There’s something wildly comforting about a steaming bowl of soup that feels like it belongs everywhere—from a cozy Alabama porch to a bustling European bistro. Crack Chicken Noodle Soup takes the classic chicken noodle we know, then layers it with creamy, cheesy indulgence and a savory punch reminiscent of hearty French bisques
Inspired by the way Asian ramen broths coax depth from simple ingredients, this soup uses a slow simmer to build flavor while staying blissfully easy. I love pairing it with a Classic Greek Salad and Chicken Salad Lettuce Wraps —the crisp, fresh textures balance out the rich, velvety broth beautifully.
Whether you’re craving a nostalgic hug or a new take on comfort food, this soup invites you to play with spices, noodle types, and toppings. Think of it as your culinary passport to blending global warmth with down-home simplicity.
Perfect for Cozy Season!
- I first made this soup on a rainy autumn afternoon, and it instantly turned my kitchen into a warm, fragrant retreat—perfect for those days you want a meal that wraps you up like a blanket.
- Over time, I’ve swapped in egg noodles, udon, and even rice noodles depending on what’s in my pantry—each version brought a fun, global twist that kept things exciting.
- I found this soup surprisingly helpful during a busy week; it meal-prepped beautifully and kept me satisfied without heavy takeout, which helped me stay on track with my health goals.
- One unexpected perk? Leftovers deepen in flavor overnight, so a quick reheat the next day actually makes it taste even better—ideal for make-ahead comfort.
Crack Chicken Noodle Soup Recipe
Equipment
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Chef’s knife
- Cutting board
- Measuring cups
- Measuring spoons
- Cheese grater
- Ladle
Ingredients
- 1 small onion, diced
- 2 tbsp butter
- 1 cup half and half, or milk
- 1 chicken broth4
- 6 cups chicken broth
- 4 cups cooked shredded chicken
- 1 cream cheese, softened and cubed
- green onion, chopped for garnish
- 1 cup cooked bacon, more for garnish
- 2 cup shredded cheddar cheese, more for garnish
Instructions
- Melt 2 tablespoons of butter in a large soup pot over medium heat.
- Add 1 small chopped onion, 2 large chopped carrots, and 2 chopped celery ribs, and sauté them until softened, about 5 minutes.
- Stir in 2 minced garlic cloves and cook for 1 more minute.
- Pour in 6 cups of chicken broth, add 1 (1-ounce) packet of dry ranch dressing mix, 4 cups of cooked shredded chicken, and 1 cup of cooked cumbled bacon; stir everything together.
- Stir in 8 ounces of frozen egg noodles and let the soup simmer until the noodles are tender, about 10 minutes.
- Add 1 (8-ounce) package of cream cheese, 2 cups of shredded cheddar cheese, and 1 cup of half and half; continue heating, stirring gently, until the cheeses melt and the soup is creamy.
- Serve hot with extra shredded cheddar, bacon, and chopped green onions on top, and season with salt and pepper to taste.
Notes
- Stir the cream cheese in small chunks to help it melt faster and more evenly.
- Add a dash of hot sauce or cayenne for a subtle kick of heat.
- Substitute rotisserie chicken for convenience and added flavor.
| Nutrition | Value |
| Calories | 658kcal |
| Carbohydrates | 34g |
| Fibre | 2g |
| Fat | 36g |
| Protein | 47g |
| Cholesterol | 187g |
