Go Back
–+ servings
image of Realistic top down mise en place shot showing shredded chicken egg noodles chicken broth ranch dressing mix bacon cheddar cheese cream cheese carrots celery onion milk butter garlic arranged on a white marble kitchen counter with healthy clear glass bowls and rustic brown wooden kitchen sets under soft diffuse daylight
katya bou

Crack Chicken Noodle Soup

This hearty, creamy crockpot Crack Chicken Noodle Soup combines tender shredded chicken, savory bacon, and cheese in a rich broth infused with ranch seasoning, perfect for a comforting weeknight meal that cooks hands-free.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Aromatics
  • 1 tablespoon 1 tablespoon butter melted for sautéing if needed, but optional for dump method
  • 1 cup 1 cup diced onion diced
  • 1 cup 1 cup diced celery diced
  • 1 cup 1 cup sliced carrots sliced
  • 3 cloves 3 cloves minced garlic minced
Broth Base
  • 6 cups 6 cups low-sodium chicken broth or stock for deeper flavor
Crack Core
  • 1 1 ounce packet 1 (1 ounce) packet dry ranch seasoning mix Hidden Valley recommended
Cream Factor
  • 8 ounces 8 ounces cream cheese cut into cubes
  • 1/2 cup 1/2 cup whole milk or half and half or half and half
Chicken and Noodles
  • 2 cups 2 cups cooked shredded chicken rotisserie or pre-cooked
  • 6 ounces 6 ounces frozen egg noodles or wide dried egg noodles
Toppings
  • 1 cup 1 cup shredded cheddar cheese for stirring and garnish
  • 1/2 cup 1/2 cup cooked crumbled crispy bacon plus extra for garnish
  • 2 tablespoons 2 tablespoons chopped fresh parsley or green onions for garnish

Equipment

  • Slow Cooker
  • cutting board,
  • Knife
  • - Measuring cups and spoons

Method
 

Prepare Ingredients
  1. In a large slow cooker, combine the diced onion, celery, carrots, minced garlic, chicken broth, and dry ranch seasoning mix. Stir to combine.
  2. Cover and cook on LOW for 4-6 hours or HIGH for 2-3 hours, until vegetables are tender.
  3. In the last 30 minutes of cooking (switch to HIGH if on LOW), add the cubed cream cheese, milk, and shredded chicken. Stir until cream cheese melts and incorporates.
  4. Add the egg noodles. Continue cooking for 15-20 minutes until noodles are tender. Stir in the shredded cheddar cheese and half the crumbled bacon.
  5. Ladle into bowls and garnish with remaining bacon and chopped parsley or green onions.

Nutrition

Calories: 450kcalCarbohydrates: 35gProtein: 25gFat: 25g

Notes

For a dump-and-go method, combine all ingredients except cream cheese, milk, chicken, noodles, and cheese at the start, then add the rest in the last 30 minutes. Avoid freezing with noodles as they can become mushy; store leftovers in the fridge for up to 3-4 days and reheat gently, adding a splash of broth if too thick. This soup thickens upon standing, so adjust consistency as needed.
Tried this recipe?Let us know how it was!
QR Code linking back to recipe