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Easy crack chicken noodle soup simmering in a Dutch oven with tender shredded chicken, bacon, egg noodles, carrots, celery, and fresh herbs in a creamy golden broth.

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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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 bowl
Course: Dinner, Soup
Cuisine: American
Calories: 580
Ingredients Equipment Method Notes

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

Equipment

  • 1 Dutch oven Large pot
  • 1 Whisk For mixing

Method
 

  1. Cook chopped bacon in a Dutch oven until crispy; remove bacon, leaving grease.
  2. Sauté onion, carrots, and celery in bacon grease until soft; add garlic.
  3. Add broth and Ranch seasoning; bring to boil. Add noodles and chicken; simmer 10 mins.
  4. Reduce heat to low. Stir in softened cream cheese and milk until fully melted and smooth.
  5. 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.