Crack Chicken Noodle Soup Recipe
Crack Chicken Noodle Soup is creamy, cheesy, and packed with savory flavors from bacon, ranch seasoning, and tender chicken. Hearty egg noodles, vegetables, and melty cheddar make every bite comforting and irresistible. It’s the perfect cozy meal for chilly days or when you’re craving indulgence.
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.