Instructions:

Heat a large Dutch oven or soup pot over medium-high heat. Add the diced bacon and cook until crispy. Once cooked, remove the bacon from the pot and set it aside, leaving the rendered fat in the pot.

Add the unsalted butter to the pot with the bacon fat and melt it. Once melted, add the diced yellow onion and celery. Cook for about 5-7 minutes, stirring occasionally, until the vegetables are softened.

Stir in the low-sodium chicken broth, ranch seasoning, and black pepper. Bring the mixture to a simmer, allowing the flavors to meld together.

Add the cooked shredded chicken to the pot and cook for an additional 5 minutes, or until the chicken is warmed through. Stir occasionally to guarantee even heating.

Once heated, serve the soup immediately, topping it with the reserved crispy bacon, shredded cheese, and fresh parsley for garnish.

For best results when cooking Crack Chicken Soup, consider using leftover cooked chicken or a rotisserie chicken to save time. If you want to elevate the flavor, adding dry ranch seasoning mix can enhance the taste considerably.

Also, feel free to incorporate chopped carrots for added nutrition or use sour cream for a richer consistency. This soup can be stored in an airtight container in the refrigerator for 3-4 days and reheats well on the stovetop or in the microwave, making it great for meal prep.