Go Back
Delicious bowl of Crack Chicken Noodle Soup topped with herbs and spices

Crack Chicken Noodle Soup

This comforting and rich crack chicken noodle soup combines tender chicken, creamy broth, and hearty noodles with the irresistible flavors of ranch seasoning and bacon. It's a satisfying meal perfect for any day of the week.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 large Chicken Breast cooked and shredded
  • 6 cups Chicken Broth
  • 8 ounces Cream Cheese softened
  • 1 packet (1 oz) Ranch Seasoning Mix
  • 4 cups Egg Noodles uncooked
  • 8 slices Bacon cooked and crumbled
  • 1 cup Cheddar Cheese shredded
  • 1/4 cup Green Onions for garnish
  • Salt To taste
  • Black Pepper To taste

Equipment

  • Large Pot
  • Whisk
  • Measuring Cups
  • Measuring Spoons
  • Ladle

Method
 

Cooking Instructions
  1. In a large pot, combine chicken broth, softened cream cheese, and ranch seasoning mix. Whisk until the cream cheese is fully melted and incorporated into a smooth broth.
  2. Bring the mixture to a gentle boil, then add the uncooked egg noodles. Cook according to package directions, typically 7-10 minutes, until the noodles are tender.
  3. Stir in the shredded cooked chicken, crumbled bacon, and shredded cheddar cheese. Heat through for a few minutes until the cheese is melted and the soup is warm.
  4. Taste and adjust seasoning with salt and black pepper as needed. Serve hot, garnished with fresh chopped green onions.

Notes

For a thicker soup, you can add a cornstarch slurry at the end. Leftovers can be stored in an airtight container in the refrigerator for up to 3 days; noodles may absorb more liquid upon standing.