Crack Chicken Noodle Soup: My Weeknight Hug (Print Version)

Crack Chicken Noodle Soup - Creamy, savory comfort in a bowl. My easy recipe is packed with flavor and perfect for cozy weeknights. You'll love this one!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 35 Minutes minutes
Total Time: 55 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American Comfort
Dietary: Contains dairy, gluten, chicken.

# Ingredients:

→ Soup Base Essentials

01 - 2 cups shredded cooked chicken
02 - 8 cups chicken broth
03 - 4 oz wide egg noodles
04 - 2 tbsp unsalted butter
05 - 1 yellow onion, chopped
06 - 2 carrots, peeled and diced
07 - 2 celery stalks, diced

→ Flavor Powerhouses

08 - 8 oz cream cheese, softened
09 - 1 (1 oz) packet ranch seasoning mix
10 - 8 slices cooked bacon, crumbled
11 - 1 cup shredded cheddar cheese

→ Aromatics & Spices

12 - 4 cloves garlic, minced
13 - Salt and freshly ground black pepper to taste

→ Finishing Touches

14 - 1/4 cup fresh parsley, chopped
15 - 2 green onions, sliced

# Instructions:

01 - Grab a big pot or Dutch oven and melt your butter over medium heat. Toss in the chopped onion, carrots, and celery. Stir them around for about 5-7 minutes until they start to soften and get a little translucent. This is where the magic begins, honestly. You'll smell that sweet, earthy aroma filling your kitchen – it's the foundation of our amazing Crack Chicken Noodle Soup. Don't rush this step; it really builds flavor, I've learned that the hard way by cutting it short!
02 - Now, add your minced garlic to the pot. Stir it in with the softened veggies for just about a minute, until it’s fragrant. You don't want it to burn, so keep an eye on it! That strong, slightly pungent smell is a signal it's ready for the next step. I always try to chop my garlic super fine here; it just disperses better into the soup. This is also where I sometimes forget to stir constantly and get a little browning, oops!
03 - Pour in your chicken broth and add the shredded cooked chicken. Bring the mixture to a gentle simmer. Let it bubble away for about 10-15 minutes, allowing all those flavors to meld together beautifully. You'll see the broth start to take on a richer hue. This simmering time is crucial for developing the depth of flavor in our Crack Chicken Noodle Soup, so let it do its thing!
04 - Add your egg noodles to the simmering soup. Cook them according to package directions, usually around 7-10 minutes, until they're tender. Keep stirring occasionally to prevent them from sticking together or to the bottom of the pot. I've definitely ended up with a clumpy noodle situation once because I forgot to stir, what a mess! You want those noodles perfectly al dente, soaking up all that delicious broth.
05 - Reduce the heat to low. Stir in the softened cream cheese and ranch seasoning mix. Whisk continuously until the cream cheese is completely melted and the soup is wonderfully smooth and creamy. This step is key for that signature Crack Chicken Noodle Soup texture and flavor. Don't let the soup boil once the cream cheese is in, or it might separate a bit – I made that mistake once, and it wasn't pretty.
06 - Stir in the crumbled bacon and shredded cheddar cheese. Continue to stir until the cheese is melted and fully incorporated, making the soup even more decadent. Taste and adjust seasonings as needed – maybe a little more salt or pepper. Ladle into bowls and garnish generously with fresh parsley and sliced green onions. The smell alone is enough to make your mouth water, honestly. Enjoy your comforting bowl of Crack Chicken Noodle Soup!

# Notes:

01 - A trick for extra creamy soup: Don't skimp on the full-fat cream cheese, and let it really melt in.
02 - For make-ahead magic, cook the noodles separately and add them to individual bowls when serving.
03 - No chicken? Rotisserie chicken works like a charm, honestly, sometimes it's even better!
04 - Serve with crusty bread for dipping, because who doesn't love soaking up all that creamy goodness?

# Tools You'll Need:

01 - Large pot or Dutch oven
02 - whisk
03 - cutting board
04 - knife

# Nutrition Facts (Per Serving):

Calories: 450 kcal
Total Fat: 28g
Total Carbohydrate: 25g
Protein: 28g

Back