Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup is ultra-creamy, cheesy, and packed with flavor! Ready in just 30 minutes – the ultimate comfort food!
Equipment
- Large Stockpot or Dutch Oven
- Slow Cooker (optional)
- Instant Pot (Optional)
Ingredients
Main Ingredients
- 2 cups shredded chicken rotisserie or boiled
- 6 slices bacon beef or turkey, cooked and crumbled
- 4 cups chicken broth
- 2 cups milk or dairy-free alternative
- 1 package ranch seasoning mix
- 1 cup shredded cheddar cheese
- 4 oz cream cheese softened
- 2 cups egg noodles
- ½ cup diced celery and carrots
- 2 cloves garlic minced
- ½ tsp salt
- ½ tsp black pepper
Optional Additions
- ½ tsp cayenne pepper for a spicy kick
- ¼ cup heavy cream for extra creaminess
Instructions
- In a large stockpot or Dutch oven, cook the bacon until crispy. Remove and set aside.
- In the same pot, sauté onions, garlic, carrots, and celery until fragrant (about 3–4 minutes).
- Add chicken broth and milk, stirring in the ranch seasoning mix. Bring to a simmer.
- Add shredded chicken and egg noodles. Cook until noodles are tender but not mushy.
- Lower the heat and stir in cream cheese and shredded cheddar until melted and smooth.
- Season with salt and pepper. Garnish with crispy bacon before serving.
Notes
To prevent the noodles from getting soggy, cook them separately and add them before serving. If making ahead, store the soup base without noodles and add fresh ones when reheating.