Creamy Crack Chicken Noodle Soup (Print Version)
Creamy chicken noodle soup combines tender chicken, rich cream cheese, and savory ranch flavors with classic noodles. A comforting, irresistible meal for any night.
# Recipe Info:
Prep Time: 15 Minutes minutes
Cook Time: 30 Minutes minutes
Total Time: 45 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
# Ingredients:
→ The Flavorful Start
01 -
1 tbsp olive oil
02 -
1 cup chopped yellow onion
03 -
1/2 cup chopped celery
04 -
1/2 cup chopped carrots
05 -
2 cloves garlic, minced
→ The Irresistible Creamy Core
06 -
1 (8 ounce) block cream cheese, softened
07 -
1/2 cup shredded sharp cheddar cheese
08 -
2 tbsp ranch seasoning mix
09 -
4 slices bacon, cooked and crumbled
→ Hearty Fillings & Broth
10 -
3 cups cooked shredded chicken
11 -
6 cups chicken broth
12 -
1 1/2 cups egg noodles (uncooked)
→ Velvet Finish & Freshness
13 -
1/4 cup unsalted butter
14 -
1/4 cup all-purpose flour
15 -
1/2 cup heavy cream
16 -
1/4 cup fresh parsley, chopped, for garnish
17 -
Salt and black pepper to taste
# Instructions:
01 -
Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat. Add 1 cup chopped yellow onion, 1/2 cup chopped celery, and 1/2 cup chopped carrots. Sauté for 5-7 minutes until softened. Stir in 2 cloves minced garlic and cook for 1 minute until fragrant.
02 -
Push the softened vegetables to one side of the pot. Add 1/4 cup unsalted butter to the empty side and let it melt. Sprinkle in 1/4 cup all-purpose flour, whisking constantly for 1-2 minutes to create a light roux. This will thicken your soup.
03 -
Gradually whisk 6 cups chicken broth into the roux until smooth and no lumps remain. Bring the mixture to a gentle simmer, stirring occasionally. This forms the rich, flavorful base for your Creamy Crack Chicken Noodle Soup Recipe.
04 -
Reduce the heat to low. Stir in 1 (8 ounce) block softened cream cheese, 1/2 cup shredded sharp cheddar cheese, and 2 tbsp ranch seasoning mix until fully melted and smooth. This creates the signature creamy texture for your Creamy Crack Chicken Noodle Soup Recipe.
05 -
Add 3 cups cooked shredded chicken and 1 1/2 cups uncooked egg noodles to the pot. Increase heat to medium-low and simmer for 8-10 minutes, or until the noodles are tender. Stir occasionally to prevent the noodles from sticking to the bottom.
06 -
Stir in 1/2 cup heavy cream. Season your Creamy Crack Chicken Noodle Soup Recipe with salt and black pepper to taste. Ladle into bowls, then garnish generously with 4 slices cooked and crumbled bacon and 1/4 cup fresh chopped parsley before serving.
# Notes:
01 -
For a time-saving hack, use a pre-cooked rotisserie chicken and crumble the bacon ahead of time.
02 -
Leftovers store well in an airtight container in the refrigerator for up to 3-4 days. The noodles will absorb more liquid, so you might want to add a splash of broth when reheating.
03 -
Feel free to adjust the amount of ranch seasoning to your taste; start with 2 tbsp and add more if you desire a stronger 'crack' flavor.
04 -
Serve this hearty soup with a side of crusty bread or a simple green salad for a complete and satisfying meal.
# Tools You'll Need:
01 -
Large pot or Dutch oven
02 -
Cutting board
03 -
Chef's knife
04 -
Measuring cups and spoons
05 -
Whisk
06 -
Ladle
# Nutrition Facts (Per Serving):
Calories: 587 kcal
Total Fat: 39 g
Total Carbohydrate: 29 g
Protein: 25 g