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crack chicken noodle soup
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crack chicken noodle soup

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
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6
Course: chicken
Calories: 450
Ingredients Method Notes

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

Method
 

  1. 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. 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. 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. Pour in the heavy cream and let the soup simmer for another 5 minutes. Taste and season with salt and pepper as needed.
  5. 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.