Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is the ultimate comfort food, combining the irresistible ranch, cheese, and crispy bacon flavors in a rich, creamy broth loaded with tender chicken and noodles. This soup is delicious and incredibly easy to make, perfect for a quick weeknight meal or a cozy weekend dinner. One bowl, and you’ll understand why it’s called “crack” chicken noodle soup—it’s just that addictive!
This Crack Chicken Noodle Soup takes all the flavors you love from my classic Crack Chicken recipe and transforms them into a warm, hearty soup. This dish is pure comfort in a bowl with tender chicken, crispy bacon, and zesty ranch seasoning in a creamy broth. It’s the perfect twist on the beloved chicken bacon ranch flavor combination!
Crack Chicken Noodle Soup Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 packets of ranch seasoning (about 2 ounces)
- 3 cups cooked and shredded chicken
- 8 ounces egg noodles, cooked separately
- 6 slices cooked and crumbled bacon (reserve some for garnish)
- 1 (8-ounce) block of cream cheese, softened and cubed
- 1 cup half & half
- 2 cups shredded cheddar cheese (reserve some for garnish)
- Green onions, sliced thinly (for garnish)
Crack Chicken Noodle Soup Recipe
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions (usually 8–10 minutes) until al dente. Drain, rinse with cool water, and set aside.
- Heat a large pot or Dutch oven over medium heat. Melt the butter, then add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened and the onions become translucent. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Pour in the chicken broth and sprinkle in the ranch powder. Stir well to combine and bring the mixture to a gentle boil.
- Stir in the cooked and shredded chicken. Reduce the heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
- Add the cubed cream cheese, stirring until it’s fully melted and incorporated into the soup. Slowly pour in the half & half, stirring to ensure the soup is smooth and creamy.
- Mix in 1 ½ cups of shredded cheddar cheese until melted. Stir in most of the cooked and crumbled bacon, saving some for garnish.
- Gently fold the cooked egg noodles into the soup, stirring to coat them evenly in the creamy broth. Simmer for an additional 5 minutes, giving all the flavors a chance to blend.
- Ladle the soup into bowls. Top each serving with the reserved crumbled bacon, a sprinkle of shredded cheddar cheese, and freshly sliced green onions. Serve hot and enjoy!
Tips & Tricks
- Prep Ingredients in Advance: Chop your vegetables, shred the chicken, and cube the cream cheese before starting to streamline the cooking process.
- Use Rotisserie Chicken: For convenience, use store-bought rotisserie chicken. It’s flavorful and saves time.
- Softening Cream Cheese: To make the cream cheese easier to melt, let it sit at room temperature for about 30 minutes before adding it to the soup.
- Adjust Creaminess: For a richer soup, use heavy cream instead of half & half. If you prefer a lighter option, you can substitute with whole milk.
- Cheese Selection: Use freshly shredded cheese for a smoother melt. Pre-shredded cheese can contain anti-caking agents that may affect the texture.
- Bacon Garnish: Save some crispy bacon for garnishing. It adds a nice crunch and enhances the smoky flavor of the soup.
- Make it Spicy: For a kick of heat, add a pinch of red pepper flakes or diced jalapeños.
FAQs about Crack Chicken Noodle Soup
Crack Chicken Noodle Soup
Yield:
8
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
30 minutes
Crack Chicken Noodle Soup is the ultimate comfort food, combining the irresistible ranch, cheese, and crispy bacon flavors in a rich, creamy broth loaded with tender chicken and noodles.
Ingredients
- 2 tablespoons butter
- 1 medium onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 2 packets of ranch powder (about 2 ounces)
- 3 cups cooked and shredded chicken
- 8 ounces egg noodles, cooked separately
- 6 slices cooked and crumbled bacon (reserve some for garnish)
- 1 (8-ounce) block of cream cheese, softened and cubed
- 1 cup half & half
- 2 cups shredded cheddar cheese (reserve some for garnish)
- Green onions, sliced thinly (for garnish)
Instructions
- Bring a large pot of salted water to a boil. Cook the egg noodles according to the package instructions (usually 8–10 minutes) until al dente. Drain, rinse with cool water, and set aside.
- Heat a large pot or Dutch oven over medium heat. Melt the butter, then add the diced onion, carrots, and celery. Sauté for 5–7 minutes, until the vegetables are softened and the onions become translucent. Add the minced garlic and cook for 1 more minute, stirring constantly.
- Pour in the chicken broth and sprinkle in the ranch powder. Stir well to combine and bring the mixture to a gentle boil.
- Stir in the cooked and shredded chicken. Reduce the heat to medium-low and simmer for 5 minutes to allow the flavors to meld.
- Add the cubed cream cheese, stirring until it’s fully melted and incorporated into the soup. Slowly pour in the half & half, stirring to ensure the soup is smooth and creamy.
- Mix in 1 ½ cups of shredded cheddar cheese until melted. Stir in most of the cooked and crumbled bacon, saving some for garnish.
- Gently fold the cooked egg noodles into the soup, stirring to coat them evenly in the creamy broth. Simmer for an additional 5 minutes, giving all the flavors a chance to blend.
- Ladle the soup into bowls. Top each serving with the reserved crumbled bacon, a sprinkle of shredded cheddar cheese, and freshly sliced green onions. Serve hot and enjoy!
