Hearty Crack Chicken Noodle Soup Recipe (Print Version)

This Hearty Crack Chicken Noodle Soup Recipe brings comfort and flavor. Creamy, cheesy, and packed with chicken, it's a family favorite for any night.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains Dairy, Gluten, Chicken

# Ingredients:

→ Base Ingredients

01 - Olive Oil
02 - Boneless, Skinless Chicken Breasts (1 lb)
03 - Chicken Broth (6 cups, low sodium)
04 - Egg Noodles (8 oz, wide)
05 - Cream Cheese (8 oz, full-fat)
06 - Ranch Seasoning Mix (1 packet, 1 oz)

→ Flavor Boosters

07 - Onion (1 medium, diced)
08 - Garlic (3 cloves, minced)
09 - Dried Dill (1 tsp)
10 - Cheddar Cheese (1 cup, shredded sharp)

→ Finishing Touches

11 - Fresh Parsley (2 tbsp, chopped)
12 - Bacon Bits (1/4 cup, real crispy)

# Instructions:

01 - First things first, get your chicken ready. Dice those boneless, skinless chicken breasts into bite-sized pieces. While you're at it, dice your onion and mince your garlic. I usually get all my chopping out of the way first—mise en place, as the fancy chefs say! Heat a drizzle of olive oil in your large pot or Dutch oven over medium heat. Toss in the diced chicken and cook it until it’s nice and browned all over. This step adds so much flavor, don’t skip it, even if you're tempted to rush! Remove the chicken and set it aside for a bit. You'll thank me later.
02 - In the same pot, add a tiny bit more olive oil if needed, then throw in your diced onion. Let it soften up for about 5-7 minutes, stirring occasionally, until it’s translucent and smells amazing. This is where the magic starts, honestly. Then, toss in your minced garlic and dried dill. Stir it around for just a minute until you can really smell that garlic—don't let it burn, that's a mistake I've made! A burnt garlic smell is not what we're going for in this Crack Chicken Noodle Soup, trust me. Pour in the chicken broth and bring it to a gentle simmer, scraping up any delicious browned bits from the bottom of the pot. Those bits are pure gold!
03 - Once your broth is simmering, it’s time for the noodles. Add your egg noodles to the pot and cook them according to package directions, usually around 7-10 minutes. Keep an eye on them, because nobody wants mushy noodles! This is where I always forget to salt the water, but for soup, it's less critical since the broth is already seasoned. While the noodles are cooking, cut your cream cheese into smaller cubes; it helps it melt faster and smoother. I usually just eyeball it, no need for perfection here.
04 - Once the noodles are al dente, reduce the heat to low. Stir in the cubed cream cheese and the ranch seasoning mix. Whisk it gently until the cream cheese is fully melted and incorporated, making the broth wonderfully creamy and smooth. This part smells so good, like pure comfort! Then, stir in the shredded cheddar cheese until it's completely melted into the soup. This is where the "crack" truly comes alive in our Crack Chicken Noodle Soup Recipe. Don't let the soup boil vigorously after adding the dairy, or it might separate, which is a sad sight, honestly.
05 - Now, add your cooked chicken back into the pot. Stir everything together gently, making sure the chicken is warmed through and coated in that rich, creamy sauce. Give it a taste test. Does it need more salt? A little pepper? Maybe a tiny pinch more dill? Trust your instincts here. I always adjust things a bit based on how I'm feeling that day. Sometimes I add a dash of hot sauce for a little kick, but that's just me and my adventurous side.
06 - Ladle the hot, creamy Crack Chicken Noodle Soup into bowls. Garnish each serving with a generous sprinkle of fresh chopped parsley and those crispy bacon bits. The colors just pop, and the bacon adds that perfect textural contrast. This soup should be thick, creamy, and utterly irresistible. It's warm, comforting, and smells like pure happiness. Serve it up immediately and watch everyone dig in. It's a real crowd-pleaser, I promise!

# Notes:

01 - Don't overcook your noodles; they'll get mushy fast in the hot soup, a mistake I've made more times than I'd like to admit!
02 - This soup tastes even better the next day, so it's a total meal-prep superstar. Just store it in an airtight container in the fridge.
03 - If you don't have fresh dill, dried works fine, but use about half the amount. I once used too much dried and it was a bit overwhelming, oops!
04 - A sprinkle of red pepper flakes adds a surprising little kick if you're feeling adventurous, I tried it one chilly evening and it was a game-changer.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition (Per Serving):

Calories: 450
Total Fat: 25g
Total Carbohydrate: 30g
Protein: 30g

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