Easy Crack Chicken Noodle Soup – Creamy & Delicious
Crack Chicken Noodle Soup is a creamy, comforting soup made with shredded chicken, egg noodles, ranch seasoning, bacon, and cheese. It’s a quick, flavorful meal ready in just 40 minutes—perfect for busy weeknights or chilly days when you want something filling and easy.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 6 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 2 tbsp butter
- 1 small onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 packet dry ranch dressing mix
- 3 cups cooked shredded chicken
- 8 oz frozen egg noodles
- 6 slices cooked bacon, crumbled
- 8 oz cream cheese, softened
- 1 cup milk
- 1 1/2 cups shredded cheddar cheese
- 2 green onions, chopped (for garnish)
- Salt and pepper to taste
Instructions
- 1
Melt the butter in a large pot over a medium heat.
- 2
Add the onion, carrots, and celery, and cook for about 5 minutes until softened.
- 3
Stir in the minced garlic and cook for another minute until fragrant.
- 4
Into the soup, add chicken broth and dry ranch mix, and stir well.
- 5
Simmer the mixture gently.
- 6
Stir in the shredded chicken and frozen egg noodles.
- 7
Let the soup simmer for 10-12 minutes, or until the noodles are tender.
- 8
Lower the heat and stir in the cream cheese, milk, and shredded cheddar cheese.
- 9
Keep stirring until the cheese is completely melted and the soup becomes creamy.
- 10
Season with salt and pepper to taste.
- 11
Stir in the crumbled bacon and let the soup warm through for another 2 minutes.
- 12
Garnish with chopped green onions and serve hot.