Reasons You’ll Love This Recipe
This crack chicken noodle soup is absolutely irresistible! It’s packed with shredded chicken, bacon, ranch seasonings, and noodles, all in a deliciously creamy broth. One bite, and you’ll be hooked!
- It’s Delicious: There’s a reason this is called crack chicken noodle soup! It’s so flavorful you won’t want to stop eating it!
- Easy to Make: In just about 30 minutes, you’ll be serving a meal the whole family will happily devour.
- Cozy and Comforting: Chicken noodle soup is my favorite this time of year, and it’s even better with the crack-inspired flavors! If you love this recipe, you’re sure to enjoy my crack breakfast casserole, crack chicken sliders, and this crack chicken dip!
Ingredients You’ll Need
This crack chicken noodle soup recipe is made with simple, inexpensive ingredients, yet they combine to create the ultimate comforting bowl! For exact measurements, scroll to the recipe card at the bottom of the post.
- Shredded Chicken: I like using shredded rotisserie chicken in this because it’s convenient and has plenty of flavor.
- Butter: To cook the vegetables and add richness to the soup.
- Onion: Adds a wonderful savory flavor.
- Carrots: For subtle sweetness and heartiness.
- Celery: A classic in chicken noodle soup!
- Garlic: Enhances the overall aroma and taste.
- Chicken Broth: This is the flavorful liquid base of the soup.
- Dry Ranch Dressing Mix: The signature ingredient in a “crack” recipe. You can use store-bought or my homemade ranch seasoning mix.
- Frozen Egg Noodles: Perfect for soaking up the broth and adding texture.
- Bacon: For crispy, smoky bites throughout.
- Cream Cheese: Makes the soup ultra-creamy and rich.
- Half and Half: For extra creaminess. Whole milk works too!
- Shredded Cheddar Cheese: Adds a melty, cheesy finish.
- Green Onion: For colorful garnish.
How to Make Crack Chicken Noodle Soup
Crack chicken noodle soup is one of my favorite meals for chilly days because it’s warm, comforting, and simple to make! We love it paired with crusty bread for dunking. You could even serve it in a bread bowl! Here’s how to make it:
- Cook the Veggies: Add the butter, onion, carrots, and celery. Saute until softened over medium heat, about 5 minutes. Add the garlic to the pot and saute for just a minute.
- Add: Add the chicken broth, ranch packet, shredded chicken, and cooked bacon. Stir to combine.
- Cook: Stir in the noodles and simmer until the noodles soften, about 10 minutes.
- Add the Cheeses: Stir in the cream cheese and shredded cheddar cheese. Heat until the cheeses melt. Serve the soup with additional cheddar cheese, bacon, and chopped green onions—salt and pepper to taste.
Tips and Variations for Crack Chicken Noodle Soup
This has truly become one of my favorite soups to make for my family! Here are a few tips and ideas for variations and ways to make it turn out just how you like.
- Half and Half Substitute: Instead of half and half, any kind of milk will work! You can also use heavy cream if you want a rich, thick soup!
- Noodles: Frozen egg noodles are amazing!! They add a delicious homemade texture to the soup. If you can’t find frozen egg noodles, you can use packaged egg noodles. Any kind of noodle will work! Try using elbow macaroni or shell pasta!
- Bacon: Precooked bacon makes this recipe so easy! You can also use turkey bacon if you want to cut down on calories.
- Cream Cheese: Be sure to use softened cream cheese because it will melt better in the soup. No one wants lumpy pieces of cream cheese!
How to Store and Reheat Leftover Chicken Soup
Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days. You can make this crack chicken noodle soup ahead of time and freeze it for later! Once it has cooled, place it in a ziplock bag and lay it flat. It will last for about three months! You can reheat it on your stove or in the microwave until it is warmed through. Add a splash of chicken broth or milk to add moisture to the soup, if needed.
More Cozy Soup Recipes
When it’s cold outside, I love nothing more than whipping up a warm and comforting soup! Here are some family favorites, so be sure to check out my full list of soup recipes!
Nutrition Information
Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition information:
| Nutrient | Amount | Unit |
|---|---|---|
| Calories | 658 | kcal |
| Protein | 47 | g |
| Fat | 36 | g |
| Saturated Fat | 17 | g |
| Cholesterol | 187 | mg |
| Sodium | 1608 | mg |
| Potassium | 643 | mg |
| Fiber | 2 | g |
| Sugar | 5 | g |
| Vitamin A | 4782 | IU |
| Vitamin C | 3 | mg |
| Calcium | 362 | mg |
| Iron | 2 | mg |
FAQs
Q: Can I use cooked chicken breast instead of shredded rotisserie chicken?
A: Yes, you can use cooked chicken breast if you prefer. Just make sure to shred it or chop it into small pieces before adding it to the soup.
Q: Can I substitute the half and half with heavy cream or milk?
A: Yes, you can substitute the half and half with heavy cream or milk if you want a richer or lighter soup.
Q: Can I add other vegetables to the soup?
A: Absolutely! You can add any vegetables you like to the soup, such as diced bell peppers, sliced mushrooms, or chopped spinach. Just be sure to adjust the cooking time accordingly.
Q: Can I make this soup in a slow cooker?
A: Yes, you can make this soup in a slow cooker. Simply brown the bacon and cook the vegetables in a pan, then transfer everything to the slow cooker and cook on low for 2-3 hours.
Q: Can I freeze the soup?
A: Yes, you can freeze the soup for up to three months. Simply transfer it to an airtight container or freezer bag and store it in the freezer.