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Crack Chicken Noodle Soup Recipe Card

Crack Chicken Noodle Soup is a rich and creamy one-pot meal made with tender chicken, smoky bacon, ranch seasoning, egg noodles, cream cheese, and sharp cheddar. This comforting American-style soup is ready in about 50 minutes and makes 6 generous servings, making it a filling choice for family dinners, cold evenings, and weekend comfort food.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course: Light Dinner, Main Course, Soup
Cuisine: American
Calories: 630
Ingredients Equipment Method Notes

Ingredients
  

  • 6 slices thick-cut bacon, chopped
  • 1 medium yellow onion, diced
  • 2 medium carrots, thinly sliced
  • 2 celery ribs, sliced
  • 3 garlic cloves, minced
  • 6 cups low-sodium chicken broth
  • 1 packet ranch seasoning, about 1 ounce
  • 1½ pounds boneless, skinless chicken breasts
  • 8 ounces wide egg noodles
  • 8 ounces cream cheese, softened and cut into cubes
  • 1 cup whole milk
  • 1½ cups freshly shredded sharp cheddar cheese
  • ½ teaspoon ground black pepper
  • Salt, added only after tasting
  • 2 tablespoons sliced green onions, optional

Equipment

  • Large Dutch oven or soup pot
  • Cutting board
  • Sharp kitchen knife
  • Wooden spoon or heat-safe spatula
  • Slotted spoon
  • Measuring cups
  • Measuring spoons
  • Medium plate or shallow bowl
  • Two forks for shredding chicken
  • Cheese grater
  • Instant-read meat thermometer
  • Soup ladle

Method
 

  1. Cook the bacon
  2. Soften the vegetables
  3. Season the broth
  4. Cook the chicken
  5. Cook the noodles
  6. Make the soup creamy
  7. Finish the soup

Notes

  • Soften the cream cheese before adding it to prevent small lumps in the broth.
  • Shred cheese from a block for a smoother, creamier texture. Pre-shredded cheese may make the soup grainy.
  • Keep the heat low after adding the milk, cream cheese, and cheddar. Boiling can cause the dairy to separate.
  • Cook the noodles until slightly firm because they continue to soften in the hot broth.
  • Add salt only after the bacon, ranch seasoning, broth, and cheese have been mixed in.
  • For thinner soup, stir in warm chicken broth or milk 2 tablespoons at a time.
  • Rotisserie chicken can replace raw chicken. Use about 3 cups of shredded cooked chicken and add it near the end.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days.
  • Reheat over low heat, adding a little milk or broth to loosen the soup.
  • For meal prep, cook and store the noodles separately so they do not absorb all the broth.