how long meat, vegetables and beans take to cook in your pressure cooker.
For reference, this is the pressure cooker I have and use for all recipe creations.
Why is it called crack chicken?
The quick answer is that people saw this ranch dressing mix, bacon and cream cheese combination as addicting. Some don’t like the name for obvious reasons but I’m just answering the question you asked. 😉
Do not overcook the meat, cut it into bite size pieces, add something creamy to the broth to thicken it up. Beyond that adding some rice into your mixture will increase the tenderness of the dish.
I will tell you, we absolutely love Instant Pot soup recipes when it is chilly outside. When we were in California there wasn’t much of a temperature change, but once we hit Idaho we got all four seasons for real! Right around October I am ALL about casseroles, baking, and soup for dinner.
Instant Pot Chicken Crack Soup
The nice thing about using the “magical pot” is you can cook the bacon, saute the chicken, and get the noodles tender all in one pot. If you used precooked and bagged real bacon bits and leftover chicken breasts you could skip this first step entirely too.
I buy the main ingredients already made but you could also make homemade ranch dressing mix if you wanted to. You cannot always find buttermilk powder in stores so I would make sure you can find it locally or online before attempting it. I’m always about easy so I don’t bother with making that from scratch.
Crack Chicken Noodle Soup
We added orzo pasta to the mix. You could certainly leave it out but it wouldn’t be quite as hearty of a dish. If you have never had or heard of this it tastes a bit like a firmer white rice of sorts. This is what you’ll need to make this:
- Diced chicken thighs or breasts
- Room temperature cream cheese
- Olive oil for sauteeing
- You could certainly add diced onions and/or minced garlic
- Precooked bacon
- Chicken broth is way better than water for the liquid
- 2 Tbsp. dry ranch seasoning or 1 ranch seasoning packet which is 1 oz. Ranch packets are a powder dried and not the same as the liquid dressing for salads.
- You can add salt and pepper if you like but remember there is a lot already in that pig you threw in…
Cheese can be added into the mix at the very end and/or at the top when serving it up. You can add as much as you like or leave it out entirely.
An hour or two before you make this take your block of cream cheese out and set it on the counter. It is best to add in smaller chunks once it is room temperature. If you don’t it is likely to not melt as well and get a bit chunky instead of becoming smooth immediately.
It is still fine but doesn’t look nearly as appetizing to the eye.
Below is a quick explanation of how to make this in a pressure cooker. If you are making this in a dutch oven or large pot on your stovetop you will still saute on medium heat with olive oil or in bacon grease, add other ingredients, reduce heat and cover. Stir intermittently and simmer until pasta is tender, then remove.
- Pour in oil to pot and press the saute function. Once hot add diced bacon and cubed chicken. Cook until outside of chicken pieces are no longer pink. Then turn pot off.
- Add chicken broth to deglaze the pot (scrape stuck on meat off of bottom of pot). Sprinkle in ranch seasoning mix, and pasta. Gently submerge orzo into liquid below Seal lid and pressure valve closed.
- Set to high pressure for 5 minutes followed by a quick release. Lift lid and cut block of softened (room temp.) cream cheese into small cubes.
- This will create a creamy crack chicken soup. Add these into the hot soup. Stir until melted.
If necessary turn to saute and stir so it is all melted and creamy. The longer it bubbles the more it will reduce to become thick and creamy. Serve topped with shredded cheddar cheese.
Serve with a baby spinach salad and/or some pull apart bread. If you wanted to add more to this dish you could top with more shredded chicken and bacon bits too. Some like a sprinkle of some dill weed with oyster crackers thrown on there too.
I provided you with the full printable recipe below with ingredients necessary. It is not necessarily a low saturated fat dish but in moderation every once and while I’m sure you’ll love it. After the holidays you could easily make this with leftover ham as well to mix things up.
For another delicious idea after this one, try our slow cooker crack chicken or Instant Pot crack chicken pasta dish!! Thicker with large wide egg noodles it is more of a casserole of sorts but still an easy one pot meal for your family.
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Chicken Crack Soup
- Add oil to pot and press saute. Once hot add diced bacon and cubed chicken. Cook until outside of chicken pieces are no longer pink. Then turn pot off.
- Use a bit of your broth to deglaze the pot (scrape stuck on meat off of bottom of pot)
- Sprinkle in ranch mix, broth and pasta on the top. Gently submerge orzo into liquid. Seal lid and pressure valve closed.
- Set to high pressure for 5 minutes followed by a quick release.
- Lift lid and cut block of softened (room temp.) cream cheese into small cubes. Add these into the hot soup. Stir until melted.
- If necessary turn to saute and stir so it is all melted and creamy.
- Serve topped with shredded cheese.