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
Units
Scale
- 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
