Crack Chicken Noodle Soup
A delicious and hearty chicken noodle soup that combines tender chicken, savory ranch flavor, creamy cheese, and egg noodles for a comforting meal.
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.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months. To reheat, thaw in the refrigerator overnight and warm on the stove or in the microwave.