Crack Chicken Noodle Soup is a creamy, comforting soup packed with shredded chicken, tender egg noodles, bacon, and a blend of cheeses, all infused with ranch seasoning. It’s the ultimate comfort food—rich, savory, and sure to warm you up on chilly days. This easy-to-make soup is perfect for a weeknight dinner or a cozy meal for the whole family.
Ingredients:
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups cooked chicken, shredded
- 1 8-ounce package of egg noodles
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1 8-ounce package cream cheese, softened
- 1 packet ranch seasoning mix
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Preparation:
Step 1: Sauté Onion and Garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, approximately 3-4 minutes. Be careful not to let the garlic burn, as it will turn bitter.
Step 2: Simmer with Chicken and Noodles
Pour in the chicken broth and increase the heat to bring the mixture to a simmer. Once it’s simmering, add the shredded chicken and egg noodles. Cook until the noodles are tender, which should take about 8-10 minutes. Keep the heat at a simmer so the noodles don’t overcook or become mushy.
Step 3: Add Creamy Ingredients
Reduce the heat to low, then stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and the ranch seasoning mix. Stir continuously to help the cheeses melt and incorporate evenly into the soup. This should take about 5 minutes.
Step 4: Season and Thicken
Season the soup with salt and pepper according to your taste. Remove the pot from the heat and let the soup sit for a few minutes. This will allow it to thicken and become even creamier.
Step 5: Serve and Garnish
Ladle the hot soup into bowls and garnish with chopped fresh parsley. The parsley adds a pop of color and a hint of freshness that complements the creamy, rich flavors of the soup.
Cooking Notes:
- Use leftover rotisserie chicken or pre-cooked shredded chicken to save time.
- If the soup seems too thick, you can thin it out with a splash of chicken broth or water.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Substitute egg noodles with other pasta varieties like rotini, macaroni, or wide noodles if preferred.
Serving Suggestions:
- Serve with crusty bread or a warm baguette for dipping.
- A simple side salad with a tangy vinaigrette can balance the richness of the soup.
- Pair with a glass of white wine, like a Chardonnay, to complement the creamy flavors.
Tips:
- Cream cheese should be softened before adding to the soup to ensure it melts smoothly. Leave it out at room temperature for about 15-20 minutes before using.
- Cook bacon ahead of time and keep it stored in the fridge for up to a week. Crumbled bacon can be added to various dishes, including salads and casseroles.
- Make a double batch of the soup and freeze half for an easy meal later. Let the soup cool completely, then transfer to airtight containers. It can be stored in the freezer for up to 3 months.
- For a thicker soup, dissolve 1-2 tablespoons of cornstarch in a bit of cold water and add it to the soup during the final few minutes of cooking.
Prep Time:
10 minutes
Cooking Time:
20 minutes
Total Time:
30 minutes
Nutritional Information:
- Calories: Approximately 480 per serving
- Protein: 22g per serving
- Sodium: 920mg per serving
Conclusion
Crack Chicken Noodle Soup is a deliciously creamy and hearty soup that’s sure to become a favorite. It combines the savory goodness of chicken, bacon, and cheese with the zesty kick of ranch seasoning, making it an instant crowd-pleaser. Quick to prepare and perfect for cozy evenings, this soup is a must-try for anyone who loves rich, comforting flavors.
PrintCrack Chicken Noodle Soup Recipe
- Total Time: 30 minutes
Ingredients
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups cooked chicken, shredded
- 1 8-ounce package of egg noodles
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1 8-ounce package cream cheese, softened
- 1 packet ranch seasoning mix
- Salt and pepper to taste
- Fresh parsley, chopped for garnish
Instructions
Step 1: Sauté Onion and Garlic
In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, sautéing them until the onion becomes translucent and fragrant, approximately 3-4 minutes. Be careful not to let the garlic burn, as it will turn bitter.
Step 2: Simmer with Chicken and Noodles
Pour in the chicken broth and increase the heat to bring the mixture to a simmer. Once it’s simmering, add the shredded chicken and egg noodles. Cook until the noodles are tender, which should take about 8-10 minutes. Keep the heat at a simmer so the noodles don’t overcook or become mushy.
Step 3: Add Creamy Ingredients
Reduce the heat to low, then stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and the ranch seasoning mix. Stir continuously to help the cheeses melt and incorporate evenly into the soup. This should take about 5 minutes.
Step 4: Season and Thicken
Season the soup with salt and pepper according to your taste. Remove the pot from the heat and let the soup sit for a few minutes. This will allow it to thicken and become even creamier.
Step 5: Serve and Garnish
Ladle the hot soup into bowls and garnish with chopped fresh parsley. The parsley adds a pop of color and a hint of freshness that complements the creamy, rich flavors of the soup.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: Approximately 480 per serving
- Sodium: 920mg per serving
- Protein: 22g per serving