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Crack Chicken Noodle Soup

Crack chicken noodle soup with a creamy ranch-flavored broth, tender egg noodles, and melty shredded cheddar. Simmer chicken with vegetables and ranch mix, then shred, thicken with cream cheese, and finish with bacon and green onions.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Chicken and broth base
  • 1.5 lb chicken breast Raw, cut into large chunks for faster simmering.
  • 4 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 3 garlic Minced.
  • 6 cup chicken broth
  • 1 can (1 oz) ranch dressing mix Packet.
Creamy and cheesy finish
  • 8 oz cream cheese Cubed.
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar
  • 8 oz egg noodles
Toppings and seasoning
  • 6 bacon Cooked and crumbled.
  • 1 green onions For garnish.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken base
  1. Bring the chicken broth to a simmer in a Dutch oven, then add the chicken breast, carrots, celery, onion, garlic, and ranch dressing mix. Simmer for 20 minutes, until the chicken is cooked through and the vegetables are tender.
  2. Remove the chicken from the pot and shred it, then return the shredded chicken to the pot.
Cook noodles and thicken
  1. Bring the soup back to a simmer, then add the egg noodles and cook for 6-8 minutes until tender. Stir occasionally so the noodles don’t stick.
  2. Reduce the heat to low, then stir in the cubed cream cheese until fully melted and smooth.
Add cheddar, bacon, and serve
  1. Stir in the heavy cream and shredded cheddar until the soup is smooth and creamy.
  2. Fold in most of the bacon, then season with salt and pepper to taste.
  3. Serve topped with the remaining bacon, green onions, and extra cheddar if desired.

Notes

For the creamiest texture, keep the heat low once you add the cream cheese so it melts smoothly without breaking. Store leftovers in the refrigerator up to 3-4 days; freeze is not recommended because the noodles and dairy can change texture. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream while keeping the cheddar amount the same.