Crack Chicken Noodle Soup: Creamy, Hearty Bowl (Print Version)
Crack Chicken Noodle Soup brings creamy broth, tender chicken, and savory flavors. Easy to make, perfect for any night for pure comfort.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, gluten
# Ingredients:
→ Soup Base Essentials
01 -
6 cups low-sodium chicken broth
02 -
1 large yellow onion, diced
03 -
4 cloves garlic, minced
04 -
1 tbsp olive oil
→ Creamy Flavor Boosters
05 -
8 oz cream cheese, softened and cut into cubes
06 -
1 (1 oz) packet ranch seasoning mix
07 -
6 slices bacon, cooked crispy and crumbled
→ Noodle & Protein Stars
08 -
3 cups cooked chicken, shredded or diced
09 -
8 oz wide egg noodles
→ Finishing Touches
10 -
Fresh chives or parsley, chopped (for garnish)
11 -
Salt and black pepper to taste
# Instructions:
01 -
Grab a large pot or Dutch oven, drizzle in that olive oil, and get it warm over medium heat. Toss in your diced onion. Sauté, stirring occasionally, until it starts to soften and turn translucent, about 5-7 minutes. You'll start to smell that sweet, oniony aroma filling your kitchen – that's a good sign! This is where I always make sure not to rush it, because a good base makes all the difference for our Crack Chicken Noodle Soup.
02 -
Now, stir in your minced garlic. Let it cook for just about a minute until it's fragrant. Don't let it burn, or it'll taste bitter, which I've done before, and it was a total bummer. Pour in the chicken broth. Bring it to a gentle simmer, letting all those flavors meld together. You'll see tiny bubbles forming; that's your cue. This step builds the liquid foundation for your delicious Crack Chicken Noodle Soup.
03 -
Reduce the heat to low. Add the cream cheese, cut into a few smaller pieces, and your ranch seasoning mix. Whisk continuously until the cream cheese is completely melted and the broth is smooth and creamy. This is where the magic happens for our Crack Chicken Noodle Soup, transforming it into that signature rich texture. It'll go from clear to beautifully opaque, almost like a hug in a pot!
04 -
Increase the heat back to medium-low and add your egg noodles to the pot. Cook according to package directions, usually around 7-10 minutes, until they're tender. This is where I sometimes forget to stir enough, and the noodles stick a bit – so learn from my oops and give it a good stir every now and then! Once the noodles are nearly done, stir in the cooked, shredded chicken.
05 -
Let the Crack Chicken Noodle Soup simmer for another 5 minutes, allowing the flavors to deepen and the noodles to finish cooking through. The broth will thicken slightly as it simmers, becoming even more luxurious. Taste and adjust seasonings here – maybe a pinch more salt or pepper? This is your moment to make it perfect for your palate. You want that rich, savory aroma to really shine through.
06 -
Ladle your warm Crack Chicken Noodle Soup into bowls. Crumble your crispy bacon over the top, and if you're feeling fancy, a sprinkle of fresh chopped chives or parsley. It looks so inviting, smells incredible, and tastes like pure comfort. The bacon adds that final salty crunch that just elevates the whole experience. Honestly, it's so good, you might just want to eat it straight from the pot!
# Notes:
01 -
Don't boil the soup vigorously once the cream cheese is in, or it might separate a bit. A gentle simmer is best.
02 -
I learned the hard way that using cold, leftover noodles can make them gummy. Always add fresh, uncooked noodles to the broth.
03 -
Always taste and adjust the ranch seasoning; some brands are saltier than others.
04 -
For an extra layer of flavor, render the bacon first and use a tablespoon of the bacon fat to sauté the onions.
# Equipment Needed:
01 -
Large pot or Dutch oven
02 -
whisk
03 -
ladle
# Nutrition (Per Serving):
Calories: 450
Total Fat: 25g
Total Carbohydrate: 35g
Protein: 25g