Crack Chicken Noodle Soup
Our Crack Chicken Noodle Soup is packed with chicken, bacon, Ranch, and cheese. Making the soup is easy and perfect for busy weeknights.
Servings 8
Calories 699kcal
Ingredients
- 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
Instructions
- 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.
Nutrition
Calories: 699kcal | Carbohydrates: 29g | Protein: 34g | Fat: 49g | Saturated Fat: 20g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 162mg | Sodium: 1817mg | Potassium: 492mg | Fiber: 2g | Sugar: 4g | Vitamin A: 3322IU | Vitamin C: 2mg | Calcium: 268mg | Iron: 2mg