This Crack Chicken Noodle Soup is a creamy, cheesy, and comforting soup that’s sure to become a new family favorite! It’s loaded with flavor, thanks to tender chicken, crispy bacon, and a blend of cheeses. This soup is easy to make and perfect for a cozy weeknight meal.
Why You’ll Love This Crack Chicken Noodle Soup Recipe
- Flavorful and Satisfying: This soup is packed with flavor and will leave you feeling warm and satisfied.
- Easy to Make: With just a few simple ingredients and easy steps, this soup comes together quickly.
- Perfect for Cozy Nights: This creamy and cheesy soup is the perfect comfort food for chilly evenings.
Ingredients
- Butter: Used for sautéing the vegetables.
- Onion, Carrots, and Celery: Provide a flavorful and aromatic base for the soup.
- Garlic: Adds a pungent kick.
- Chicken Broth: Creates the base of the soup.
- Dry Ranch Dressing: Adds a savory and tangy flavor.
- Cooked Chicken: Adds protein and a satisfying texture.
- Egg Noodles: Cooked egg noodles add a hearty element to the soup.
- Bacon: Cooked and crumbled bacon adds a smoky and salty flavor.
- Cream Cheese: Adds creaminess and richness.
- Half and Half: Adds richness and helps create a smooth texture.
- Cheddar Cheese: Adds a sharp and cheesy flavor.
- Green Onion: Adds a fresh and colorful garnish.
How to Make Crack Chicken Noodle Soup Recipe
Step 1: Sauté the Vegetables
Sauté onion, carrots, and celery in butter until softened. Add garlic and sauté for another minute.
Step 2: Add the Soup Base
Add chicken broth, ranch dressing mix, shredded chicken, and cooked bacon to the pot. Stir to combine.
Step 3: Cook the Noodles
Stir in the cooked egg noodles and simmer until softened.
Step 4: Add the Cheeses
Stir in the cream cheese, cheddar cheese, and half and half. Heat until the cheeses are melted and the soup is creamy.
Step 5: Serve
Serve the soup garnished with additional cheddar cheese, bacon, and chopped green onions. Season with salt and pepper to taste.
Tips for Making Crack Chicken Noodle Soup Recipe
- Use Cooked Chicken: Using pre-cooked chicken, such as rotisserie chicken, makes this recipe even faster.
- Cook Noodles Separately: Cooking the noodles separately prevents them from becoming mushy in the soup.
- Adjust the Consistency: If the soup is too thick, add more chicken broth or milk. If it’s too thin, simmer it for a few more minutes to reduce and thicken.
How to Serve Crack Chicken Noodle Soup
- As a Main Course: This soup is hearty and satisfying enough to be a meal on its own.
- With Crusty Bread: Crusty bread is perfect for dipping into the flavorful soup.
- With a Side Salad: A simple green salad with a vinaigrette dressing complements the richness of the soup.
Make Ahead and Storage
Storing Leftovers
Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Freezing
This soup can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Reheating
Reheat gently on the stovetop or in the microwave.
FAQs
1. Can I use a different type of noodle?
Yes, you can use any type of noodle you like, such as egg noodles, pasta shells, or even rice noodles.
2. Can I use a different type of cheese?
Absolutely! Try using Monterey Jack cheese, Colby cheese, or a blend of your favorites.
3. How can I make this soup spicier?
Add a pinch of red pepper flakes or a dash of hot sauce to the soup.
4. Can I make this soup ahead of time?
Yes, you can prepare the soup a day ahead of time and reheat it when ready to serve.
There you have it! A simple and delicious recipe for Crack Chicken Noodle Soup. I hope you enjoy it!
PrintCrack Chicken Noodle Soup Recipe
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 6 servings 1x
- Category: soups
- Method: stovetop cooking
- Cuisine: American
Description
This Crack Chicken Noodle Soup is a creamy, cheesy, and flavorful soup that’s sure to be a new family favorite. It’s loaded with chicken, bacon, and a blend of cheeses, making it a hearty and satisfying meal.
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- 4 cups cooked shredded chicken
- 8 ounces frozen egg noodles
- 1 cup cooked bacon, crumbled, plus more for garnish
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup half and half or milk
- 2 cups shredded cheddar cheese, plus more for garnish
- Green onion, chopped, for garnish
Instructions
- Sauté vegetables: Melt butter in a large pot or Dutch oven over medium heat. Add onion, carrots, and celery; sauté until softened, about 5 minutes. Add garlic and sauté for 1 minute more.
- Add broth and seasonings: Stir in chicken broth, ranch dressing mix, shredded chicken, and bacon.
- Cook noodles: Add noodles and simmer until softened, about 10 minutes.
- Add cheese and cream: Stir in cream cheese, cheddar cheese, and half and half. Heat until cheese is melted and smooth.
- Serve: Serve hot, garnished with additional cheddar cheese, bacon, and green onions. Season with salt and pepper to taste.
Notes
- You can use leftover cooked chicken or rotisserie chicken.
- If you don’t have half and half, you can use milk or a combination of milk and cream.
- For a thicker soup, use less chicken broth or add a cornstarch slurry to thicken the soup.
Nutrition
- Serving Size: 1 Serving
- Calories: 580kcal
- Sugar: 4g
- Sodium: 1180mg
- Fat: 38g
- Saturated Fat: 20g
- Unsaturated Fat: 16g
- Trans Fat: 1g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 140mg
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