Crack Chicken Noodle Soup is the ultimate comfort food mashup—bringing together the creamy, cheesy goodness of crack chicken with the soul-soothing warmth of classic noodle soup. Loaded with tender chicken, savory bacon, rich cream cheese, shredded cheddar, and egg noodles, this soup is pure cozy indulgence in a bowl. Perfect for chilly nights, sick days, or anytime you need a comforting meal with a bit of a flavor punch, this soup is hearty, filling, and ridiculously satisfying. One spoonful and you’ll understand why it’s called “crack” chicken—it’s downright addictive.
What Makes This Soup Special?
This isn’t your ordinary chicken noodle soup. The addition of cream cheese, cheddar, and ranch seasoning takes the flavor to a whole new level. It’s rich without being too heavy, creamy without losing that classic soup feel, and the smoky bacon adds a satisfying crunch to each bite. If you love bold, comforting flavors, this soup will become a regular in your rotation.
Cooking Time
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Servings: 6
Ingredients
- 1 tablespoon olive oil
- 1 pound chicken breast, diced
- 1 packet ranch seasoning mix
- 4 cups chicken broth
- 2 cups water
- 8 oz egg noodles
- 4 oz cream cheese, softened and cubed
- 1 cup shredded cheddar cheese
- ½ cup cooked bacon, crumbled
- 1 cup heavy cream or milk
- Salt and pepper, to taste
- Optional: green onions or parsley, for garnish
Instructions
1. Cook the Chicken
In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken and cook until golden brown and cooked through. Sprinkle ranch seasoning over the chicken and stir to coat.
2. Add Broth and Noodles
Pour in the chicken broth and water, then bring to a boil. Stir in the egg noodles and cook according to the package directions until tender (usually about 8–10 minutes).
3. Add Cheeses and Bacon
Lower the heat to medium-low and stir in the cream cheese until melted and smooth. Add shredded cheddar and crumbled bacon, stirring until everything is well combined.
4. Stir in Cream and Season
Pour in the heavy cream and let the soup simmer for another 5 minutes. Taste and season with salt and pepper as needed.
5. Serve and Garnish
Ladle the soup into bowls and top with chopped green onions or parsley if desired. Serve hot and enjoy the cozy, cheesy goodness.
Variations
- Spicy Kick: Add diced jalapeños or a pinch of cayenne for a spicy version.
- Low-Carb: Skip the noodles and use cauliflower florets instead.
- Slow Cooker Version: Combine all ingredients (except noodles and cheese) in a slow cooker. Cook on low for 6 hours, shred the chicken, stir in noodles and cheese, and cook until tender.
- Veggie Boost: Toss in carrots, celery, or spinach for extra color and nutrients.
- Extra Creamy: Use more cream cheese or a splash of sour cream for a richer broth.
Equipment You’ll Need
- Large soup pot or Dutch oven
- Wooden spoon or spatula
- Measuring cups and spoons
- Cutting board and knife
- Ladle
Nutritional Information (Approx. Per Serving)
- Calories: ~450
- Protein: 30g
- Carbohydrates: 20g
- Fat: 28g
- Fiber: 1g
- Sugar: 2g
Storage Tips
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months (note: noodles may soften slightly when reheated).
- Reheat: Warm on the stovetop or microwave, adding a splash of broth or cream if needed.
My Cooking Experience
I first made this soup on a cold, gray evening when I wanted something extra indulgent and warming—and it did not disappoint. It was a hit with everyone at the table, especially when served with crusty bread. The cheesy broth and hearty chicken make it feel like a full meal, and the flavor is unbeatable. It’s now part of my go-to cozy dinner rotation.
Conclusion
Crack Chicken Noodle Soup takes everything you love about comfort food and combines it into one rich, creamy, and satisfying bowl. It’s easy, flavorful, and perfect for when you need a little extra comfort. One taste, and you’ll be hooked!
crack chicken noodle soup
Ingredients
Method
- In a large pot or Dutch oven, heat olive oil over medium heat. Add diced chicken and cook until golden brown and cooked through. Sprinkle ranch seasoning over the chicken and stir to coat.
- Pour in the chicken broth and water, then bring to a boil. Stir in the egg noodles and cook according to the package directions until tender (usually about 8–10 minutes).
- Lower the heat to medium-low and stir in the cream cheese until melted and smooth. Add shredded cheddar and crumbled bacon, stirring until everything is well combined.
- Pour in the heavy cream and let the soup simmer for another 5 minutes. Taste and season with salt and pepper as needed.
- Ladle the soup into bowls and top with chopped green onions or parsley if desired. Serve hot and enjoy the cozy, cheesy goodness.
Notes
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions for up to 2 months (note: noodles may soften slightly when reheated).
- Reheat: Warm on the stovetop or microwave, adding a splash of broth or cream if needed.
