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Crack Chicken Noodle Soup

This "Crack Chicken Noodle Soup" is a rich and creamy twist on a classic, featuring tender chicken, savory bacon, and a delightful ranch-infused broth. It's a comforting and easy-to-make meal perfect for a cozy evening.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 people
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the Soup
  • 2 cups Chicken cooked and shredded
  • 6 slices Bacon cooked and crumbled
  • 1 Onion chopped
  • 2 stalks Celery chopped
  • 2 Carrots chopped
  • 6 cups Chicken broth
  • 1 packet Ranch seasoning mix (1 oz)
  • 8 oz Cream cheese softened
  • 4 cups Egg noodles uncooked
  • Fresh parsley for garnish

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Knife
  • Ladle

Method
 

Prepare Ingredients
  1. Cook bacon until crispy, then crumble and set aside.
  2. Shred cooked chicken and chop the onion, celery, and carrots.
Make the Soup
  1. Sauté chopped onion, celery, and carrots in a large pot until softened, about 5-7 minutes.
  2. Add chicken broth, ranch seasoning, and cream cheese; bring to a simmer, stirring until cheese is melted and smooth.
  3. Stir in egg noodles and shredded chicken; cook for 7-10 minutes or until noodles are tender.
  4. Ladle into bowls and top with crumbled bacon and fresh parsley before serving.

Notes

For an extra cheesy kick, stir in a cup of shredded cheddar cheese along with the cream cheese. This soup is excellent for meal prep and reheats well; you might need to add a splash more broth when reheating as the noodles absorb liquid.