This Crack Chicken Noodle Soup brings together everything you love about creamy, cheesy comfort food in one big pot. Rich broth, tender chicken, crispy bacon, and loads of melted cheddar make every spoonful feel like a warm hug on a cold day. I started making this a few years back when Oliver asked for "the soup with all the good stuff," and honestly, it's been on repeat ever since.It comes together in about 40 minutes with ingredients you probably already have, so it's easy enough for busy weeknights but special enough that everyone asks for seconds.
Pair it with something light like Cucumber Tomato Salad or serve it alongside Easy Buffalo Chicken Sliders for a cozy dinner spread the whole family will love.
Why You'll Love This Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup checks all the boxes. It's creamy without being too heavy, loaded with bacon and cheese without feeling over the top, and comes together in one pot so cleanup is a breeze. You don't need any fancy ingredients or techniques, just simple pantry staples and a little time on the stove.
The ranch seasoning gives it that craveable flavor everyone loves, and the combination of cream cheese and cheddar makes the broth incredibly rich and smooth. It's hearty enough to be a full meal on its own, and leftovers taste even better the next day once all the flavors have had time to meld together.
Plus, it's one of those recipes that feels like you spent hours in the kitchen, but really it's just 40 minutes from start to finish. Perfect for those nights when you want something cozy and comforting but don't have a ton of time.
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Crack Chicken Noodle Soup Ingredients
Here's everything you need to make this rich and creamy Crack Chicken Noodle Soup.
See Recipe Card Below This Post For ingtedient Quantites
Chopped cooked chicken: Provides hearty protein and makes this soup a complete meal. Rotisserie chicken works great here and saves time.
Chicken broth: Forms the flavorful base and keeps everything rich and savory. Use a good quality broth for the best taste.
Condensed chicken soup: Adds extra creaminess and depth of flavor, making the broth thick and comforting.
Whole milk: Brings a smooth, creamy texture to the soup. You can use 2% if that's what you have on hand.
Celery, chopped: Adds a subtle crunch and fresh veggie flavor that balances the richness.
Carrots, thinly sliced: Brings a touch of sweetness and color, plus they soften up nicely in the broth.
Ranch Dressing Mix: The secret ingredient that gives this soup its signature tangy, herby flavor. This is what makes it "crack" chicken soup.
Thick cut bacon, cooked and crumbled: Adds smoky, salty flavor and a little bit of texture in every bite.
Shredded cheddar cheese: Melts into the soup and creates that gooey, cheesy richness everyone loves.
Cream cheese, softened: Makes the broth ultra-creamy and silky smooth. Let it sit out for a bit so it blends in easily.
Dried fine egg noodles, uncooked: Soaks up all that delicious broth and makes the soup hearty and filling.
How to Make Crack Chicken Noodle Soup
Let's get this cozy Crack Chicken Noodle Soup on the stove.
Combine the base ingredients: In a large Dutch oven, add the chopped chicken, condensed chicken soup, chicken broth, milk, softened cream cheese, celery, carrots, ranch seasoning mix, and crumbled bacon. Stir everything together so the cream cheese starts to break down and blend into the liquid.
Bring to a boil and simmer: Turn the heat to medium-high and bring the soup to a boil, stirring occasionally. Once it's bubbling, reduce the heat to low and let it simmer for 20 to 25 minutes. The vegetables will soften and all those flavors will come together beautifully.
Add noodles and cheese: Stir in the uncooked egg noodles and shredded cheddar cheese. Keep the heat on low and cook for 5 to 6 more minutes, stirring now and then, until the noodles are tender and the cheese has melted completely.
Serve and enjoy: Ladle the soup into bowls while it's hot and creamy. If you'd like, top with a little extra shredded cheese or crumbled bacon for garnish.
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Equipment For 4
You don't need much to make this Crack Chicken Noodle Soup, just a few basic kitchen tools.
A large Dutch oven or stockpot is perfect for cooking everything in one place. You'll also need a cutting board and knife for prepping the vegetables, plus measuring cups and spoons to get everything just right. A wooden spoon or spatula is great for stirring, and that's really all you need.
Substitutions and Swaps
This Crack Chicken Noodle Soup is pretty flexible, so feel free to make it work with what you have.
If you don't have cream cheese, you can use an extra half cup of sour cream or Greek yogurt for a tangy, creamy base. Heavy cream works too if you want it even richer. For the ranch seasoning, you can make your own blend with dried dill, parsley, garlic powder, onion powder, and a pinch of salt.
Don't have egg noodles? Rotini, penne, or even elbow macaroni work well here. Just keep an eye on the cook time since different pastas need different amounts of time to soften. You can also swap the cheddar for Monterey Jack, Colby, or a Mexican cheese blend if that's what you have in the fridge.
If you want to lighten it up a bit, use low-fat milk and reduce the amount of cream cheese by half. It won't be quite as rich, but it'll still taste great.
Storage and Reheating Tips
This Crack Chicken Noodle Soup keeps really well, so don't worry about making the whole batch even if it's just a few of you.
Store leftovers in an airtight container in the fridge for up to 3 to 4 days. The noodles will soak up more broth as it sits, so the soup will thicken up. When you reheat it, just add a splash of chicken broth or milk to loosen it back up.
You can reheat it on the stovetop over low heat, stirring gently until it's warmed through. Or microwave individual bowls for 1 to 2 minutes, stirring halfway through.
If you want to freeze it, I'd recommend freezing it before you add the noodles. Noodles can get mushy when frozen and reheated. Just freeze the soup base in a freezer-safe container for up to 3 months, then thaw it in the fridge overnight and add fresh noodles when you reheat it.
How to Serve Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup is hearty enough to stand on its own, but it's also great with a few simple sides.
Serve it with warm, crusty bread or buttery garlic bread for dipping into that creamy broth. A light side salad with a tangy vinaigrette balances out the richness nicely. You could also pair it with Cheesy Fried Rice Balls for a fun appetizer or Crispy Black Bean Tacos if you want to make it a full dinner spread.
For a cozy weeknight meal, just serve it in big bowls with a sprinkle of extra cheese and bacon on top. Add a few crackers on the side if you like, or keep it simple and let the soup shine on its own.
Expert Tips
Use rotisserie chicken to save time. It's already cooked and seasoned, so you can skip that step entirely. Just shred or chop it up and toss it in.
Soften the cream cheese before you start. If it's cold and firm, it won't blend in smoothly and you'll end up with little clumps. Let it sit out for 15 to 20 minutes or microwave it for a few seconds to soften it up.
Don't overcook the noodles. They'll keep cooking a bit even after you turn off the heat, so pull them when they're just tender. If you're planning to have leftovers, consider cooking the noodles separately and adding them to each bowl as you serve. That way they won't soak up all the broth.
Taste and adjust the seasoning before serving. The ranch mix and bacon add a lot of salt, so you probably won't need to add more, but it's always good to check.
FAQ
What is crack chicken noodle soup?
Crack Chicken Noodle Soup is a creamy, cheesy version of classic chicken noodle soup made with ranch seasoning, bacon, cream cheese, and cheddar. It gets its name from the addictive flavor combination that makes it hard to stop eating. It's rich, comforting, and full of all the good stuff.
What are common mistakes when making chicken soup?
The most common mistakes are using watery broth, overcooking the noodles, and under-seasoning. Make sure you're using a good quality broth and tasting as you go. Also, add the noodles toward the end so they don't get mushy, and always season with salt and pepper to bring out the flavors.
What is the secret ingredient in secret ingredient soup?
In this Crack Chicken Noodle Soup, the secret ingredient is the ranch seasoning mix. It adds that savory, herby, slightly tangy flavor that makes this soup stand out from regular chicken noodle soup. The combination of cream cheese and bacon doesn't hurt either!
What ingredients are good in chicken noodle soup?
Classic Crack Chicken Noodle Soup is great with chicken, carrots, celery, onions, garlic, and egg noodles in a flavorful broth. For a richer version like this one, cream cheese, cheddar, bacon, and ranch seasoning take it to the next level. Fresh herbs like parsley or thyme are always a nice touch too.
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Pairing
These are my favorite dishes to serve with Crack Chicken Noodle Soup
Crack Chicken Noodle Soup
Ingredients
- 4 cups cooked chicken chopped use rotisserie or leftover for easy prep
- 8 cups chicken broth low-sodium works best for balance
- 14 ounces condensed chicken soup any classic cream-style variety
- 1 ⅓ cups whole milk for extra richness
- 3 stalks celery chopped adds subtle crunch and aroma
- 3 medium carrots thinly sliced for gentle sweetness and color
- 1.25 ounces ranch seasoning mix use one standard packet plus a little extra
- 16 slices thick-cut bacon cooked and crumbled crispy gives the best texture
- 2 cups shredded cheddar cheese sharp cheddar melts beautifully
- 1 cup cream cheese softened bring to room temperature for smooth blending
- 12 ounces dried fine egg noodles small noodles cook evenly in soup
Instructions
- Add the chicken, condensed soup, broth, milk, cream cheese, celery, carrots, ranch seasoning, and bacon to a large Dutch oven and stir until everything is well combined.
- Set the pot over medium-high heat and bring the soup to a gentle boil, then lower the heat and let it simmer for about 20-25 minutes so the flavors meld together.
- Stir in the noodles and shredded cheddar, then continue cooking for about 5-6 minutes until the pasta is tender and the soup is creamy and smooth.
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