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Creamy Ranch Crack Chicken Noodle Soup

A spoonful of creamy crack chicken noodle soup being lifted, showing melted cheese, bacon, and chicken pieces.
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Make this rich and savory chicken noodle soup featuring cream cheese, ranch seasoning, and bacon for a comforting, addictive flavor upgrade.

Ingredients

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  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
  • 1 medium yellow onion, chopped
  • 2 carrots, sliced
  • 2 celery stalks, sliced
  • 4 cups chicken broth
  • 4 cups water
  • 1 (10.5 ounce) can condensed cream of chicken soup
  • 8 ounces cream cheese, cubed
  • 1 packet (1 ounce) dry ranch seasoning mix
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 4 cups egg noodles
  • 1 cup shredded cheddar cheese
  • 4 slices bacon, cooked and crumbled

Instructions

  1. Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken pieces and cook until browned on all sides, about 5 minutes. You do not need to cook them through.
  2. Add the chopped onion, carrots, and celery to the pot. Cook until the vegetables begin to soften, about 5 to 7 minutes.
  3. Pour in the chicken broth and water. Bring the mixture to a simmer.
  4. Stir in the condensed cream of chicken soup, cubed cream cheese, dry ranch seasoning mix, garlic powder, and black pepper. Stir frequently until the cream cheese is fully melted and the soup base is smooth.
  5. Add the chicken pieces back to the pot if you removed them, or continue cooking if they remained. Simmer for 10 minutes, allowing the chicken to cook through.
  6. Add the egg noodles to the simmering soup. Cook according to package directions, usually 6 to 8 minutes, until the noodles are tender.
  7. Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and incorporated into the soup.
  8. Ladle the soup into bowls. Top each serving with crumbled cooked bacon before serving.

Notes

  • For a quicker version, use pre-cooked shredded chicken. Add it in step 4 when you add the broth.
  • If you prefer a thicker soup, reduce the amount of water by 1 cup.
  • You can prepare this recipe in a slow cooker by combining all ingredients except the noodles and cheddar cheese. Cook on low for 6 hours. Add noodles for the last 30 minutes of cooking, then stir in cheese before serving.

Nutrition

Find it online: https://cookingbyjade.com/crack-chicken-noodle-soup-recipe/