In a large pot, fill with water and bring it to a boil over medium-high heat. Add the chicken breasts or thighs and let them simmer for about 15-20 minutes until fully cooked. Check for doneness by ensuring the juices run clear when pierced. Once cooked, carefully remove the chicken, shred it into bite-sized pieces with two forks, and set aside.

In the same pot, pour in the chicken broth over medium heat and add the cream cheese along with salt and pepper to taste. Stir continuously for about 5 minutes, allowing the cream cheese to melt smoothly into the broth.

Sprinkle in the shredded cheddar cheese, stirring gently as it melts into the soup. Allow this to simmer for an additional 3-4 minutes.

Introduce the shredded chicken back into the pot and gently fold it into the soup mixture. Lower the heat and let it simmer for another 5 minutes.

Ladle the steaming Crack Chicken Soup into bowls and sprinkle freshly chopped green onions or chives on top for a pop of color and flavor. Serve hot.