Crack Chicken Noodle Soup puts a creamy, indulgent spin on the classic we all turn to when comfort is key. Whether trying to warm up on a chilly evening or nursing a cold, there’s just something magical about a steaming bowl of homemade chicken noodle soup to warm you from the inside out.
Now imagine taking this timeless classic and giving it a delicious upgrade. Crack Chicken Noodle Soup does just that, blending tender chicken, hearty noodles, crispy bacon, and the bold, savory flavor of ranch seasoning into one irresistible bowl.
More than just a meal, this creamy soup like this recipe for Beef Barley Soup, is perfect for lunch or dinner and guaranteed to become a family favorite from the very first spoonful.
Jump to:
- Why the name
- Why I love this recipe (and you will, too!)
- Ingredient notes and substitutions
- How to make this recipe for Crack Chicken Noodle Soup
- Serving and menu suggestions
- Recipe variations
- How to store and reheat leftovers
- Recipe FAQs
- Top tips to ensure this recipe turns out perfectly
- More easy soup recipes
- 📋 Recipe:
Why the name
You might wonder why this recipe is called Crack Chicken Noodle Soup. While the term “crack” in recipes typically refers to irresistibly delicious and addictive dishes, I understand that it can carry some negative connotations.
I’ve chosen to use this name only because it’s a widely recognized recipe term and helps readers like you find it easily online.
Why I love this recipe (and you will, too!)
- This soup takes the old-fashioned comfort of my roasted chicken noodle soup and adds a richness that makes it truly special.
- The unusual combination of cream cheese and cheddar creates a luscious base, while the ranch seasoning and bacon introduce a savory taste that’s hard to resist.
- And most importantly, it’s a one-pot wonder and easy dinner idea, perfect for cozy nights at home.
Ingredient notes and substitutions
You don’t need much to make this dish: just rotisserie chicken, noodles, cream cheese, ranch seasoning, bacon, and a few other pantry ingredients. Below are my ingredient notes (including substitutions) for the main ingredients. The recipe card below provides a complete list of ingredients and measurements.
- Chicken: Cooked, shredded rotisserie chicken adds convenience and flavor. This recipe is also a great way to use leftover chicken or turkey. If you prefer to cook the chicken yourself, my cast iron roast chicken or roasted bone-in chicken breast recipes will serve you well.
- Noodles: Egg noodles are traditional in chicken noodle soup, but rotini or bowtie pasta works well too.
- Cream Cheese: Ensure it’s at room temperature for easy melting. Neufchâtel cheese can be used for a lighter version.
- Ranch Seasoning: While the store-bought packets are the most convenient, if you have homemade ranch seasoning, by all means, use it instead.
- Bacon: Really does make everything better.
How to make this recipe for Crack Chicken Noodle Soup
- Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove it, drain it on a paper towel, and set aside, leaving the drippings in the pan.
- Sauté the vegetables: Add diced onion, celery, and carrots to the pot. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- Create the base: Sprinkle flour and ranch seasoning over the vegetables, stirring constantly, and cook for 1–2 minutes to eliminate the raw flour taste.
- Add stock and chicken: Gradually pour in the chicken stock, stirring to combine. Bring to a gentle boil, then reduce to a simmer. Add the shredded chicken and heat through. Stir in egg noodles and cook until tender, approximately 8–10 minutes.
- Add creaminess: Lower the heat and add the softened cream cheese, stirring until it’s completely melted. Pour in the heavy cream and mix well.
- Finish with cheese: Add the shredded cheddar and Parmesan cheese and stir until melted.
- Season and serve: Taste and adjust the seasoning with salt and pepper if needed. Before serving, garnish with the crispy bacon and chopped parsley.
Serving and menu suggestions
This hearty soup can stand alone, but it also pairs well with a slice of herb and cheese bread or cheesy Texas toast, roasted broccoli and carrots, old-fashioned coleslaw, or my house salad.
Recipe variations
- For a spicy kick, add diced jalapeños, a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Add vegetables such as spinach, kale, or peas for additional nutrition and color.
- To make it gluten-free, use gluten-free noodles and ensure all other ingredients are gluten-free.
How to store and reheat leftovers
- Storage: Allow the soup to cool completely before transferring to an airtight container. Refrigerate for up to 3 days.
- Reheating: Warm the soup over medium heat on the stovetop, stirring occasionally. Add a splash of stock or milk if it has become too thick.
- Freezing: For best results, freeze the soup without the noodles, as they can become mushy. When reheating, add freshly cooked noodles.
Recipe FAQs
While possible, I don’t typically recommend using a slow cooker for this recipe. For the best flavor and texture, you’ll still need to cook the bacon in a skillet. Additionally, many ingredients, such as noodles, chicken, and cheese, need to be added near the end, which reduces convenience. Instead of saving time, you may find yourself with more steps and extra dishes to wash.
If you’re determined to use a slow cooker, you can cook the bacon ahead of time and add everything except the noodles, chicken, cream cheese, and dairy to the slow cooker. Let it cook on low for 6–7 hours or high for 3–4 hours. Then, stir in the noodles, cream cheese, and heavy cream during the last 30 minutes. Just keep in mind the extra steps involved!
Egg noodles are the noodles of choice for this chicken noodle soup because they are made with eggs. They have a richer taste than regular pasta, a tender but sturdy texture, and cook faster than many other pasta types.
Absolutely! When substituting cheese in this recipe, choose one that melts well and complements the savory flavors of the soup. Good options include Monterey Jack, Colby, or Gruyère for a smooth, creamy texture and mild, buttery flavor.
Havarti is another excellent choice for its rich creaminess. Avoid pre-shredded cheese if possible, as it often contains anti-caking agents that can prevent smooth melting. Shredding your own cheese will give you the best texture and taste.
Top tips to ensure this recipe turns out perfectly
- This is a thick, hearty soup, more like a stew. If you prefer it thinner, add more chicken stock until it reaches your desired consistency.
- Ensure the cream cheese is at room temperature to prevent lumps.
- A quick tip for the best leftovers: Egg noodles tend to soak up the stock and can get a little mushy when stored in the fridge. I usually only add as many noodles as I think we’ll eat in one sitting to avoid this. If you’re planning for leftovers, consider cooking the noodles separately and storing them in a resealable plastic bag in the fridge. Then, add the amount you need when reheating the soup—it keeps the noodles perfectly al dente, and your soup as good as new!
- Again, if you plan to have leftovers, reserve some of the bacon to add to the reheated soup so it will be crispy. The same goes for the parsley.
- I didn’t include salt or pepper in the ingredients because of the ranch seasoning. However, be sure to taste the soup before serving and add additional seasonings if you think it needs it.
More easy soup recipes
This Crack Chicken Noodle Soup is more than just a meal; it’s a bowl of comfort that brings warmth and joy to any table. Whether you’re looking to impress guests or simply indulge in a cozy dinner, this recipe is sure to become a cherished favorite.
⭐ ⭐ ⭐⭐⭐ Did you make this recipe for Crack Chicken Noodle Soup?I’d be thrilled to hear what you thought! Did you add your own twist or have a tip to share?
Drop a comment below—I read every one—and don’t forget to leave a star rating. Your feedback not only makes my day but also helps others find and perfect this recipe.
Thanks for stopping by Grits and Pinecones! Your visit means the world to me. I hope you’ll swing back soon for more Southern-inspired goodness. 💛
📋 Recipe:
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Crack Chicken Noodle Soup Recipe
Equipment
- Large dutch oven or stock pot
Ingredients
- 12 slices thick-cut bacon, chopped
- 1 cup diced onion
- 2 tablespoons minced garlic
- 1 cup diced celery
- 1 cup diced carrots
- ⅓ cup all-purpose flour
- 1 ounce envelope ranch dressing mix
- 8 cups chicken stock
- 4 ounces cream cheese, room temperature
- 2 cups shredded chicken, cooked (Rotisserie or other)
- 3 cups egg noodles
- ½ cup cream
- 1 cup shredded cheddar cheese
- ⅓ cup shredded parmesan cheese
- ¼ cup chopped parsley
Instructions
- Cook the bacon: In a large pot or Dutch oven, cook chopped bacon over medium heat until crispy. Remove it, drain it on a paper towel, and set aside, leaving the drippings in the pan.
- Sauté the vegetables: Add diced onion, celery, and carrots to the pot. Sauté until softened, about 5 minutes. Stir in minced garlic and cook for an additional minute.
- To create the base, Sprinkle flour and ranch seasoning over the vegetables, stirring constantly. Cook for 1–2 minutes to eliminate the raw flour taste.
- Add stock and chicken: Gradually pour in the chicken stock, stirring to combine. Bring to a gentle boil, then reduce to a simmer. Add the shredded chicken and heat through.
- Incorporate noodles: Stir in egg noodles and cook until tender, approximately 8–10 minutes.
- To add creaminess, Lower the heat and add the softened cream cheese, stirring until it’s completely melted. Pour in the heavy cream and mix well.
- Finish with cheese: Add the shredded cheddar and Parmesan cheese and stir until melted.
- Season and serve: Taste and adjust the seasoning with salt and pepper if needed. Before serving, garnish with the crispy bacon and chopped parsley.
Jim Richards
Had it tonight on this old winter’s night. Looking forward to the leftovers for lunch tomorrow! Creamy, filling and delicious!
Thanks, Sharon, for another winner
Sharon Rigsby
Thank you so much, Jim! I hope you and Cheryl are good, and staying warm. Funny, we had it for dinner tonight too! All the best, Sharon