Our Crack Chicken Noodle Soup is an easy and delicious dinner your whole family will love.
We combine tender chicken, velvety cheese, a blend of veggies, a hint of Ranch, and crispy bacon, creating a delicious creamy chicken soup that gives a classic chicken noodle soup a run for its money.
It's a warming, filling meal perfect for busy weeknights.
Why Our Crack Chicken Noodle Soup Recipe Works
FLAVORFUL - The mix of ranch dressing with classic soup ingredients makes every bite incredibly tasty.
SIMPLE TO MAKE - This chicken noodle soup is easy to cook using common ingredients, making the cooking process fun and stress-free.
SATISFYING - Packed with tender chicken, egg noodles, and chunks of bacon, this soup is a filling meal that leaves you satisfied, not stuffed.
Please check the recipe card below for a detailed, printable ingredient list.
CHICKEN BREASTS - I used shredded chicken that I had on hand, cutting the cooking time. But you can also cook your chicken in the broth until it is tender and shred it right in the pot. I used skinless chicken breasts (about 1.5 pounds) for my shredded chicken, but you can also experiment using chicken thighs.
ONION and ONION- A kitchen must-have, onions provide a flavor base and make our soup even better.
CARROTS and CELERY- Carrots add sweetness, and color and make this soup like the classic version everyone loves. I look for medium carrots and, depending on their size, will use 2-3 carrots. Celery gives our soup a unique flavor and a fun crunch.
RANCH - Use one packet of Ranch dressing mix. It's my secret ingredient that adds tons of flavor. Because Ranch seasoning includes spices (among others) like onion powder, garlic powder, salt, and pepper, you don't need to season this soup much more.
CHICKEN BROTH - The liquid that brings all our ingredients together. I recommend using low-sodium chicken broth or (unsalted) chicken stock.
CREAM CHEESE - Makes our soup extra creamy and adds a tangy flavor.
CHEDDAR CHEESE - Melts into the soup to give a layer of cheesy goodness that everyone loves. You can use whatever cheddar you like; I prefer sharp cheddar cheese.
BACON - Adds a smoky flavor to our hearty soup. I used some pre-cooked bacon that I had stored in the fridge. I cook bacon in the oven at 400º Fahrenheit for about 18 minutes. You can easily do this while the soup cooks, as it is the last ingredient you'll add.
EGG NOODLES - The key to excellent chicken noodle soup. They take only minutes to cook, and my favorite pasta for this soup. But angel hair pasta or thin spaghetti are good alternatives. I do recommend chopping longer pasta.
How To Make The Best Crack Chicken Noodle Soup
Please check the printable recipe card below for more detailed instructions.
- Sauté veggies in a large pot or Dutch oven, then add chicken, ranch mix, and stock.
- Simmer until the chicken is tender, shred it, and return to soup.
- Stir in cheeses and bacon until melted and incorporated.
- Add egg noodles and simmer until perfectly cooked.
This is optional, but I like to garnish the soup with some fresh parsley if I have someone on hand.
Recipe Success Tips
SHREDDED CHICKEN TRICK - Use store-bought rotisserie chicken if you need more time. It's already cooked and flavorful, making it a great time-saver.
MELTING THE CHEESE - For a smooth, creamy soup, ensure the cream cheese and cheddar cheese are completely melted before adding the noodles.
COOKING THE NOODLES - Remember to add the egg noodles towards the end of cooking to keep them from getting mushy. They should be tender, not overcooked.
ADD BACON LAST - Stir in the bacon just before serving to maintain its crispy texture, but save some for garnishing too. It's the perfect finishing touch for each bowl.
BREAD - Like other classic chicken noodle soups, a slice of bread rounds out the experience. Of course, I recommend making our 3-Ingredient Bread, but you can also use your favorite store-bought bread.
SALAD - Keep things light and balance out the rich flavors of the soup by pairing it with a simple side salad such as our German Cucumber Salad.
STORE - Keep this soup refrigerated in an airtight container. It will stay fresh in the fridge for up to 3-4 days.
FREEZE - Due to the cream cheese and cheddar cheese, I don't recommend freezing soup. The texture of the dairy may change and become grainy when thawed and reheated.
REHEAT - To warm it up, heat on the stovetop over medium heat, stirring occasionally until heated through. Make sure not to boil the soup, as it can cause the dairy to separate.
More Easy and Delicious Soup Recipes
HAMBURGER SOUP - Comfort in a bowl!
CREAMY CAULIFLOWER SOUP - Simple, silky, and savory.
SHRIMP CHOWDER - Seafood delight meets cozy.
CHICKEN POTATO SOUP - Flavorful, hearty chicken comfort.
BUTTERNUT SQUASH SOUP - Autumn flavors, year-round enjoyment.
GERMAN POTATO SOUP - Heartiness meets traditional taste.
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Crack Chicken Noodle Soup
- 3 cups shredded chicken
- 1 tablespoon olive oil
- 1 small onion diced
- 2-3 cloves garlic minced
- 2 medium carrots sliced
- 2 stalks celery sliced
- 1 packet Ranch dressing mix
- 64 ounces chicken broth low-sodium or unsalted
- 1 cup cream cheese cubed
- 2 cups Cheddar cheese sharp
- 1 pound bacon cooked and chopped
- 8 ounces egg noodles uncooked
- Heat the olive oil in a large pot (or Dutch oven) over medium heat. Add the onion, garlic, carrots, and celery. Sauté until the vegetables are tender, about 5 minutes.
- Add the shredded chicken, Ranch dressing mix, and chicken broth. Cover the pot and bring the soup to a simmer.
- Add the cream cheese and cheddar cheese and stir until the cheeses have melted and the soup is creamy.
- Add the egg noodles and simmer until tender - about 5-7 minutes. Stir in bacon, but reserve some for garnishing the soup.
- Serve the soup hot, garnished with the remaining bacon and chopped fresh parsley.