Description
This crack chicken noodle soup is a creamy, comforting dish loaded with shredded chicken, crispy bacon, ranch seasoning, egg noodles, and cheddar cheese. Perfect for a cozy meal, it combines the classic flavors of crack chicken with a hearty noodle soup for an irresistible bowl of warmth and flavor.
Ingredients
Units
Scale
Vegetables
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Broth and Seasoning
- 6 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
Protein
- 4 cups cooked shredded chicken
- 1 cup cooked bacon, plus more for garnish
Carbohydrates and Dairy
- 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
Garnish
- Chopped green onion
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, and sauté until the vegetables are softened, about 5 minutes. Then add the minced garlic and cook for an additional minute, stirring frequently.
- Add Broth and Seasoning: Pour in 6 cups of chicken broth and sprinkle in the dry ranch dressing mix. Stir well to combine the flavors. Add the shredded cooked chicken and cooked bacon, stirring thoroughly.
- Cook Noodles: Add the frozen egg noodles to the pot and simmer the soup gently until the noodles are tender, approximately 10 minutes.
- Add Creaminess: Stir in the softened cream cheese, shredded cheddar cheese, and half and half. Continue heating while stirring occasionally, until the cheeses are fully melted and the soup is creamy and smooth.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra shredded cheddar cheese, bacon pieces, and chopped green onions. Season with salt and freshly ground pepper to taste. Serve hot for a comforting meal.
Notes
- You can substitute half and half with whole milk or heavy cream for different creaminess levels.
- For a lower-fat version, use reduced-fat cheese and milk, and consider omitting bacon or using turkey bacon.
- Frozen egg noodles can be replaced with any pasta of choice, such as rotini or wide egg noodles.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to prevent curdling.
- Add fresh herbs like parsley or thyme for extra flavor complexity.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 4 g
- Sodium: 880 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
