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Crack Chicken Noodle Soup

Crack chicken noodle soup with a creamy ranch-flavored broth, tender egg noodles, and shredded chicken. Simmer chicken in broth with vegetables, then melt in cream cheese and cheddar for a thick, cozy finish.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast (raw)
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch dressing mix
  • 4 carrots
  • 3 celery
  • 1 onion
  • 3 clove garlic
  • 8 oz cream cheese Cubed for easier melting.
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar
  • 1 lb egg noodles Use 8 oz (about 1/2 lb) if weighing by the pound.
Toppings and seasoning
  • 6 strip bacon, cooked and crumbled
  • 1 green onions for garnish
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken and vegetables
  1. Add chicken breast, chicken broth, carrots, celery, onion, garlic, and ranch dressing mix to a Dutch oven. Bring to a simmer and cook for 20 minutes, until the chicken is cooked through.
  2. Remove the chicken from the pot and shred it. Return the shredded chicken to the soup.
Cook the noodles
  1. Stir in the egg noodles and simmer for 6-8 minutes, until tender. Keep the soup at a gentle simmer so the noodles don’t break.
Make it creamy and cheesy
  1. Reduce heat to low and stir in the cubed cream cheese until fully melted. This step should look smooth and thickened.
  2. Stir in the heavy cream and shredded cheddar until smooth and evenly combined. Lower heat prevents the cheese from becoming grainy.
Finish and serve
  1. Fold in most of the bacon and season with salt and pepper to taste. Save a little bacon for topping.
  2. Ladle into bowls and top with the remaining bacon, green onions, and extra cheddar if desired. Serve hot.

Notes

For best texture, keep the heat low once dairy goes in; boiling after adding cheese can make it grainy. Store leftovers in the refrigerator up to 3-4 days and reheat gently. Freezing isn’t recommended because noodles can soften too much. To make it lighter, use reduced-fat cream cheese and light cheddar while keeping the same melting method.