Crack Chicken Noodle Soup

If comfort food had a hall of fame, this Crack Chicken Noodle Soup would be the newest inductee. Max calls this "the soup that tastes like a dip" because it takes the addictive flavor profile of the famous "Crack Chicken" casserole—Ranch seasoning, cream cheese, cheddar, and bacon—and transforms it into a rich, slurpable soup. It is creamy, cheesy, smoky, and dangerously delicious.

A rich and creamy soup combining the addictive flavors of 'crack chicken'—ranch, cheddar, bacon, and cream cheese—with tender egg noodles.

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Why You Will Love This Crack Chicken Noodle Soup

This isn't your grandma's clear-broth chicken noodle. This is a rich, velvety chowder-style soup that feels like a warm hug. The secret lies in the broth: enriched with cream cheese and sharp cheddar, it coats the back of a spoon and clings to the tender egg noodles. The salty crunch of bacon and the tang of Ranch seasoning cut through the richness, creating a flavor combination that is famously impossible to stop eating.

How To Make Crack Chicken Noodle Soup

To recreate the look in the photo, we build this soup in layers in a large Dutch oven. We start by rendering bacon to create a flavorful base for sautéing onions, carrots, and celery. We simmer chicken and egg noodles in a Ranch-seasoned broth until tender. The magic happens at the end: we turn off the heat and stir in softened cream cheese and shredded cheddar until the soup turns a beautiful creamy golden color, then finish it with crispy bacon bits and parsley.

Crack Chicken Noodle Soup Ingredients

The Savory Base

• 6 slices bacon (chopped)
• 1 lb boneless skinless chicken breasts (cooked and shredded, or rotisserie)
• 1 yellow onion (diced)
• 3 carrots (diced)
• 3 stalks celery (diced)
• 3 cloves garlic (minced)

The Liquid & Noodles

• 6 cups chicken broth (low sodium)
• 1 packet (1 oz) Ranch seasoning mix (dry powder)
• 8 oz dried egg noodles (wide or extra wide)

The "Crack" Finish

• 8 oz cream cheese (cubed and softened)
• 1.5 cups sharp cheddar cheese (shredded freshly)
• 1 cup whole milk or half-and-half (optional, for extra creaminess)
• Fresh parsley (chopped, for garnish)
• Salt and pepper to taste

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Step by Step Method

Crisp the Bacon

• Heat a large Dutch oven or soup pot over medium heat. Add the chopped bacon and cook until crispy.
• Remove the bacon with a slotted spoon and set aside on a paper towel, leaving about 2 tablespoons of bacon grease in the pot.

Sauté the Veggies

• Add the onion, carrots, and celery to the bacon grease. Sauté for 5–7 minutes until the onions are translucent and veggies are softened.
• Add the minced garlic and cook for another minute until fragrant.

Simmer the Soup

• Pour in the chicken broth and stir in the dry Ranch seasoning packet.
• Bring the mixture to a boil, then reduce heat to a simmer.
• Add the uncooked egg noodles and the cooked shredded chicken. Simmer for 7–10 minutes, or until the noodles are tender al dente.

Make it Creamy

• Reduce the heat to low.
• Stir in the milk (if using) and the cubed cream cheese. Whisk or stir gently until the cream cheese has completely melted into the broth (this may take a few minutes).
• Remove the pot from the heat. Stir in the shredded cheddar cheese until melted and the soup is a creamy, golden yellow color.

Serve

• Ladle the thick soup into bowls.
• Top generously with the reserved crispy bacon and fresh parsley.

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Max’s Reaction: "It's super yellow and cheesy! I like fishing for the bacon bits. It's way better than the red tomato soup."

What Pairs Well With Crack Chicken Noodle Soup

This soup is incredibly rich, so a side of crusty bread is essential for mopping up the creamy broth. Our Garlic Parmesan Pizza Rolls are the perfect dipper. For a lighter contrast, a crisp green salad with a vinaigrette dressing helps cut through the heavy cheese and dairy notes.

Crack Chicken Noodle Soup Variations

Spicy Crack Soup

• Add diced jalapeños to the veggie sauté or stir in a teaspoon of red pepper flakes with the Ranch seasoning for a kick.

Broccoli Cheddar Twist

• Swap the carrots and celery for chopped broccoli florets. Add them in the last 5 minutes of simmering so they stay bright green.

Slow Cooker Method

• Place chicken, veggies, broth, and Ranch mix in a slow cooker. Cook on Low for 6 hours. Shred chicken. Stir in noodles and cook on High for 20 mins. Stir in dairy at the very end to melt.

Tortellini Swap

• Replace the egg noodles with cheese tortellini for an even heartier, pasta-heavy meal.

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Equipment

• Large Dutch Oven or Soup Pot
• Wooden Spoon
• Whisk (helpful for melting cream cheese)

Storage / Make Ahead / Serving Tips

Storage Tips That Keep It Fresh

Store leftovers in an airtight container in the fridge for up to 3 days. Note that the noodles will absorb a lot of the liquid as it sits, turning the soup into something resembling a creamy pasta dish (which is still delicious!).

Reheating Instructions

To reheat, place in a saucepan over medium-low heat. You will likely need to add a splash of chicken broth or milk to loosen it back up into a soup consistency.

Cream Cheese Tip

Ensure your cream cheese is completely room temperature or even slightly warm before adding it to the soup. If it is cold, it will stay in little white lumps rather than melting into a smooth broth.

Crack Chicken Noodle Soup FAQs

A Bowl of Pure Comfort

This soup is not for the calorie-conscious; it is for the comfort-seekers. It is rich, bold, and incredibly satisfying. If you are looking for other hearty meals to warm you up, try our Sticky Chicken Rice Bowl for a different texture profile, or the flavorful Spicy Bulgogi Cheesesteak Recipe for a meaty handheld option.

Share your Crack Chicken Noodle Soup! Tag us @HannahCooking with #CrackChickenNoodleSoup; we’re dying to see your version and hear about your homemade kitchen stories!

⭐️ Rate this Crack Chicken Noodle Soup recipe and let us know what twists or ingredients you used!

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Crack Chicken Noodle Soup

A rich and creamy soup combining the addictive flavors of 'crack chicken'—ranch, cheddar, bacon, and cream cheese—with tender egg noodles.

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Course: Dinner, Soup

Cuisine: American

Prep Time: 15 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 45 minutes minutes

Servings: 6 bowl

Calories: 580kcal

Cost: $15

Equipment

• 1 Dutch oven (Large pot)
• 1 Whisk (For mixing)

Ingredients

• ▢ 6 slices bacon - Chopped
• ▢ 1 lb chicken breast - Cooked and shredded
• ▢ 1 packet Ranch seasoning - 1 oz dry mix
• ▢ 8 oz cream cheese - Softened, cubed
• ▢ 1.5 cups Cheddar cheese - Sharp, shredded
• ▢ 6 cups chicken broth - Low sodium
• ▢ 8 oz egg noodles - Dried
• ▢ 1 cup carrots - Diced
• ▢ 1 cup celery - Diced
• ▢ 1 small onion - Diced
• ▢ 1 cup milk - Optional creaminess

Instructions 

• Cook chopped bacon in a Dutch oven until crispy; remove bacon, leaving grease.
• Sauté onion, carrots, and celery in bacon grease until soft; add garlic.
• Add broth and Ranch seasoning; bring to boil. Add noodles and chicken; simmer 10 mins.
• Reduce heat to low. Stir in softened cream cheese and milk until fully melted and smooth.
• Remove from heat; stir in cheddar cheese. Garnish with bacon and parsley.

Notes

Use block cheese and grate it yourself for the smoothest melt. Add milk or broth when reheating as the noodles will absorb liquid.

Nutrition

Serving: 350g | Calories: 580kcal (29%) | Carbohydrates: 35g (12%) | Protein: 32g (64%) | Fat: 34g (52%) | Saturated Fat: 16g (100%) | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 110mg (37%) | Sodium: 1200mg (52%) | Potassium: 450mg (13%) | Fiber: 2g (8%) | Sugar: 4g (4%) | Vitamin A: 3500IU (70%) | Vitamin C: 5mg (6%) | Calcium: 300mg (30%) | Iron: 2mg (11%)