If you love comfort food, this Creamy Crack Chicken Noodle Soup is about to be your new favorite! It’s warm, rich, and packed with shredded chicken, crispy bacon, tender noodles, and a creamy, cheesy broth that makes every bite absolutely irresistible. Think of it as classic chicken noodle soup—but with a delicious, indulgent twist. Trust me, you won’t be able to stop at just one bowl!
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Why You’ll Love Creamy Crack Chicken Noodle Soup
Ultra Comforting: A cozy, satisfying bowl of soup perfect for chilly days or when you need a little pick-me-up.
Loaded with Flavor: A dreamy combo of cheese, bacon, ranch seasoning, and tender chicken.
Easy to Make: Simple ingredients and minimal effort make this a go-to recipe.
Family-Friendly: Even picky eaters will love the creamy, cheesy goodness!
Great for Meal Prep: Make a big batch and enjoy leftovers throughout the week.
Ingredients in Creamy Crack Chicken Noodle Soup
This soup is packed with simple, flavorful ingredients:
Chicken Breasts: The hearty base of this soup. Use shredded rotisserie chicken for a shortcut!
Bacon: Crispy, smoky, and full of flavor—because bacon makes everything better.
Egg Noodles: Soft, tender noodles that soak up all that creamy broth.
Cream Cheese: The secret to a super velvety texture.
Cheddar Cheese: Melts beautifully into the soup for rich, cheesy goodness.
Chicken Broth: Creates the perfect flavorful base.
Heavy Cream: Adds an extra layer of creaminess.
Ranch Seasoning: A blend of herbs and spices that gives this soup its signature “crack” flavor.
Garlic & Onion: Essential aromatics for depth and warmth.
Butter: For sautéing and adding extra richness.
Salt & Black Pepper: To enhance all the flavors.
How to Make Creamy Crack Chicken Noodle Soup
This soup comes together in just a few simple steps:
Cook the Bacon: In a large pot, cook the bacon until crispy. Remove and set aside, leaving a bit of the bacon grease in the pot for flavor.
Sauté the Aromatics: Add butter, diced onion, and garlic to the pot. Cook until fragrant and soft.
Add the Broth & Chicken: Pour in the chicken broth and stir in the cooked, shredded chicken. Let it simmer for a few minutes to develop flavor.
Stir in the Creamy Ingredients: Lower the heat and add the cream cheese, heavy cream, and cheddar cheese. Stir until everything melts into a smooth, creamy broth.
Cook the Noodles: Add the egg noodles and let them cook in the soup until tender.
Season & Add Bacon: Stir in the ranch seasoning, salt, pepper, and crispy bacon. Give everything a final mix.
Serve & Enjoy: Ladle into bowls, garnish with extra cheese or green onions, and dig in!
Nutrition Facts
Servings: 6
Calories per serving: Approx. 400
How to Serve Creamy Crack Chicken Noodle Soup
This soup is rich and satisfying on its own, but here are a few great pairings:
With Crusty Bread: Perfect for soaking up every drop of that creamy broth.
With a Side Salad: A light, fresh salad balances the richness of the soup.
Topped with Green Onions: Adds a fresh, slightly sharp bite.
With Extra Cheese: Because more cheese is always a good idea!
Served in a Bread Bowl: Take it up a notch with a warm, hollowed-out bread bowl.
Additional Tips
Use Pre-Cooked Chicken: Save time by using rotisserie chicken.
Don’t Overcook the Noodles: Add them toward the end to keep them from getting mushy.
Make It Spicy: Add a dash of hot sauce or red pepper flakes for some heat.
Thicken the Broth: If you prefer an even creamier soup, mix in a cornstarch slurry.
Store Leftovers Properly: This soup thickens as it sits. Add a splash of broth when reheating.
FAQ
Q1: Can I make this soup in a slow cooker?
A1: Yes! Cook the chicken, broth, and seasonings on low for 6 hours, then stir in the dairy and noodles toward the end.
Q2: Can I freeze this soup?
A2: Freezing is possible, but the dairy may separate. If freezing, leave out the cream and cheese, then add them fresh when reheating.
Q3: Can I use a different type of noodle?
A3: Absolutely! Try rotini, penne, or even rice for a gluten-free version.
Q4: How do I make it lower in calories?
A4: Swap heavy cream for half-and-half and use turkey bacon instead of regular bacon.
Q5: Can I add veggies?
A5: Yes! Try adding spinach, peas, or carrots for extra nutrition.
Q6: What’s the best way to reheat this soup?
A6: Reheat gently on the stove over low heat, stirring frequently. Add a bit of broth if needed.
Q7: Can I make this soup dairy-free?
A7: Try using coconut cream and dairy-free cheese alternatives.
Q8: What’s the best bacon to use?
A8: Thick-cut bacon works great for crispy texture and bold flavor.
Q9: Can I make this soup ahead of time?
A9: Yes! Make it a day in advance and refrigerate—just add a little broth when reheating.
Q10: How do I make it extra cheesy?
A10: Stir in extra cheddar or even a little parmesan for a stronger cheese flavor.
Final Thoughts
This Creamy Crack Chicken Noodle Soup is pure comfort in a bowl—warm, cheesy, and packed with everything you love. Whether you’re making it for a cozy night in or meal prepping for the week, it’s guaranteed to be a hit.
Print
Creamy Crack Chicken Noodle Soup
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Yield: 8 servings 1x
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Description
This Crack Chicken Noodle Soup is the ultimate comfort food—creamy, hearty, and packed with tender chicken, crispy bacon, egg noodles, and ranch seasoning. The perfect easy dinner recipe for chilly nights!
Ingredients
- 12 slices thick-cut bacon (chopped)
- 1 cup diced onion
- 2 tbsp minced garlic
- 1 cup diced celery
- 1 cup diced carrots
- 1/3 cup all-purpose flour
- 1 oz ranch dressing mix (1 envelope)
- 8 cups chicken stock
- 4 oz cream cheese (softened)
- 2 cups shredded cooked chicken (rotisserie or other)
- 3 cups egg noodles
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/3 cup shredded parmesan cheese
- 1/4 cup chopped parsley
Instructions
- Cook the bacon: In a large Dutch oven or stockpot, cook chopped bacon over medium heat until crispy. Remove, drain on paper towels, and set aside. Leave bacon drippings in the pot.
- Sauté vegetables: Add onion, celery, and carrots to the pot. Cook for 5 minutes until softened. Stir in garlic and cook for another minute.
- Make the base: Sprinkle flour and ranch seasoning over the vegetables, stirring constantly. Cook for 1-2 minutes to eliminate the raw flour taste.
- Add stock & chicken: Slowly pour in chicken stock, stirring well. Bring to a gentle boil, then reduce to a simmer. Add shredded chicken and heat through.
- Cook the noodles: Stir in egg noodles and cook for 8-10 minutes until tender.
- Make it creamy: Lower heat and add softened cream cheese, stirring until melted. Pour in heavy cream and mix well.
- Melt the cheese: Stir in cheddar and Parmesan until fully melted.
- Finish & serve: Taste and adjust seasoning. Garnish with crispy bacon and parsley before serving.
Notes
- For extra creaminess, blend part of the soup before adding noodles.
- Substitutions: Use turkey bacon or omit for a lighter version.
- Storage: Refrigerate for up to 4 days or freeze for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 560
- Sugar: 4g
- Sodium: 980mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg