If you’re looking for a warm, cozy bowl of soup that’s packed with flavor, easy to make, and loved by the whole family, Crack Chicken Noodle Soup is it!
It’s creamy, cheesy, and loaded with chicken, noodles, crispy bacon, and just the right amount of ranch seasoning.
Perfect for cold days, busy weeknights, or anytime you need a little comfort in a bowl.
My kids practically lick their bowls clean every time I make this, and it’s become a family favorite.
Trust me, you’re going to love how simple and delicious it is!
What You’ll Need:
- 2 tablespoons butter
- 1 small onion, diced
- 2-3 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 lb chicken breasts (or thighs)
- 1 packet ranch seasoning mix (about 1 ounce)
- 6 oz cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 cups egg noodles
- 4 slices bacon, cooked and crumbled
- 1/2 cup heavy cream
- Fresh parsley for garnish (optional)
Pro Tips:
- Cook your bacon ahead of time. This saves time and makes cleanup easier. Plus, the crispy bits are perfect for sprinkling on top of the soup.
- Use rotisserie chicken. If you’re short on time, shred up a rotisserie chicken instead of cooking raw chicken—it’s just as delicious.
- Don’t overcook the noodles! Egg noodles cook fast, so add them toward the end to keep them perfectly tender.
- Softened cream cheese is key. Let it sit at room temperature for 10-15 minutes to ensure it melts smoothly into the soup.
- Make it your own. Add extra veggies like diced carrots or celery for a heartier soup.
Tools You’ll Need:
- Large pot or Dutch oven
- Ladle
- Cutting board
- Sharp knife
- Tongs or fork for shredding chicken
- Measuring cups and spoons
Substitutions and Variations:
- Swap egg noodles for any pasta shape you like or even rice.
- Use turkey instead of chicken if you have leftovers.
- Dairy-free? Use a plant-based cream cheese and milk instead of cream.
- Add more veggies like spinach, mushrooms, or frozen peas to sneak in extra nutrition.
Make-Ahead Tips:
- Cook the chicken and bacon in advance and store them in the fridge.
- The soup can be made a day ahead, but hold off on adding the noodles until you’re ready to reheat and serve to keep them from getting mushy.
How to Make Crack Chicken Noodle Soup
1. Sauté the onion and garlic
In a large pot, melt butter over medium heat. Add diced onion and minced garlic, cooking until soft and fragrant.
2. Cook the chicken
Add chicken broth, water, and chicken breasts to the pot. Sprinkle in the ranch seasoning mix. Bring to a boil, then reduce heat and simmer for about 15-20 minutes, or until the chicken is fully cooked.
3. Shred the chicken
Remove the cooked chicken from the pot and shred it with two forks. Return the shredded chicken to the pot.
4. Add cream cheese and cheddar
Stir in softened cream cheese and shredded cheddar cheese until melted and smooth.
5. Add noodles and cook.
Stir in the egg noodles and let them cook in the soup for 6-8 minutes, or until tender.
6. Finish with bacon and cream
Stir in the crumbled bacon and heavy cream, letting it warm through. Taste and adjust seasoning if needed.
7. Serve and garnish
Ladle the soup into bowls and garnish with fresh parsley if desired.
Leftovers and Storage Tips:
- Refrigerate: Store leftovers in an airtight container for up to 3 days.
- Reheat: Warm on the stovetop over low heat, stirring occasionally. You may need to add a splash of broth or cream to thin it out.
- Freeze: The soup can be frozen, but the noodles may lose texture when reheated. If freezing, consider leaving out the noodles and adding them fresh when reheating.
Conclusion:
This Crack Chicken Noodle Soup is a game-changer for busy families or anyone craving a cozy meal. It’s hearty, creamy, and absolutely packed with flavor! Make it once, and I guarantee it’ll become a regular on your dinner table. If you try it, let me know how it turned out in the comments below! Got any fun twists or tips? I’d love to hear them!