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Crack Chicken Noodle Soup Recipe

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★★★★★

4.7 from 749 reviews

Crack Chicken Noodle Soup is a creamy, comforting soup featuring tender chicken, crispy bacon, and a medley of fresh vegetables combined with cheese and Ranch seasoning for a rich, savory flavor. This easy-to-make recipe blends noodles, cream cheese, and cheddar into a luscious broth, perfect for chilly days or when you crave a satisfying bowl of homemade goodness.

Ingredients

Scale

Vegetables

  • 1 medium carrot, diced into thin half slices (about ½ cup)
  • ½ small yellow onion, finely minced (about ¼ cup)
  • 1 stalk of celery, finely chopped (¼ cup)

Dairy and Cheese

  • 1 tbsp salted butter
  • 4 ounces cream cheese, cut into chunks
  • ½ cup heavy cream
  • 2 cups cheddar cheese

Meat

  • 2 cups chopped rotisserie or cooked chicken
  • 1 pound bacon, cooked and crumbled

Pantry Staples

  • 9 cups water
  • 8 oz thin spaghetti, vermicelli, or angel hair pasta
  • 1 oz packet Ranch seasoning
  • Salt and pepper, to taste

Garnish

  • Fresh parsley (optional)

Instructions

  1. Prepare the vegetables: Dice the carrot into thin half slices, finely mince the yellow onion, and chop the celery. These aromatic vegetables will form the flavor base of the soup.
  2. Sauté vegetables: In a large soup pot, melt the salted butter over medium heat. Add the diced carrot, minced onion, and chopped celery. Cook, stirring occasionally, for about 5-7 minutes until the vegetables are tender and fragrant.
  3. Add water and bring to a boil: Pour 9 cups of water into the pot with the sautéed vegetables. Increase the heat to high and bring the mixture to a rolling boil.
  4. Cook noodles: Once boiling, add the 8 oz of thin spaghetti, vermicelli, or angel hair pasta. Cook according to the package directions until the noodles are al dente, about 3-5 minutes, stirring occasionally to prevent sticking.
  5. Add cream cheese and heavy cream: Lower the heat to medium-low. Stir in the chunks of cream cheese and the ½ cup of heavy cream until the cream cheese melts completely, creating a smooth, creamy broth.
  6. Add cheese and Ranch seasoning: Stir in 2 cups of shredded cheddar cheese and the 1 oz packet of Ranch seasoning until fully incorporated, giving the soup a rich, tangy flavor.
  7. Add chicken and bacon: Fold in the 2 cups of chopped rotisserie or cooked chicken and the crumbled cooked bacon. Heat through for 3-5 minutes so the flavors meld together.
  8. Season and adjust: Taste the soup and season with salt and freshly ground black pepper as needed to enhance the flavor balance.
  9. Garnish and serve: Optionally, sprinkle fresh chopped parsley over the top for a bright, fresh finish. Serve hot and enjoy your comforting crack chicken noodle soup.

Notes

  • Use pre-cooked rotisserie chicken to save time and add extra flavor.
  • Thin noodles like angel hair or vermicelli work best for quick cooking in soup.
  • Adjust the cream cheese and heavy cream amount for your preferred soup thickness.
  • For a lower fat option, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
  • Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on stovetop to prevent curdling.
  • To make this gluten-free, swap pasta for gluten-free noodles or spiralized vegetables.

Keywords: crack chicken soup, creamy chicken noodle soup, bacon chicken soup, ranch chicken soup, easy chicken soup recipe

Find it online: https://busyrecipe.com/crack-chicken-noodle-soup-recipe/