Description
This crack chicken noodle soup is an irresistible, creamy, and comforting dish featuring tender shredded chicken, crispy bacon, ranch seasoning, and soft egg noodles all simmered together in a flavorful broth. Perfect for a cozy meal, it combines cheesy goodness with fresh veggies and hearty noodles for a satisfying bowl.
Ingredients
Units
Scale
Sauté Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Soup Ingredients
- 6 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- 4 cups cooked shredded chicken
- 1 cup cooked bacon, chopped (plus more for garnish)
- 8 ounces frozen egg noodles
- 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)
- Green onion, chopped, for garnish
Instructions
- Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, and cook for about 5 minutes until softened. Stir in the minced garlic and sauté for an additional minute until fragrant.
- Add Broth and Seasonings: Pour in 6 cups of chicken broth, then stir in the dry ranch dressing mix, cooked shredded chicken, and 1 cup cooked bacon. Mix everything together well.
- Cook Noodles: Add the frozen egg noodles to the pot and bring the soup to a gentle simmer. Cook for about 10 minutes until the noodles have softened and are fully cooked.
- Add Creaminess: Stir in the softened cubed cream cheese, shredded cheddar cheese, and half and half. Continue heating the soup, stirring gently until all the cheeses have melted and the soup is creamy and smooth.
- Serve: Ladle the soup into bowls and garnish with additional shredded cheddar cheese, cooked bacon, and chopped green onions. Season with salt and pepper to taste, then serve hot.
Notes
- Use leftover cooked chicken or rotisserie chicken to save time.
- For a lower fat version, substitute half and half with milk or use reduced-fat cream cheese and cheese.
- Frozen egg noodles can be replaced with fresh pasta or other noodle types if preferred.
- If you want a spicier soup, add a pinch of crushed red pepper flakes with the garlic.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop to prevent cheese from separating.
Nutrition
- Serving Size: 1 serving (approx. 1.5 cups)
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 900 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 23 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
