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Crack Chicken Noodle Soup

A creamy, cheesy, and comforting soup filled with chicken, egg noodles, and spices, perfect for any time of year.
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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.