Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is creamy comfort food in a bowl! Packed with tender bites of chicken, hearty noodles, ranch seasoning, cream cheese, and crispy bacon, this easy recipe is irresistibly rich and perfect for cozy meals. One bite, and you'll see why it's called "crack" chicken noodle soup—it's completely addictive!
Servings: 6 servings
Calories: 542kcal
Equipment
Ingredients
- 3 cups chopped cooked chicken*
- 1 48 oz carton low sodium chicken broth
- 2 stalks celery thinly sliced
- 2 carrots thinly sliced
- 1 1-oz package ranch dressing mix
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- 8- oz medium egg noodles
- 3 cups milk
- ½ cup cooked chopped bacon about 5 slices bacon
- 1 cup shredded cheddar cheese
- 6 ounces cream cheese cut into cubes
Instructions
- In a large stockpot/Dutch oven, add the chicken, chicken stock, chopped celery, sliced carrots, ranch dressing, garlic powder and black pepper.
- Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20-25 minutes.
- Stir in egg noodles and cook according to the time on the package instructions.
- About 1 minute before the noodles are done add the milk, cream cheese, cheddar cheese, and bacon, stirring until the cheeses have melted completely.
- Serve warm and enjoy!
Notes
You can make this with raw chicken breasts as well if that’s what you have on hand. To do so, add 2 boneless skinless chicken breasts that have been trimmed of fat during step one.
Remove the chicken breasts from the pot at the end of step 2. Shred or cut the chicken while the noodles are cooking (step 3) and add it back to the pot with the cheese and bacon during step 4.
Nutrition
Serving: 1g | Calories: 542kcal | Carbohydrates: 23g | Protein: 36g | Fat: 34g | Saturated Fat: 15g | Polyunsaturated Fat: 15g | Cholesterol: 148mg | Sodium: 996mg | Fiber: 1g | Sugar: 9g