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.
Pin Share Print 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%)