Creamy Crack Chicken Noodle Soup 30-Min Easy Dinner

Introduction

Hi there! I am Benjamin Sharif. Have you ever wondered why some meals feel like a warm hug while others just fill a spot on the dinner table? Over the years I have realized that the secret ingredient is usually a mix of nostalgia and bold flavors. Today I am sharing a recipe that has become a legend in my house: Crack Chicken Noodle Soup. My kids Adams and Jana absolutely crave this and my wife Emily says it is the best twist on a classic she has ever tasted.

I still remember standing in my grandmother’s kitchen in Texas when I was a boy. She taught me that cooking is about making people happy. This recipe does exactly that. By blending the heartiness of a chicken and dumpling soup with the addictive flavors of ranch bacon and cheddar we create something truly special. This is not just sustenance; it is a connection to the people you love. Whether you are a busy parent or a home cook looking to level up your weeknight game this soup is your new secret weapon.

Why You Will Love This Crack Chicken Noodle Soup

• Incredible Flavor Profile: The combination of salty bacon savory ranch seasoning and sharp cheddar cheese creates a taste that is impossible to resist.
• Kid Approved: Even the pickiest eaters love the creamy cheesy broth and familiar noodles.
• Quick and Easy: You do not need to be a professional chef to master this; it is approachable for any home cook.
• One Pot Wonder: Using a single pot means less cleanup for you and more time to spend with your family.
• Ultimate Comfort Food: It takes the classic healing properties of chicken soup and cranks the indulgence up to ten.

Ingredients for Crack Chicken Noodle Soup

To get started on this delicious journey you will need some pantry staples and a few fresh items. I always tell my readers to use the best quality bacon you can find because that smokiness really carries the dish.

• 2 tablespoons olive oil or butter
• 1 pound chicken breast or thighs diced into bite sized pieces
• 6 slices of thick cut bacon chopped and cooked until crispy
• 1 medium onion finely diced
• 3 large carrots sliced into rounds
• 3 stalks celery chopped
• 3 cloves garlic minced
• 1 packet dry ranch seasoning mix
• 6 cups chicken broth ideally low sodium
• 2 cups wide egg noodles
• 1 cup heavy cream for that velvety texture
• 2 cups sharp cheddar cheese shredded
• 4 ounces cream cheese softened and cubed
• Salt and black pepper to taste
• Fresh parsley or green onions for garnish

How to Make Crack Chicken Noodle Soup

Step by Step Instructions

1. Sizzle the Bacon: In a large heavy bottomed pot or Dutch oven cook your chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel but keep about two tablespoons of that golden bacon fat in the pot.
2. Sear the Chicken: Season your diced chicken with a little salt and pepper. Add it to the pot and cook until it is browned on all sides. You do not need to cook it all the way through yet; we just want that beautiful sear. Once browned remove the chicken and set it aside.
3. Sauté the Aromatics: Add your onions carrots and celery to the pot. Sauté them for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic for the last minute until it smells amazing.
4. Build the Broth: Pour in the chicken broth and stir in the ranch seasoning packet. Scraping the bottom of the pot to release any browned bits is a kitchen hack that adds heaps of flavor. Bring the mixture to a gentle boil.
5. Cook the Noodles: Add the egg noodles and the partially cooked chicken back into the pot. Let it simmer for about 7 to 9 minutes or until the noodles are tender and the chicken is fully cooked.
6. Make it Creamy: Reduce the heat to low. Stir in the heavy cream and the cubed cream cheese. Whisk gently until the cream cheese has completely melted into the broth.
7. The Cheesy Finish: Gradually fold in the shredded cheddar cheese until it is silky and smooth. Stir in half of your crispy bacon bits. Let it sit for a minute to thicken up naturally.

Pro Tips and Variations

As a home cook I love experimenting. If you want a slightly different vibe you can try a slow cooker chicken stew approach by tossing everything except the noodles and dairy into a crockpot for 6 hours then finishing it off with the cream and cheese at the end.

• The Noodle Trick: If you plan on having leftovers cook the noodles separately and add them to each bowl. This prevents them from soaking up all the broth in the fridge.
• Veggie Boost: Feel free to add spinach or peas at the very end for a pop of color and nutrition.
• The Ranch Factor: If you do not have a packet you can make your own mix using dried dill parsley onion powder and garlic powder.
• Spicy Kick: Add a pinch of red pepper flakes or a diced jalapeno with the aromatics for a spicy crack chicken experience.

Serving Suggestions

When I serve this at home I love to make it a full experience. In my grandmother’s house the sides were just as important as the main event. Pair this soup with some crusty garlic bread or warm biscuits to soak up every drop of that creamy broth. A light side salad with a vinaigrette can also help cut through the richness of the cheese and bacon. If you are looking for other creamy options for your next gathering check out my creamy queso soup which offers a similar indulgent feel.

Storage and Reheating for Crack Chicken Noodle Soup

This soup stays delicious in the refrigerator for up to 3 to 4 days if kept in an airtight container. Because of the cream and cheese it may thicken significantly as it cools. When you are ready to eat again simply reheat it on the stove over low heat. You might need to add a splash of chicken broth or water to bring back that perfect soup consistency. I do not recommend freezing this particular recipe because the dairy can sometimes separate and the noodles may become too soft upon thawing.

FAQ about Crack Chicken Noodle Soup

Can I use rotisserie chicken? Absolutely! Using shredded rotisserie chicken is a great time saver for busy parents. Just add it in when you would normally add the uncooked chicken back to the pot.

What if I do not have heavy cream? You can use half and half or whole milk though the soup will not be quite as thick and indulgent as the original version. For more ideas on vegetable based thickeners look at this roasted vegetable soup guide.

Is there a gluten free option? Yes! Just swap the egg noodles for your favorite gluten free pasta and ensure your ranch seasoning and broth are certified gluten free. You can find more inspiration in the original crack chicken recipe archives.

Final Thoughts on Crack Chicken Noodle Soup

I truly hope this Crack Chicken Noodle Soup brings as much joy to your dinner table as it does to mine. Cooking is about more than just food; it is about those shared smiles and the comfort of a home cooked meal. Grab your apron and give this a try tonight! If you enjoyed this recipe please save it to your Pinterest boards or share it with a friend who needs a little comfort. Be sure to leave a comment below and subscribe to the Mister Recipes newsletter for more family favorites and kitchen hacks. Let’s keep making people happy one bowl at a time!

Benjamin

Crack Chicken Noodle Soup

A comforting and flavorful chicken noodle soup with a creamy cheesy twist, perfect for family dinners.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 6 servings

Course: Main Course

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

  

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Ingredients

• 2 tablespoons olive oil or butter
• 1 pound chicken breast or thighs diced into bite-sized pieces
• 6 slices thick-cut bacon chopped and cooked until crispy
• 1 medium onion finely diced
• 3 large carrots sliced into rounds
• 3 stalks celery chopped
• 3 cloves garlic minced
• 1 packet dry ranch seasoning mix
• 6 cups chicken broth ideally low sodium
• 2 cups wide egg noodles
• 1 cup heavy cream for that velvety texture
• 2 cups sharp cheddar cheese shredded
• 4 ounces cream cheese softened and cubed
• salt and black pepper to taste
• fresh parsley or green onions for garnish

Equipment

• Large pot
• Slotted spoon,

Method

 

Step by Step Instructions

1. In a large heavy-bottomed pot or Dutch oven, cook your chopped bacon over medium heat until it is perfectly crispy. Use a slotted spoon to remove the bacon bits and set them aside on a paper towel, but keep about two tablespoons of that golden bacon fat in the pot.
2. Season your diced chicken with a little salt and pepper. Add it to the pot and cook until it is browned on all sides. You do not need to cook it all the way through yet; we just want that beautiful sear. Once browned, remove the chicken and set it aside.
3. Add your onions, carrots, and celery to the pot. Sauté them for about 5 to 7 minutes until the onions are translucent and the vegetables begin to soften. Stir in the minced garlic for the last minute until it smells amazing.
4. Pour in the chicken broth and stir in the ranch seasoning packet. Scrape the bottom of the pot to release any browned bits, which adds heaps of flavor. Bring the mixture to a gentle boil.
5. Add the egg noodles and the partially cooked chicken back into the pot. Let it simmer for about 7 to 9 minutes or until the noodles are tender and the chicken is fully cooked.
6. Reduce the heat to low. Stir in the heavy cream and the cubed cream cheese. Whisk gently until the cream cheese has completely melted into the broth.
7. Gradually fold in the shredded cheddar cheese until it is silky and smooth. Stir in half of your crispy bacon bits. Let it sit for a minute to thicken up naturally.

Nutrition

Calories: 450kcalCarbohydrates: 32gProtein: 25gFat: 28g

Notes

This soup stays delicious in the refrigerator for up to 3 to 4 days if kept in an airtight container. Because of the cream and cheese, it may thicken significantly as it cools. When you are ready to eat again, simply reheat it on the stove over low heat. You might need to add a splash of chicken broth or water to bring back that perfect soup consistency. I do not recommend freezing this particular recipe because the dairy can sometimes separate and the noodles may become too soft upon thawing.

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