When the winter wind starts to howl, nothing beats a warm bowl of soup. You want something that feels like a big hug for your soul. This crack chicken noodle soup is exactly that and more.
It takes everything you love about classic chicken soup and makes it richer. Think creamy cheese, smoky bacon, and zesty ranch in every single bite. Your family will be asking for seconds before the first bowl is even finished.
Why This Recipe Is a Winner
This recipe is a total game-changer for busy winter weeknights. It combines bold flavors with the comfort of a home-cooked classic. You only need one pot, which means less time cleaning up later.
The secret is the combination of ranch seasoning and cream cheese. It creates a velvety broth that is simply irresistible. Even your pickiest eaters will dive right into this cheesy goodness.
Simple Cooking Steps
Making this soup is incredibly straightforward and stress-free. You start by softening fresh vegetables in a bit of butter. Then, you let the broth and noodles do the hard work for you.
Using rotisserie chicken is a huge time-saver for this meal. You just stir in the cheeses at the end until everything is smooth. It is a foolproof way to get a restaurant-quality meal on the table.
Ingredients You’ll Need
Most of these items are likely already in your pantry or fridge. Using fresh vegetables adds a lovely brightness to the rich base.
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots, peeled and sliced into rounds
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 1 ounce (28g) dry ranch seasoning mix packet
- 4 cups cooked chicken, shredded (rotisserie recommended)
- 8 ounces wide dried egg noodles
- 1 cup cooked bacon, crumbled (approx. 8-10 slices)
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup half and half
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup green onions, thinly sliced for garnish
Step-by-Step Directions
- Place a large Dutch oven or heavy-bottomed stockpot over medium heat and melt the butter.
- Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables have softened.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Pour in the chicken broth and stir in the ranch seasoning packet. Add the shredded chicken and crumbled bacon.
- Increase heat to medium-high and bring the mixture to a gentle boil.
- Add the egg noodles and reduce the heat to medium. Simmer for 8-10 minutes, or until the noodles are cooked through to your preferred tenderness.
- Reduce the heat to low. Add the cubed cream cheese, half and half, and shredded cheddar cheese.
- Stir continuously for 2-3 minutes until the cheeses are fully melted and the broth is smooth and thickened.
- Remove from heat and serve immediately. Garnish each bowl with sliced green onions and additional bacon bits if desired.
Best Ways to Enjoy It
Serve this soup piping hot in large, deep bowls. The creamy texture pairs perfectly with a side of crusty bread. You can use the bread to soak up every last drop of broth.
For a complete meal, add a simple side salad with vinaigrette. It helps cut through the richness of the cheddar and bacon. Gather the family around the table and enjoy this cozy feast together.
How to Store Leftovers
You can keep leftovers in an airtight container in the fridge. They will stay fresh and delicious for up to three days. Note that the noodles will absorb some liquid as they sit.
When you are ready to eat, reheat it gently on the stove. Add a splash of broth or milk to loosen the sauce. Avoid boiling it too hard so the cheese doesn’t separate.
Recipe Tips for Best Results
- Don’t skip the step of softening the vegetables completely first.
- Avoid overcooking the egg noodles so they stay nice and tender.
- Use a block of cheddar and shred it yourself for better melting.
- Soften your cream cheese beforehand to ensure a smooth, clump-free broth.
- For a winter holiday gathering, you can easily double this recipe.
- Add a pinch of black pepper at the end for extra warmth.
- Wait to add the garnish until right before you serve the bowls.
- Use rotisserie chicken to get dinner on the table even faster.
Ways to Switch It Up
- Swap the egg noodles for gluten-free pasta if you have dietary needs.
- In the spring, add a handful of fresh peas for a pop of color.
- Use pepper jack cheese instead of cheddar for a spicy little kick.
- Swap the half and half for heavy cream for an even richer soup.
Common Questions
Can I make this soup ahead of time?
Yes, you can definitely prep the base in advance. However, I recommend adding the noodles right before you plan to serve it. This keeps the noodles from getting mushy while sitting in the fridge.
Will my kids actually eat this?
Most kids love the combination of chicken, bacon, and cheese. The ranch flavor is familiar and very kid-friendly. It is a great way to sneak in a few extra carrots and celery.
Can I freeze crack chicken noodle soup?
I do not recommend freezing this particular soup due to the dairy. The cream cheese and cheddar can change texture when thawed and reheated. It is best enjoyed fresh or from the fridge.
I hope this creamy soup brings a little extra warmth to your home this winter. It is truly one of my favorite ways to feed my family on a cold night. Happy cooking!
— Lidia
Ultimate Crack Chicken Noodle Soup
Ingredients
- 2 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 large carrots , peeled and sliced into rounds
- 2 ribs celery , diced
- 2 cloves garlic , minced
- 6 cups low -sodium chicken broth
- 1 ounce (28g) dry ranch seasoning mix packet
- 4 cups cooked chicken, shredded (rotisserie recommended)
- 8 ounces wide dried egg noodles
- 1 cup cooked bacon, crumbled (approx. 8-10 slices)
- 8 ounces cream cheese, softened and cut into cubes
- 1 cup half and half
- 2 cups sharp cheddar cheese, shredded
- 1/4 cup green onions, thinly sliced for garnish
Instructions
- Place a large Dutch oven or heavy-bottomed stockpot over medium heat and melt the butter.
- Add the diced onion, carrots, and celery to the pot. Sauté for 6-8 minutes until the vegetables have softened.
- Stir in the minced garlic and cook for 60 seconds until fragrant.
- Pour in the chicken broth and stir in the ranch seasoning packet. Add the shredded chicken and crumbled bacon.
- Increase heat to medium-high and bring the mixture to a gentle boil.
- Add the egg noodles and reduce the heat to medium. Simmer for 8-10 minutes, or until the noodles are cooked through to your preferred tenderness.
- Reduce the heat to low. Add the cubed cream cheese, half and half, and shredded cheddar cheese.
- Stir continuously for 2-3 minutes until the cheeses are fully melted and the broth is smooth and thickened.
- Remove from heat and serve immediately. Garnish each bowl with sliced green onions and additional bacon bits if desired.
