Crack Chicken Noodle Soup Recipe
Crack Chicken Noodle Soup is the ultimate comfort food! This creamy, hearty soup combines tender chicken, egg noodles, crispy bacon, ranch seasoning, and melted cheese for an irresistibly delicious dish. It’s perfect for chilly evenings or anytime you crave a cozy, family-friendly meal. It's easy to make and guaranteed to become a new favorite!
Servings: 8
Calories: 560kcal
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.
Notes
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.
Nutrition
Calories: 560kcal | Carbohydrates: 31g | Protein: 28g | Fat: 35g | Saturated Fat: 16g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 1088mg | Potassium: 617mg | Fiber: 2g | Sugar: 7g | Vitamin A: 3514IU | Vitamin C: 7mg | Calcium: 213mg | Iron: 2mg
