Crack Chicken Noodle Soup: Hearty & Creamy Comfort (Print Version)

Craving Crack Chicken Noodle Soup? This recipe delivers creamy, savory comfort with tender chicken and noodles. Perfect for a cozy night!

# Recipe Info:

Prep Time: 20 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 50 minutes
Servings: 6 Servings
Difficulty: Intermediate
Cuisine: American Comfort
Dietary: Contains meat and dairy

# Ingredients:

→ Soup Base Essentials

01 - 6 cups chicken broth
02 - 8 oz wide egg noodles
03 - 8 oz cream cheese, softened

→ Creamy Chicken Goodness

04 - 3 cups cooked chicken, shredded
05 - 1/2 cup heavy cream
06 - 6 slices bacon, cooked crispy and crumbled

→ Flavor Boosters & Seasonings

07 - 1 (1 oz) packet ranch seasoning mix
08 - 1 small onion, diced
09 - 2 cloves garlic, minced
10 - Salt and freshly ground black pepper to taste

→ Toppings & Finishers

11 - 1 cup shredded sharp cheddar cheese
12 - 2 tbsp fresh chives or green onions, chopped

# Instructions:

01 - First things first, get that bacon sizzling! Dice your bacon into small pieces and cook it in a large pot or Dutch oven until it's wonderfully crispy. This is where the kitchen starts to smell amazing, honestly. Remove the bacon with a slotted spoon, leaving a little of that glorious bacon fat in the pot. Then, toss in your diced onion and minced garlic. Sauté them until they're soft and fragrant, about 5-7 minutes. I always get a little lost in the smell here, almost forgetting to stir! This step builds the flavor foundation.
02 - Pour in your chicken broth, scraping up any browned bits from the bottom of the pot – that's pure flavor, friends! Bring it to a gentle simmer. This is where I usually taste the broth and adjust the salt if needed, because a well-seasoned broth makes all the difference. Let it warm through, allowing the onion and garlic flavors to really meld.
03 - Reduce the heat to low. Now, whisk in your softened cream cheese until it's completely smooth and dissolved into the broth. This step needs a bit of patience; you don't want lumps! Then, stir in the ranch seasoning mix. Oh, the smell changes instantly, and you know you're getting close to that signature flavor. Keep stirring until everything is beautifully combined and creamy.
04 - Increase the heat slightly and add your egg noodles to the pot. Cook them according to package directions, usually around 7-10 minutes, until they're tender but still have a little bite. Don't overcook them, or they'll turn to mush, and nobody wants that! Stir in your shredded cooked chicken during the last few minutes of noodle cooking. We're just warming it through, not cooking it again.
05 - Once the noodles are done, stir in the heavy cream. Let it heat through gently for a couple of minutes, but don't bring it to a rolling boil after adding the cream, or it might curdle. Stir in about half of your shredded cheddar cheese until it melts smoothly into the soup, adding even more richness. Taste and adjust seasonings one last time – maybe a little more salt or pepper?
06 - Ladle the hot soup into bowls. Garnish generously with the remaining crispy bacon, the rest of the shredded cheddar cheese, and a sprinkle of fresh chives or green onions. The smell of the melted cheese and fresh herbs is just divine! Serve immediately and watch everyone's faces light up. This is truly a comforting bowl of deliciousness.

# Notes:

01 - Don't rush whisking in the cream cheese; lumps are no fun in this creamy soup.
02 - Leftovers store beautifully in an airtight container for 3-4 days in the fridge. It thickens a bit, but a splash of broth when reheating fixes it right up.
03 - If you don't have egg noodles, ditalini or small pasta shells work in a pinch, but the egg noodles really are the best.
04 - A crusty baguette on the side is a must for soaking up every last drop of that creamy broth.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - slotted spoon

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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