Crack Chicken & Dumpling Soup
This crack chicken and dumpling soup is loaded with bacon, ranch, chicken, cream cheese, and sharp cheddar, with fluffy biscuit dumplings cooked right in the pot. A cozy, cheesy one pot dinner.
Servings 6 servings
Equipment
- Large pot or Dutch oven
Ingredients
- 6 pieces uncooked bacon
- ½ cup diced yellow onion
- 1 tablespoon minced garlic
- 2 tablespoon all purpose flour
- 4 cups low sodium chicken stock or bone broth
- 1 packet ranch seasoning
- Salt and pepper to taste
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon all purpose chicken seasoning (I used fire and smoke society chicka licka bam bam)
- ½ teaspoon paprika
- 2 cups cooked or rotisserie chicken
- 1 cup shredded carrots
- 1 cup heavy cream
- 8 oz block softened plain cream cheese
- 8 oz sharp cheddar cheese
- One 8 count can buttermilk premade biscuit dough
- Green onion for garnish
Instructions
- 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.
