Crack Chicken Noodle Soup
Crack Chicken Noodle Soup
Ultra-creamy, comforting, and loaded with tender chicken, noodles, and that irresistible “crack” flavor — ranch, cheese, and bacon!
This cozy bowl is everything you want on a chilly day: rich, flavorful, and ready in about 30 minutes. One bite and you’ll understand why everyone is obsessed with this soup!
⭐ Why You’ll Love This Soup
- One-pot for easy cleanup
- Creamy + cheesy without being too heavy
- Perfect way to use rotisserie chicken
- Kid-friendly and great for meal prep
- Ready faster than takeout!
🥣 Ingredients
Serves 4–6
- 2 cups cooked shredded chicken (rotisserie works great)
- 6 cups chicken broth
- 1 cup heavy cream (or half-and-half)
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 4 ounces cream cheese, softened
- 4 slices cooked bacon, crumbled
- 2 cups dry noodles (Ramen, egg noodles, or your favorite)
- 2 carrots, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tablespoon butter or olive oil
- Salt & pepper to taste
- Fresh parsley for garnish
🍳 How to Make Crack Chicken Noodle Soup
1. Sauté the veggies
In a large pot, melt butter. Add onion, carrots, and celery. Cook 5–6 minutes until softened, then stir in garlic.
2. Build the base
Pour in chicken broth, ranch seasoning, and cream cheese. Stir until cream cheese melts smoothly.
3. Add the noodles & chicken
Add dry noodles and shredded chicken. Simmer 10 minutes, until noodles are tender.
4. Make it creamy + cheesy
Stir in heavy cream and cheddar cheese. Let melt into the soup until creamy and silky.
5. Add the bacon
Crumble cooked bacon directly into the pot. Taste and season with salt/pepper.
6. Garnish & serve
Top with parsley, extra cheese, or more bacon if you’re feeling fancy!
💡 Tips for the Best Soup
✔ Use rotisserie chicken for ultra-fast prep
✔ Add a pinch of red pepper flakes for heat
✔ Stir in spinach at the end for extra nutrition
✔ Want it thicker? Add 1–2 tablespoons cornstarch mixed with water
