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Crack Chicken Noodle Soup

Crack chicken noodle soup with a creamy ranch-flavored broth, tender egg noodles, and shredded chicken simmered until juicy. Finished with melted cheddar, cream cheese, and bacon for a rich, spoonable bowl every time.
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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: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast (raw)
  • 6 strips bacon Cooked and crumbled.
  • 4 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch dressing mix
Creamy cheesy finish
  • 8 oz cream cheese Cubed.
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar
Noodles and garnish
  • 8 oz egg noodles
  • 1 green onions for garnish For serving.
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken and aromatics
  1. In a Dutch oven, simmer the chicken breast in chicken broth with carrots, celery, onion, garlic, and ranch dressing mix for 20 minutes, until the chicken is cooked through and tender.
  2. Remove the chicken from the pot, shred it, and return the shredded chicken to the broth.
Cook the noodles
  1. Bring the soup back to a simmer and add the egg noodles, cooking for 6-8 minutes until tender.
Make it creamy and cheesy
  1. Reduce heat to low and stir in the cubed cream cheese until melted and smooth.
  2. Stir in the heavy cream and shredded cheddar until fully melted and the broth looks creamy.
Season and serve
  1. Fold in most of the bacon, then season with salt and pepper to taste.
  2. Serve hot, topped with the remaining bacon, green onions, and extra cheddar.

Notes

Pro tip: shred the chicken while it’s still warm so it breaks into even bite-size pieces. Store leftovers in the refrigerator up to 3 days; reheat gently over low heat to keep the cheddar smooth. Freezing isn’t recommended because cream cheese and cheddar can change texture. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar slightly (or use a reduced-fat blend) for a similar creamy feel.