Recipe Crack Chicken Noodle Soup

[Alyssa Rivers]

This crack chicken noodle soup is absolutely irresistible! It’s packed with shredded chicken, bacon, ranch seasonings, and noodles, all in a deliciously creamy broth. One bite, and you’ll be hooked!

Reasons You’ll Love This Recipe​

• It’s Delicious: There’s a reason this is called crack chicken noodle soup! It’s so flavorful you won’t want to stop eating it!
• Easy to Make: In just about 30 minutes, you’ll be serving a meal the whole family will happily devour.
• Cozy and Comforting: Chicken noodle soup is my favorite this time of year, and it’s even better with the crack-inspired flavors! If you love this recipe, you’re sure to enjoy my crack breakfast casserole, crack chicken sliders and this crack chicken dip!

Ingredients You’ll Need​

This crack chicken noodle soup recipe is made with simple, inexpensive ingredients, yet they combine to create the ultimate comforting bowl! For exact measurements, scroll to the recipe card at the bottom of the post.

• Shredded Chicken: I like using shredded rotisserie chicken in this because it’s convenient and has plenty of flavor.
• Butter: To cook the vegetables and add richness to the soup.
• Onion: Adds a wonderful savory flavor.
• Carrots: For subtle sweetness and heartiness.
• Celery: A classic in chicken noodle soup!
• Garlic: Enhances the overall aroma and taste.
• Chicken Broth: This is the flavorful liquid base of the soup.
• Dry Ranch Dressing Mix: The signature ingredient in a “crack” recipe. You can use store-bought or my homemade ranch seasoning mix.
• Frozen Egg Noodles: Perfect for soaking up the broth and adding texture.
• Bacon: For crispy, smoky bites throughout.
• Cream Cheese: Makes the soup ultra-creamy and rich.
• Half and Half: For extra creaminess. Whole milk works too!
• Shredded Cheddar Cheese: Adds a melty, cheesy finish.
• Green Onion: For colorful garnish.

How to Make Crack Chicken Noodle Soup​

Crack chicken noodle soup is one of my favorite meals for chilly days because it’s warm, comforting, and simple to make! We love it paired with crusty bread for dunking. You could even serve it in a bread bowl! Here’s how to make it:

1. Cook the Veggies: Add the butter, onion, carrots, and celery. Saute until softened over medium heat, about 5 minutes. Add the garlic to the pot and saute for just a minute.
2. Add: Add the chicken broth, ranch packet, shredded chicken, and cooked bacon. Stir to combine.
3. Cook: Stir in the noodles and simmer until the noodles soften, about 10 minutes.
4. Add the Cheeses: Stir in the cream cheese and shredded cheddar cheese. Heat until the cheeses melt. Serve the soup with additional cheddar cheese, bacon, and chopped green onions—salt and pepper to taste.

Tips and Variations for Crack Chicken Noodle Soup​

This has truly become one of my favorite soups to make for my family! Here are a few tips and ideas for variations and ways to make it turn out just how you like.

• Half and Half Substitute: Instead of half and half, any kind of milk will work! You can also use heavy cream if you want a rich, thick soup!
• Noodles: Frozen egg noodles are amazing!! They add a delicious homemade texture to the soup. If you can’t find frozen egg noodles, you can use packaged egg noodles. Any kind of noodle will work! Try using elbow macaroni or shell pasta!
• Bacon: Precooked bacon makes this recipe so easy! You can also use turkey bacon if you want to cut down on calories.
• Cream Cheese: Be sure to use softened cream cheese because it will melt better in the soup. No one wants lumpy pieces of cream cheese!

How to Store and Reheat Leftover Chicken Soup​

• In the Refrigerator: Once your soup has cooled, you can store it in an airtight container in the fridge. It will last about 3-4 days.
• In the Freezer: You can make this crack chicken noodle soup ahead of time and freeze it for later! Once it has cooled, place it in a ziplock bag and lay it flat. It will last for about three months!
• To Reheat: You can reheat it on your stove or in the microwave until it is warmed through. Add a splash of chicken broth or milk to add moisture to the soup, if needed.

More Cozy Soup Recipes​

When it’s cold outside, I love nothing more than whipping up a warm and comforting soup! Here are some family favs, so be sure to check out my full list of soup recipes!



Soup

Award Winning Cheeseburger Soup​

45 mins



Soup

White Lasagna Soup​

1 hr



Dinner

Taco Soup​

30 mins



Soup

Creamy Potato Soup​

50 mins

Print

Crack Chicken Noodle Soup​

This crack chicken noodle soup is absolutely irresistible! It's packed with shredded chicken, bacon, ranch seasonings and noodles, all in a deliciously creamy broth. One bite and you'll be hooked!
Course Dinner, Main Course, Soup
Cuisine American
Keyword crack chicken noodle soup recipe, crack noodle soup
Prep Time 20 minutes minutes
Cook Time 10 minutes minutes
Total Time 30 minutes minutes
Servings 6 people
Calories 658kcal
Author Alyssa Rivers

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
• 4 cups cooked shredded chicken
• 8 ounces frozen egg noodles
• 1 cup cooked bacon, more for garnish
• 1 (8-ounce package) cream cheese, softened and cubed
• 1 cup half and half, or milk
• 2 cups shredded cheddar cheese, more for garnish
• green onion, chopped for garnish

Instructions​

• Add the butter, onion, carrots, and celery. Saute until softened over medium heat, about 5 minutes. Add the garlic to the pot and saute for just a minute.
• Add the chicken broth, ranch packet, shredded chicken, and cooked bacon. Stir to combine.
• Stir in the noodles and simmer until the noodles soften, about 10 minutes.
• Stir in the cream cheese, and shredded cheddar cheese. Heat until the cheeses melt.
• Serve the soup with additional cheddar cheese, bacon, and chopped green onions—salt and pepper to taste.

Nutrition​

Calories: 658kcal | Carbohydrates: 34g | Protein: 47g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 1608mg | Potassium: 643mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4782IU | Vitamin C: 3mg | Calcium: 362mg | Iron: 2mg​

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