Crack Chicken and Dumpling Soup
Crack chicken and dumplings is the coziest thing I make once the weather turns cold here in Indiana. My three kids hover around the stove waiting for the biscuit dumplings to puff up, and the pot is always scraped clean by the end of the night.
This crack chicken and dumpling soup takes everything you love about crack chicken and turns it into a creamy, comforting bowl of soup. Crispy bacon, ranch seasoning, cream cheese, and sharp cheddar flavor a rich broth loaded with tender chicken and carrots. Then canned buttermilk biscuits get cut into pieces and simmered right in the pot until they turn into soft, fluffy dumplings. If you love classic chicken and dumpling soup, this cheesy bacon ranch version of crack chicken and dumplings is about to become a new family favorite.
Why You'll Love This Recipe
- Canned biscuits make the easiest dumplings. No rolling or mixing dough, just flatten, cut, and drop them in.
- Bacon, ranch, and cheddar give it that addictive crack chicken flavor in every spoonful.
- Rotisserie chicken keeps prep quick, and everything cooks in one pot.
- It is hearty enough to be a full dinner, and the creamy broth is perfect for chilly nights.
What is crack chicken?
Crack chicken is a popular combination of chicken, bacon, ranch seasoning, cream cheese, and cheddar. This soup uses all of those same flavors in a creamy broth with biscuit dumplings.
Ingredients Needed to Make Crack Chicken and Dumplings
The Soup Base
Uncooked bacon cooks first in the pot, and some of the drippings stay behind to flavor the onion and garlic. A little all purpose flour thickens the soup. Low sodium chicken stock or bone broth keeps the salt in check, since the ranch, bacon, and cheese all bring plenty.
The Seasonings
A packet of ranch seasoning is the heart of the crack chicken flavor. Garlic powder, onion powder, paprika, and an all purpose chicken seasoning round it out. I use Fire and Smoke Society Chicka Licka Bam Bam, but any all purpose chicken seasoning will work. Season with salt and pepper to taste.
The Chicken and Carrots
Cooked or rotisserie chicken makes this a quick weeknight soup. Shredded carrots add a little color and sweetness, and since they are already shredded, they soften quickly in the broth.
The Creamy, Cheesy Finish
A block of softened plain cream cheese melts into the broth, and heavy cream makes it extra rich. Sharp cheddar adds bold, cheesy flavor that pairs perfectly with the bacon and ranch.
The Biscuit Dumplings
One 8 count can of buttermilk biscuit dough turns into soft, pillowy dumplings. Each biscuit gets flattened and cut into quarters before going into the soup. Green onion on top adds a fresh finish.
How to Make Crack Chicken and Dumpling Soup
Step 1: Cook the Bacon
In a large pot or Dutch oven over medium heat, add the uncooked bacon and cook it completely.
Step 2: Drain Some of the Grease
Once the bacon is cooked, carefully remove the excess grease, leaving about ¼ cup of bacon drippings in the pot.
Step 3: Cook the Onion and Garlic
Add the diced onion and cook it in the bacon grease until translucent. Then stir in the minced garlic until well combined.
Step 4: Add the Flour
Sprinkle in the flour and stir for 1 to 2 minutes until well combined. This helps thicken the soup.
Step 5: Add the Broth and Seasonings
Pour in the chicken stock or bone broth. Add the ranch seasoning packet, onion powder, garlic powder, paprika, and chicken seasoning, and stir.
Step 6: Add the Chicken, Carrots, and Bacon
Add the cooked chicken, shredded carrots, and bacon bits. Bring the soup to a simmer, then add the softened cream cheese.
Step 7: Melt the Cream Cheese
Stir continuously until the cream cheese melts completely and no clumps remain.
Step 8: Add the Cream and Cheddar
Turn the heat down to low, then stir in the heavy cream and sharp cheddar cheese.
Step 9: Open the Biscuits
Remove the biscuits from the can. You should have 8 biscuits.
Step 10: Flatten and Cut the Biscuits
Press each biscuit flat, then cut it into 4 pieces.
Step 11: Add the Dumplings
Slowly add the biscuit pieces to the pot one at a time so they do not clump together. Once they are all in, give the soup a stir and cover the pot. Let the dumplings cook for 15 to 20 minutes.
How do I keep the dumplings from sticking together?
Add the biscuit pieces one at a time, then stir the soup gently every 5 minutes while they cook. This keeps the dumplings separated so they cook evenly.
Step 12: Check the Dumplings
Stir every 5 minutes while the dumplings cook. Before serving, insert a toothpick into a dumpling to make sure it is set.
Step 13: Garnish and Serve
Ladle into bowls and top with extra cheddar cheese and sliced green onion.
Storing and Reheating
Store leftovers in an airtight container in the refrigerator for up to 3 days. The dumplings will keep soaking up the broth, so the soup thickens as it sits. Reheat on the stovetop over medium-low heat with a splash of chicken broth or cream, stirring gently. Because of the cream cheese and biscuit dumplings, this soup does not freeze well.
Can I make crack chicken and dumplings ahead of time?
Yes, but the dumplings are best fresh. Make the soup base ahead and refrigerate it, then reheat until simmering and add the biscuit dumplings right before serving.
What to Serve With Crack Chicken and Dumplings
This soup is a full meal on its own, so keep the sides simple. A crisp green salad or some roasted green beans balance out the creamy, cheesy broth. If your family loves cozy soups, try my Cowboy Butter Chicken Gnocchi Soup or this Easy Loaded Potato Soup next.
Crack Chicken & Dumpling Soup
Ingredients
Equipment
Method
- In a large pot or dutch oven on medium heat, add uncooked bacon to bottom of pan. Cook bacon completely.
- Once bacon is cooked, carefully remove excess grease from pan leaving about ¼ cup of bacon grease remaining in dutch oven.
- Next, add diced yellow onion and cook in bacon grease until translucent. Once the onions are translucent. Add minced garlic and stir until well combined.
- Next, add 2 tablespoon all purpose flour into the pan and mix for 1-2 minutes until well combined. This will help thicken the soup.
- Once the flour is well combined, add chicken stock or bone broth, ranch seasoning packet, onion powder, garlic powder, paprika, and all purpose chicken seasoning, and stir.
- Next, add diced cooked or rotisserie chicken, shredded carrots, cooked and bacon bits. Bring liquid to a simmer, then add softened plain cream cheese.
- Continuously stir until the cream cheese has mixed together and no clumps are present.
- Then, turn heat down to low, add 1 cup heavy cream, and sharp cheddar cheese.
- Next remove premade biscuits from can; should be 8 biscuits present.
- Press and flatten the biscuit dough down and then cut into ¼ pieces for each premade biscuit.
- Slowly add the sliced biscuit dough one piece at a time so it does not clump together. Once all of the dough pieces are in the pot, stir and cover. Dough will cook for 15-20 minutes.
- *To prevent the dough from sticking together, I recommend stirring the soup every 5 minutes to ensure the dough does not clump together. Insert toothpick to make sure the dumplings are set prior to serving.
- Top with cheddar cheese and green onion for garnish.
Notes
- Let the cream cheese soften on the counter for about 30 minutes so it melts smoothly into the soup.
- Keep the heat on low once the cheddar and cream go in so the soup does not scorch on the bottom.
- Add the biscuit pieces one at a time and stir gently every 5 minutes so the dumplings cook evenly and do not stick together.
- Leftovers thicken in the fridge. Add a splash of broth or cream when reheating.
