Bowl of creamy Crack Chicken Noodle Soup with herbs and vegetables

Crack Chicken Noodle Soup

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Why Make This Recipe

Crack Chicken Noodle Soup is a comforting dish that combines all your favorite flavors in one bowl. It’s creamy, cheesy, and packed with hearty ingredients that make it a perfect meal for any time of year. Whether you’re feeling under the weather or just want a cozy dinner at home, this soup is sure to satisfy. Plus, it’s easy to make and requires very little effort, making it a great choice for busy weeknights.

How to Make Crack Chicken Noodle Soup

Ingredients

  • 4 cups chicken broth
  • 2 cups cooked chicken, shredded
  • 1 can cream of chicken soup (10.5 oz)
  • 1 packet ranch seasoning mix (1 oz)
  • 8 oz cream cheese, softened
  • 1 cup sharp cheddar cheese, shredded
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
  • 4 cups egg noodles
  • 1/2 cup cooked bacon, crumbled
  • 3 green onions, chopped

Directions

  1. In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
  2. Stir in the cream of chicken soup and ranch seasoning mix until well combined.
  3. Add the softened cream cheese, stirring continuously until the mixture is smooth and creamy.
  4. Mix in the garlic powder, onion powder, and black pepper.
  5. Add the shredded chicken to the pot and let it heat through, maintaining a gentle simmer.
  6. In a separate pot, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
  7. Once the chicken mixture is heated through, reduce the heat to low and stir in the cooked egg noodles.
  8. Add the shredded cheddar cheese, crumbled bacon, and most of the chopped green onions, reserving some for garnish.
  9. Stir everything until the cheese is melted and all ingredients are well combined and heated through.
  10. Serve hot, garnished with the remaining green onions.

How to Serve Crack Chicken Noodle Soup

Serve your Crack Chicken Noodle Soup fresh and hot in a bowl. It pairs wonderfully with crusty bread or crackers. You can also sprinkle some additional cheddar cheese on top for extra flavor. This soup is a complete meal and will definitely keep you feeling warm and satisfied.

How to Store Crack Chicken Noodle Soup

To store leftovers, let the soup cool completely. Place it in an airtight container and store it in the refrigerator for up to 3-4 days. If you want to keep it longer, you can freeze the soup for up to 2-3 months. Just make sure to thaw it in the fridge overnight before reheating.

Tips to Make Crack Chicken Noodle Soup

  • For a richer flavor, use homemade chicken broth instead of store-bought.
  • You can use rotisserie chicken to save time.
  • Adjust the seasoning by adding more garlic or onion powder to your taste.
  • Feel free to add vegetables like carrots, peas, or celery for added nutrition.

Variation

You can make a spicy version of this soup by adding some diced jalapeños or a splash of hot sauce. For a lighter version, substitute the cream cheese with a low-fat option or Greek yogurt.

FAQs

Can I use frozen chicken?
Yes, you can use frozen chicken. Just make sure to cook it thoroughly before shredding and adding it to the soup.

Can I make this soup in a slow cooker?
Absolutely! You can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Is this soup freezer-friendly?
Yes, Crack Chicken Noodle Soup freezes well. Just store it in freezer-safe containers, and remember to label them with the date for easy identification later.

Crack Chicken Noodle Soup

A creamy, cheesy, and comforting soup filled with chicken, egg noodles, and spices, perfect for any time of year.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Soup Base
  • 4 cups chicken broth
  • 1 can cream of chicken soup (10.5 oz)
  • 1 packet ranch seasoning mix (1 oz)
  • 8 oz cream cheese, softened
  • 2 cups cooked chicken, shredded Rotisserie chicken works well.
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon black pepper
Noodles and Toppings
  • 4 cups egg noodles Cook according to package instructions.
  • 1/2 cup cooked bacon, crumbled
  • 3 whole green onions, chopped Reserve some for garnish.
  • 1 cup sharp cheddar cheese, shredded

Method
 

Preparation
  1. In a large pot, bring the chicken broth to a gentle boil over medium-high heat.
  2. Stir in the cream of chicken soup and ranch seasoning mix until well combined.
  3. Add the softened cream cheese, stirring continuously until the mixture is smooth and creamy.
  4. Mix in the garlic powder, onion powder, and black pepper.
  5. Add the shredded chicken to the pot and let it heat through, maintaining a gentle simmer.
  6. In a separate pot, cook the egg noodles according to the package instructions until al dente. Drain and set aside.
Combining Ingredients
  1. Once the chicken mixture is heated through, reduce the heat to low and stir in the cooked egg noodles.
  2. Add the shredded cheddar cheese, crumbled bacon, and most of the chopped green onions, reserving some for garnish.
  3. Stir everything until the cheese is melted and all ingredients are well combined and heated through.
  4. Serve hot, garnished with the remaining green onions.

Notes

For extra flavor, pair with crusty bread or crackers. This soup can be made spicy by adding diced jalapeños or hot sauce. Leftovers can be stored in an airtight container for up to 3-4 days in the refrigerator or frozen for 2-3 months.