Description
This crack chicken noodle soup is a creamy, comforting dish loaded with shredded chicken, crispy bacon, ranch seasoning, and tender noodles. Perfect for a cozy meal, it's packed with flavor and easy to prepare in just 30 minutes.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (1-ounce package) dry ranch dressing mix
Main Ingredients
- 4 cups cooked shredded chicken
- 8 ounces frozen egg noodles
- 1 cup cooked bacon, chopped (plus extra for garnish)
- 1 (8-ounce package) cream cheese, softened and cubed
- 1 cup half and half (or milk)
- 2 cups shredded cheddar cheese (plus extra for garnish)
Garnish
- Chopped green onion
- Additional cooked bacon
- Extra shredded cheddar cheese
Instructions
- Sauté Vegetables: Add 2 tablespoons butter to a large pot over medium heat. Once melted, add the diced onion, carrots, and celery. Cook until softened, about 5 minutes. Add minced garlic and sauté for an additional 1 minute until fragrant.
- Add Broth and Seasoning: Pour in 6 cups of chicken broth and sprinkle in the dry ranch dressing mix. Stir well to combine.
- Add Chicken and Bacon: Stir in the cooked shredded chicken and 1 cup of cooked bacon pieces. Mix thoroughly to distribute ingredients evenly.
- Cook Noodles: Add the frozen egg noodles to the pot. Reduce heat to a simmer and cook until noodles are tender, approximately 10 minutes.
- Add Creaminess and Cheese: Stir in the cubed cream cheese, shredded cheddar cheese, and half and half. Continue heating while stirring until all cheeses melt and the soup is creamy and smooth.
- Serve and Garnish: Ladle the soup into bowls and top with extra shredded cheddar cheese, additional cooked bacon, and chopped green onions. Season with salt and pepper to taste.
Notes
- You can substitute half and half with whole milk for a lighter soup or heavy cream for a richer texture.
- For a gluten-free version, use gluten-free noodles and ensure the ranch dressing mix is gluten-free.
- If you prefer less sodium, use low-sodium chicken broth and reduce added salt at the end.
- Leftover soup can be stored in the refrigerator for up to 3 days; reheat gently on the stovetop.
- To make it spicier, add a pinch of cayenne pepper or some chopped jalapeños when sautéing the vegetables.
Nutrition
- Serving Size: 1 serving (about 1.5 cups)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 750 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 90 mg
