Crack Chicken Noodle Soup

Crack Chicken Noodle Soup is the ultimate comfort food, combining the creamy goodness of a rich broth with tender chicken, savory bacon, hearty noodles, and gooey cheddar cheese. Infused with ranch seasoning, this soup is bursting with flavor in every bite. It’s easy to make, satisfying, and perfect for cozy nights or serving a hungry crowd.

This recipe strikes the perfect balance between creamy and hearty, with just the right amount of spice and tang. Whether you’re cooking for your family, meal prepping for the week, or preparing a dish for a potluck, Crack Chicken Noodle Soup will never disappoint.

Packed with protein and carbs, this soup is both comforting and nutritious. Its versatility makes it easy to customize with additional vegetables or adjust the flavors to suit your taste. Best of all, it comes together in just one pot, minimizing cleanup while delivering maximum flavor.

Why You’ll Love This Recipe

1. Ultimate Comfort Food

The creamy base, soft noodles, and cheesy topping create a warm, soothing meal that’s perfect for any time of the year.

2. Family-Friendly

With its familiar flavors and hearty ingredients, this soup is a guaranteed hit with both kids and adults alike.

3. Easy to Make

This one-pot recipe is simple to prepare, making it an excellent choice for busy weeknights or when you’re short on time.

4. Customizable

Add your favorite vegetables or swap the noodles for a low-carb option to tailor the recipe to your needs.

5. Perfect for Leftovers

The soup reheats beautifully, so you can enjoy its rich, cheesy flavors for days after making it.

Preparation Time and Servings

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings
  • Serving Size: 1 generous bowl

Nutritional Information (Per Serving)

  • Calories: 480 kcal
  • Carbohydrates: 32g
  • Protein: 28g
  • Fat: 25g
  • Fiber: 2g
  • Sugar: 3g

Ingredients

For the Soup Base:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Broth:

  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 packet ranch seasoning mix
  • 1/2 teaspoon dried thyme

For the Chicken:

  • 2 cups cooked, shredded chicken (rotisserie chicken works well)

For the Noodles:

  • 4 ounces egg noodles

For the Toppings:

  • 1 1/2 cups shredded cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 1/4 cup chopped parsley or green onions

Step-by-Step Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic, smoked paprika, salt, and pepper, and cook for an additional minute.

Step 2: Build the Broth

Pour in the chicken broth and stir in the ranch seasoning and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Step 3: Add the Chicken

Stir in the cooked, shredded chicken. Allow it to warm through for 5 minutes while the soup continues to simmer.

Step 4: Cook the Noodles

Add the egg noodles to the pot and cook according to package instructions, usually 6–8 minutes. Stir occasionally to prevent the noodles from sticking.

Step 5: Create the Creamy Base

Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to prevent curdling. Let the soup simmer for 2–3 minutes until thickened slightly.

Step 6: Add Cheese and Bacon

Stir in 1 cup of shredded cheddar cheese until melted. Reserve the remaining cheese for topping. Stir in half of the crumbled bacon.

Step 7: Garnish and Serve

Ladle the soup into bowls and top with the remaining cheddar cheese, bacon, and parsley or green onions. Serve immediately and enjoy!

Ingredient Background

Ranch Seasoning

The star ingredient that gives this soup its signature flavor, ranch seasoning adds a tangy, herbaceous kick that pairs perfectly with creamy and cheesy components.

Chicken

Shredded chicken is tender, juicy, and soaks up the rich broth beautifully. Rotisserie chicken is a convenient option, but any cooked chicken works well.

Egg Noodles

Egg noodles are classic for creamy soups, offering a soft, chewy texture that absorbs the flavors of the broth.

Cheddar Cheese

Cheddar brings a sharp, creamy richness to the soup. Always opt for freshly shredded cheese for better melting and flavor.

Bacon

The crispy, smoky flavor of bacon adds depth and crunch, making this soup even more irresistible.

Technique Tips

  • Avoid Overcooking the Noodles: Add the noodles closer to the end of cooking to prevent them from becoming mushy.
  • Stir the Cheese Gradually: Incorporate the cheese in small handfuls to ensure it melts smoothly into the soup.
  • Adjust the Consistency: If the soup is too thick, add a splash of chicken broth to loosen it. If it’s too thin, simmer uncovered for a few extra minutes to thicken.

Recipe Variations

Vegetarian Option

Swap the chicken for diced tofu or chickpeas and use vegetable broth instead of chicken broth for a meat-free version.

Spicy Crack Chicken Soup

Add diced jalapeños or a splash of hot sauce for a spicy twist.

Low-Carb/Keto Version

Replace the egg noodles with zucchini noodles or cauliflower rice to make the dish low-carb.

Gluten-Free Soup

Use gluten-free pasta or rice noodles to cater to dietary restrictions.

Freezing and Storing

Refrigeration

Transfer the soup to an airtight container, ensuring that the lid is secure to lock in freshness and prevent spills. Store in the refrigerator for up to 4 days. To maintain the soup’s creamy consistency, stir it gently while reheating and consider adding a small amount of cream or broth to enhance its texture and flavor.

Freezing

For best results, cool the soup completely before freezing to prevent ice crystals from forming. Use freezer-safe containers or heavy-duty zip-top bags to store the soup. To save space, lay zip-top bags flat in the freezer until they solidify. Avoid freezing with the noodles, as they tend to absorb liquid and become mushy during reheating. Instead, cook fresh noodles and add them to the soup once it’s reheated. The soup can remain frozen for up to 2 months.

Reheating Tip

Thaw the soup overnight in the refrigerator if frozen. When reheating, use low heat on the stovetop to prevent the cream from separating. Stir occasionally to ensure even heating, and add a splash of cream, milk, or chicken broth to restore the soup’s velvety texture.

Serving Suggestions for Events

Family Dinner

For a comforting and nourishing family meal, serve Crack Chicken Noodle Soup with warm, buttery cornbread or flaky biscuits. Include a fresh green salad drizzled with tangy vinaigrette to balance the richness of the soup.

Game Day Party

Create a self-serve soup station with a topping bar. Provide shredded cheese, crispy bacon bits, chopped green onions, sour cream, and tortilla chips so guests can customize their bowls. Add some hot sauce or jalapeños for those who enjoy a spicy kick.

Potluck Favorite

Transport the soup to potlucks in a slow cooker to keep it warm throughout the event. Offer disposable bowls, spoons, and napkins for easy serving and cleanup. Crack Chicken Noodle Soup is always a crowd-pleaser, making it an excellent choice for gatherings.

Meal Prep

Divide the soup into individual microwave-safe containers, leaving enough space at the top to accommodate any expansion during freezing. Pair each portion with a serving of steamed vegetables or a small side of quinoa for a complete, balanced meal.

Special Equipment

Large Pot/Dutch Oven

A sturdy, heavy-bottomed pot ensures even heat distribution, preventing scorching or uneven cooking. The large capacity allows ample space for ingredients to simmer without spillage.

Ladle

A ladle is essential for portioning the soup neatly into bowls or containers. Opt for a deep ladle to minimize mess during serving.

Whisk

A whisk is invaluable for smoothly blending cream and cheese into the broth, ensuring a lump-free, velvety sauce. Use a silicone-coated whisk for nonstick cookware to avoid scratching the surface.

Tongs

Tongs are perfect for handling chicken breasts during cooking and for gently tossing noodles into the soup. They provide better control compared to a spoon, ensuring ingredients remain intact.

Immersion Blender (Optional)

For those who prefer a thicker, creamier base, an immersion blender can be used to blend a portion of the soup directly in the pot. This method adds body without additional cream or starches.

Frequently Asked Questions

1. Can I use other types of pasta?

Yes! Penne, rotini, or small shells work well in place of egg noodles. Adjust the cooking time as needed.

2. Can I make this soup in a slow cooker?

Absolutely. Combine the chicken, broth, vegetables, and seasonings in the slow cooker. Cook on low for 6–8 hours. Add cream, cheese, and cooked noodles during the last 30 minutes.

3. How do I prevent the cream from curdling?

Use heavy cream, as it’s less likely to curdle, and ensure the soup is on low heat before adding it. Stir continuously for a smooth texture.

4. Can I make it ahead of time?

Yes! Prepare the soup without the noodles and store it in the refrigerator. Add freshly cooked noodles when reheating.

5. What can I substitute for ranch seasoning?

If you don’t have ranch seasoning, mix 1 teaspoon each of dried parsley, dill, garlic powder, and onion powder, plus a pinch of salt and pepper.

6. Can I use frozen vegetables?

Yes, frozen vegetables like mixed peas and carrots work well and save prep time. Add them directly to the simmering soup.

7. Is there a way to make it dairy-free?

Use coconut cream instead of heavy cream and omit the cheese. The soup will still be creamy and flavorful.

8. How can I thicken the soup?

If the soup is too thin, create a slurry by mixing 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir it into the soup and simmer until thickened.

Conclusion

Crack Chicken Noodle Soup is a warm, hearty dish that blends creaminess, savory flavors, and satisfying textures in one bowl. Perfect for family dinners, potlucks, or meal prep, it’s a recipe that caters to every occasion and pleases every palate.

With its easy-to-follow steps, customizable ingredients, and rich flavor, this soup is destined to become a staple in your home. Make it your own by experimenting with different proteins, spices, or vegetables. One thing’s for sure—this is comfort food at its finest!

Print
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  • Author: Amelia
  • Total Time: 45 minutes
  • Yield: 6 servings 1x

Ingredients

Scale

For the Soup Base:

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 carrots, diced
  • 2 stalks celery, diced
  • 3 garlic cloves, minced
  • 1 teaspoon smoked paprika (optional)
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

For the Broth:

  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1 packet ranch seasoning mix
  • 1/2 teaspoon dried thyme

For the Chicken:

  • 2 cups cooked, shredded chicken (rotisserie chicken works well)

For the Noodles:

  • 4 ounces egg noodles

For the Toppings:

  • 1 1/2 cups shredded cheddar cheese
  • 6 slices cooked bacon, crumbled
  • 1/4 cup chopped parsley or green onions

Instructions

Step 1: Sauté the Vegetables

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery, cooking for 5 minutes until softened. Stir in the garlic, smoked paprika, salt, and pepper, and cook for an additional minute.

Step 2: Build the Broth

Pour in the chicken broth and stir in the ranch seasoning and thyme. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.

Step 3: Add the Chicken

Stir in the cooked, shredded chicken. Allow it to warm through for 5 minutes while the soup continues to simmer.

Step 4: Cook the Noodles

Add the egg noodles to the pot and cook according to package instructions, usually 6–8 minutes. Stir occasionally to prevent the noodles from sticking.

Step 5: Create the Creamy Base

Reduce the heat to low and slowly pour in the heavy cream, stirring continuously to prevent curdling. Let the soup simmer for 2–3 minutes until thickened slightly.

Step 6: Add Cheese and Bacon

Stir in 1 cup of shredded cheddar cheese until melted. Reserve the remaining cheese for topping. Stir in half of the crumbled bacon.

Step 7: Garnish and Serve

Ladle the soup into bowls and top with the remaining cheddar cheese, bacon, and parsley or green onions. Serve immediately and enjoy!

  • Prep Time: 15 minutes
  • Cook Time: 30 minutes

Nutrition

  • Serving Size: 1 generous bowl
  • Calories: 480 kcal
  • Sugar: 3g
  • Fat: 28g
  • Carbohydrates: 32g
  • Fiber: 2g
  • Protein: 28g

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