If you’ve ever tried Crack Chicken before, you know how dangerously delicious it is — creamy, cheesy, and full of bacon goodness. Now imagine all that flavor in a warm, cozy bowl of soup. That’s exactly what this Crack Chicken & Rice Soup delivers: hearty chicken, smoky bacon, fluffy rice, and melty cheese all in one creamy pot.
The first time I made this, it was one of those evenings when the house felt extra cold and everyone was craving something filling. I had leftover rotisserie chicken, a handful of cheddar cheese, and some bacon waiting to be used. Thirty minutes later, the kitchen smelled amazing — savory, creamy, and just a little bit smoky. One spoonful in, and it was officially a family favorite.
Now this Crack Chicken & Rice Soup sits right next to my Green Enchiladas Chicken Soup and Crockpot Chicken Corn Chowder as one of my most-requested weeknight soups.
Crack Chicken & Rice Soup
Ingredients
Equipment
Method
- In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving a bit of bacon fat in the pot.
- Add butter, diced onion, and minced garlic to the pot. Sauté for 3–4 minutes until soft and fragrant.
- Add shredded chicken, rice, and chicken broth. Bring to a boil, then lower heat and simmer for 10–12 minutes (or until rice is cooked).
- Stir in milk, heavy cream, cream cheese, and cheddar cheese until fully melted and creamy. Add garlic powder, onion powder, salt, and pepper.
- Stir in half of the cooked bacon. Ladle into bowls and top with more cheddar, bacon bits, and green onions.
Nutrition
Notes
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Let us know how it was!Why You’ll Love Crack Chicken & Rice Soup
This soup checks every comfort box: creamy texture, cheesy goodness, smoky bacon, and hearty rice that makes it a full meal. It’s fast to make, uses simple ingredients, and is guaranteed to satisfy everyone at the table.
If you love cozy dishes like my Cheesy Ham and Potato Soup or White Lasagna Soup, this one’s going to feel like home in a bowl.
Ingredients You’ll Need
For the Soup:
- 6 slices bacon, diced
- 1 tablespoon butter
- 1 small onion, diced
- 2 garlic cloves, minced
- 4 cups cooked, shredded chicken
- 1 cup uncooked white rice (or 2 cups cooked)
- 4 cups chicken broth
- 1 cup milk
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- ½ cup cream cheese, softened
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- Salt and black pepper to taste
For Garnish:
- Extra cheddar cheese
- Chopped green onions
- Crispy bacon bits
If you enjoy creamy, cheesy comfort food, you’ll also love my Creamy Broccoli Potato Cheese Soup — it has that same smooth, rich flavor that feels indulgent but simple.
How to Make Crack Chicken & Rice Soup
Step 1: Cook the Bacon
In a large pot, cook diced bacon over medium heat until crispy. Remove and set aside, leaving a bit of bacon fat in the pot.
Step 2: Sauté the Aromatics
Add butter, onion, and garlic to the same pot. Sauté for 3–4 minutes until fragrant and soft.
Step 3: Add Chicken, Rice & Broth
Add shredded chicken, rice, and chicken broth. Bring to a boil, then lower heat and simmer for 10–12 minutes (or until rice is tender if uncooked).
Step 4: Make It Creamy
Stir in milk, heavy cream, cream cheese, and shredded cheddar until smooth. Mix in garlic powder, onion powder, salt, and pepper.
Step 5: Add Bacon & Serve
Stir in half of the cooked bacon. Ladle into bowls and top with more cheddar, bacon bits, and chopped green onions.
If you’re craving creamy one-pot meals, this one’s as satisfying as my Creamy Parmesan Pasta Soup.
Tips for Perfect Crack Chicken & Rice Soup
- Cook the rice separately if you plan to store leftovers — it keeps the texture perfect.
- Add cream cheese slowly to prevent lumps.
- Don’t skip the bacon: It adds that smoky flavor that makes this soup “crack-level” good.
- Adjust thickness: Add a splash of broth if it thickens after sitting.
These little touches make all the difference, just like they do in my French Onion Ground Beef.
How to Store and Reheat
Storage: Store in an airtight container for up to 4 days in the fridge.
Freezing: Freeze before adding cheese and cream for the best texture.
Reheating: Warm gently on the stove with a bit of milk to loosen.
Like my Snow Day Soup, this one gets even better the next day — thicker, creamier, and full of flavor.
Flavor Variations
- Spicy Crack Chicken Soup: Add a dash of cayenne or diced jalapeños.
- Ranch Version: Stir in 1 tablespoon of ranch seasoning for a tangy twist.
- Veggie Boost: Add spinach, corn, or chopped carrots.
- Low-Carb Option: Swap rice for cauliflower rice.
If you love customizable soups, this one’s as versatile as my Chicken Enchilada Soup.
Frequently Asked Questions
1. Can I use rotisserie chicken?
Yes, it’s perfect for this recipe and saves time.
2. Can I make it in a slow cooker?
Absolutely — just combine everything except cheese and cream, cook on LOW for 4–5 hours, and stir those in before serving.
3. Can I use brown rice?
Yes, but increase simmer time by 10–15 minutes.
4. Can I make it lighter?
Use half-and-half instead of heavy cream and reduced-fat cheese.
The Final Bite
This Crack Chicken & Rice Soup is creamy, cheesy, and loaded with flavor — the kind of meal that’s impossible to stop eating. It’s quick enough for weeknights and comforting enough for cozy weekends. Every spoonful is rich, hearty, and completely addictive (in the best way).
Serve it with a slice of No-Knead Dutch Oven Bread or Garlic Herb Dinner Rolls for the perfect finish.