Description

A rich, creamy, and cheesy twist on classic chicken noodle soup! This Crack Chicken Noodle Soup is loaded with shredded chicken, crispy bacon, ranch seasoning, and tender noodles in a velvety broth. Perfect for cold nights, sick days, or when you need the ultimate comfort food.

Ingredients

Scale

Soup Base

2 boneless, skinless chicken breasts (or 2 cups shredded rotisserie chicken)
6 cups chicken broth
1 packet ranch seasoning mix
1 teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon black pepper
1 teaspoon salt (or to taste)

Creamy & Cheesy Goodness

1 (8 oz) block cream cheese, softened
1 cup shredded cheddar cheese
½ cup heavy cream

Add-Ins

3 strips bacon, cooked and crumbled
2 cups egg noodles (or pasta of choice)
1 cup carrots, diced
½ cup celery, chopped
1 small onion, diced

Optional Garnishes

Fresh parsley or chives
Extra shredded cheese

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Instructions

Step 1: Cook the Chicken

In a large pot or Dutch oven, bring chicken broth to a simmer over medium heat.
Add chicken breasts, ranch seasoning, garlic powder, onion powder, black pepper, and salt.
Simmer for 15-20 minutes until chicken is fully cooked.

Step 2: Sauté the Vegetables

Remove the chicken from the pot and shred it using two forks.
In the same pot, add carrots, celery, and onion. Cook for 5 minutes until softened.

Step 3: Make It Creamy

Lower the heat to medium-low. Stir in cream cheese and heavy cream until smooth.
Add the shredded chicken back into the pot.

Step 4: Cook the Noodles

Stir in the egg noodles and cook for 8-10 minutes, or until tender.

Step 5: Add Bacon & Cheese

Stir in cheddar cheese and crumbled bacon, mixing until melted and combined.

Step 6: Serve & Enjoy!

Ladle into bowls and garnish with parsley, extra cheese, or more bacon. Serve hot!

Notes

Make it spicy: Add red pepper flakes or hot sauce for an extra kick!

Low-carb option: Swap noodles for zucchini noodles or cauliflower rice.

Dairy-free version: Use coconut milk instead of cream cheese and omit the shredded cheese.

Storage: Store in an airtight container in the fridge for up to 4 days. Freeze without noodles for up to 3 months.

Prep Time: 10 minutes
Cook Time: 30 minutes