Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is rich, creamy, and completely addictive. Loaded with tender shredded chicken, crispy bacon, ranch seasoning, and hearty egg noodles, this comforting soup comes together quickly and delivers big flavor in every spoonful. It’s perfect for busy weeknights, cold evenings, or anytime you want a cozy, satisfying meal.
Ingredients
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2 tablespoons butter
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1 small onion, diced
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2 large carrots, peeled and diced
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2 ribs celery, diced
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2 cloves garlic, minced
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6 cups chicken broth
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1 (1-ounce) packet dry ranch dressing mix
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4 cups cooked shredded chicken
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8 ounces frozen egg noodles
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1 cup cooked bacon, plus more for garnish
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1 (8-ounce) package cream cheese, softened and cubed
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1 cup half-and-half (or milk)
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2 cups shredded cheddar cheese, plus more for garnish
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Salt and black pepper, to taste
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Chopped green onions, for garnish
Instructions
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In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery and sauté for about 5 minutes, until softened.
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Add the garlic and cook for 1 minute, stirring constantly.
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Pour in the chicken broth and stir in the ranch seasoning, shredded chicken, and cooked bacon.
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Add the egg noodles and simmer for about 10 minutes, or until the noodles are tender.
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Reduce heat to low. Stir in the cream cheese, cheddar cheese, and half-and-half. Cook gently until the cheeses are fully melted and the soup is creamy.
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Season with salt and pepper to taste.
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Serve hot, garnished with extra cheddar cheese, bacon, and green onions.
Notes
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Shortcut: Rotisserie chicken works perfectly and saves time.
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Thicker soup: Let the soup simmer a few extra minutes after adding the cheese.
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Lighter version: Use milk instead of half-and-half and reduced-fat cream cheese.
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Extra flavor: Add a pinch of smoked paprika or cracked black pepper.
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Storage: Refrigerate leftovers for up to 3 days; reheat gently to avoid separating.
Find it online: https://biteseason.com/crack-chicken-noodle-soup/