Crack Chicken Noodle Soup is a delicious and hearty dish that warms you from the inside out. This comforting soup combines tender chicken, savory ranch flavor, creamy cheese, and egg noodles, making it a perfect meal for family dinners or chilly days. With easy-to-find ingredients and simple steps, this recipe is sure to become a favorite in your household.
Why Make This Recipe
This recipe is an excellent choice for several reasons. First, it is incredibly flavorful and satisfying, bringing together the hearty goodness of chicken and the creaminess of cheese. Second, it’s a one-pot meal, which means less cleanup for you! Lastly, it’s quick to prepare, allowing you to serve a comforting bowl of soup to your loved ones in no time.
How to Make Crack Chicken Noodle Soup
Making Crack Chicken Noodle Soup is a straightforward process. Follow these easy steps for a delicious and warm bowl of soup!
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
Directions
- In a large pot, add 2 tablespoons of butter, 1 small diced onion, 2 large diced carrots, and 2 diced ribs of celery. Sauté these ingredients over medium heat until they are softened, which should take about 5 minutes.
- Add 2 minced cloves of garlic to the pot and sauté for just one more minute.
- Pour in 6 cups of chicken broth, the package of dry ranch dressing, 4 cups of cooked shredded chicken, and 1 cup of cooked bacon. Stir everything together to combine well.
- Next, stir in 8 ounces of frozen egg noodles and let the mixture simmer until the noodles are soft, which will take around 10 minutes.
- Finally, add 1 package of softened cream cheese, 2 cups of shredded cheddar cheese, and 1 cup of half and half. Heat until the cheeses melt, stirring occasionally.
- Serve the soup while hot, garnished with additional cheddar cheese, bacon pieces, and chopped green onions. Don’t forget to season with salt and pepper to taste.
How to Serve Crack Chicken Noodle Soup
Serve Crack Chicken Noodle Soup hot in bowls. It pairs well with crusty bread or a fresh garden salad for a complete meal. You can also garnish each bowl with extra cheddar cheese, bacon, and green onions to make it even more appealing.
How to Store Crack Chicken Noodle Soup
If you have leftovers, store the soup in an airtight container in the refrigerator. It will stay fresh for up to 3 days. If you want to keep it longer, you can also freeze the soup. Make sure to store it in a freezer-safe container, and it can last for up to 3 months. To reheat, simply thaw in the refrigerator overnight and warm on the stove or in the microwave.
Tips to Make Crack Chicken Noodle Soup
- Use rotisserie chicken for an even quicker version; just shred it and add it to the pot.
- You can adjust the creaminess by changing the amount of cream cheese or half and half you use.
- For a little kick, add some diced jalapeños or hot sauce while cooking.
Variation
Feel free to customize this soup! You can add different vegetables like peas or corn for extra color and nutrition. You may also substitute turkey or beef for the chicken, or use different types of cheese if you prefer.
FAQs
1. Can I make Crack Chicken Noodle Soup in a slow cooker?
Yes! You can combine all the ingredients except for the cream cheese and cheeses in your slow cooker. Cook on low for 6-8 hours. Add the cream cheese and cheeses about 30 minutes before serving.
2. Is it okay to use fresh noodles instead of frozen?
Yes, fresh noodles can be used. You may need to adjust the cooking time slightly for fresh noodles, which usually cook faster.
3. Can I make this soup ahead of time?
Absolutely! This soup can be made ahead of time and stored in the refrigerator. Just reheat before serving.
Crack Chicken Noodle Soup
Ingredients
For the Soup Base
- 2 tablespoons butter For sautéing vegetables
- 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 Use rotisserie chicken for convenience
- 8 ounces frozen egg noodles
- 1 cup cooked bacon Plus more for garnish
For Creaminess
- 1 8-ounce package cream cheese, softened and cubed
- 1 cup half and half (or milk)
- 2 cups shredded cheddar cheese Plus more for garnish
For Garnish
- green onion, chopped For garnish
Instructions
Preparation
- In a large pot, add butter, diced onion, diced carrots, and diced celery. Sauté over medium heat until softened, about 5 minutes.
- Add the minced garlic and sauté for an additional minute.
- Pour in the chicken broth, dry ranch dressing, cooked shredded chicken, and cooked bacon. Stir to combine.
Cooking
- Stir in the frozen egg noodles and let the mixture simmer until the noodles are soft, about 10 minutes.
- Add the softened cream cheese, shredded cheddar cheese, and half and half. Heat until the cheeses melt, stirring occasionally.
- Serve hot, garnished with additional cheddar cheese, bacon pieces, and chopped green onions. Season with salt and pepper to taste.
