Crack Chicken Noodle Soup is the only soup my picky eaters actually get excited about! I used to struggle to get my family to eat regular chicken noodle soup—until I added crispy bacon, ranch seasoning, and a creamy, cheesy base.
Now, they request it on repeat, and I don’t mind because it’s easy to make and packed with flavor. If you need a foolproof way to get your family to love soup, this is it!
Reasons You’ll Love This Recipe
- One-Pot Wonder: Everything cooks in a single pot, making cleanup easy.
- Full of Flavor: Creamy, cheesy, and loaded with ranch and bacon.
- Hearty and Satisfying: Perfect for a cozy meal that fills you up.
- Family-Friendly: Even picky eaters love it!
How To Make Crack Chicken Noodle Soup In 40 Minutes
Crack Chicken Noodle Soup is a rich and creamy twist on classic chicken noodle soup. Loaded with shredded chicken, egg noodles, ranch seasoning, and lots of cheese, this soup is bursting with flavor in every bite.
Recipe Overview
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Cuisine: American
- Course: Soup
- Difficulty Level: Easy
- Yield: 6 servings
- Calories Per Serving: ~450 kcal
Ingredients:
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 packet dry ranch dressing mix
- 3 cups cooked shredded chicken
- 8 oz frozen egg noodles
- 6 slices cooked bacon, crumbled
- 8 oz cream cheese, softened
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Ingredient Notes:
- Chicken: Rotisserie chicken works great for this recipe, but you can also use leftover shredded chicken.
- Noodles: Frozen egg noodles hold up well in the soup. If using dry egg noodles, adjust the cooking time accordingly.
- Cheese: Feel free to use a mix of cheddar and mozzarella for extra cheesiness.
- Milk: Whole milk adds richness, but you can use half-and-half for an even creamier texture.
Instructions
Step 1: Sauté The Veggies
- Melt the butter in a large pot over a medium heat.
- Add the onion, carrots, and celery, and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build The Soup Base
- Into the soup, add chicken broth and dry ranch mix, and stir well.
- Simmer the mixture gently.
Step 3: Add Chicken And Noodles
- Stir in the shredded chicken and frozen egg noodles.
- Let the soup simmer for 10-12 minutes, or until the noodles are tender.
Step 4: Make It Creamy
- Lower the heat and stir in the cream cheese, milk, and shredded cheddar cheese.
- Keep stirring until the cheese is completely melted and the soup becomes creamy.
- Season with salt and pepper to taste.
Step 5: Add The Bacon And Serve
- Stir in the crumbled bacon and let the soup warm through for another 2 minutes.
- Garnish with chopped green onions and serve hot.
Video Tutorial:
How To Store And Reheat Leftover Chicken Soup?
- Storage: Allow the soup to cool fully before storing it in the refrigerator for up to four days in an airtight container.
- Reheating: Warm over low heat on the stovetop, adding a splash of milk or broth to maintain creaminess.
- Freezing: This soup does not freeze well due to the dairy content, but you can freeze it before adding the cheese and milk.
Can You Use Whole Milk In Crack Chicken Noodle Soup?
Yes! Whole milk adds richness without making the soup too heavy. If you prefer a thicker soup, you can use half-and-half instead.
Can You Cook Chicken Noodle Soup In A Slow Cooker?
Absolutely! Here’s how:
- Add everything except the noodles, cheese, milk, and bacon to the slow cooker.
- Reduce the heat and cook for 6–7 hours or 3–4 hours on high.
- Stir in the noodles during the last 30 minutes of cooking.
- Add the cream cheese, milk, shredded cheese, and bacon at the end, stirring until melted and creamy.
Serving Suggestions
- Pair it with crusty bread for dipping.
- Serve with a side salad for a balanced meal.
- Add a sprinkle of extra bacon and cheese on top for even more indulgence.
Frequently Asked Questions
Can I Use Dry Noodles Instead Of Frozen Egg Noodles?
Yes, but dry noodles cook faster, so adjust the cooking time accordingly.
Can I Make This Soup Gluten-Free?
Absolutely! Use gluten-free noodles and check the ranch seasoning for hidden gluten.
What Can I Use Instead Of Cream Cheese?
Greek yogurt or heavy cream can be a good alternative.
Is This Soup Spicy?
No, but you can add a pinch of red pepper flakes for some heat.
Crack Chicken Noodle Soup is a must-try recipe that’s packed with comfort and flavor. Whether you make it on the stovetop or in a slow cooker, it’s guaranteed to be a hit. Try this recipe out, and let me know what you think in the comments. Happy cooking!
More Chicken Recipes:
- So Yummy Aditya Bal Chicken Recipes
- Jerk Chicken Walkerswood Recipe: A Taste Of Jamaica In Every Bite
- Authentic Le Creuset Chicken Cacciatore Recipe For Home Cooks
Easy Crack Chicken Noodle Soup – Creamy & Delicious
Crack Chicken Noodle Soup is a rich and creamy twist on classic chicken noodle soup. Loaded with shredded chicken, egg noodles, ranch seasoning, and lots of cheese, this soup is bursting with flavor in every bite.
Ingredients
- 2 tbsp butter
- 1 small onion diced
- 2 carrots diced
- 2 celery stalks diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 1 packet dry ranch dressing mix
- 3 cups cooked shredded chicken
- 8 oz frozen egg noodles
- 6 slices cooked bacon crumbled
- 8 oz cream cheese softened
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 2 green onions chopped (for garnish)
- Salt and pepper to taste
Instructions
Step 1: Sauté The Veggies
- Melt the butter in a large pot over a medium heat.
- Add the onion, carrots, and celery, and cook for about 5 minutes until softened.
- Stir in the minced garlic and cook for another minute until fragrant.
Step 2: Build The Soup Base
- Into the soup, add chicken broth and dry ranch mix, and stir well.
- Simmer the mixture gently.
Step 3: Add Chicken And Noodles
- Stir in the shredded chicken and frozen egg noodles.
- Let the soup simmer for 10-12 minutes, or until the noodles are tender.
Step 4: Make It Creamy
- Lower the heat and stir in the cream cheese, milk, and shredded cheddar cheese.
- Keep stirring until the cheese is completely melted and the soup becomes creamy.
- Season with salt and pepper to taste.
Step 5: Add The Bacon And Serve
- Stir in the crumbled bacon and let the soup warm through for another 2 minutes.
- Garnish with chopped green onions and serve hot.
Author & Recipe Developer at Naznin's Kitchen
Hello! I'm Naznin Aktar, the food enthusiast and recipe developer at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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