Crack Chicken Noodle Soup
A creamy, cheesy chicken noodle soup packed with bacon, ranch seasoning, and tender noodles for the ultimate comfort meal.
Ingredients
- 2 tablespoons butter
- 1 small onion diced
- 3 cloves garlic minced
- 4 cups chicken broth
- 2 cups cooked shredded chicken
- 1 10.5 oz can cream of chicken soup
- 1 8 oz block cream cheese, softened
- 1 cup shredded cheddar cheese
- 1 packet 1 oz ranch seasoning mix
- 6 slices cooked bacon crumbled
- 2 cups egg noodles
- 1/2 teaspoon black pepper
- 1/2 teaspoon paprika
- 1/2 teaspoon salt adjust to taste
- 1/2 cup heavy cream
- Chopped parsley or green onions for garnish optional
Instructions
Sauté Aromatics:
- In a large pot, melt butter over medium heat.
- Add onion and cook for 2-3 minutes until softened.
- Stir in garlic and cook for 30 seconds until fragrant.
Add Broth & Chicken:
- Pour in the chicken broth and bring to a simmer.
- Stir in the shredded chicken, cream of chicken soup, ranch seasoning, black pepper, paprika, and salt.
Melt the Cheeses:
- Add cream cheese and cheddar cheese, stirring until completely melted and smooth.
Cook the Noodles:
- Add egg noodles and cook for 8-10 minutes until tender.
Finish with Bacon & Cream:
- Stir in the crumbled bacon and heavy cream.
- Simmer for another 2 minutes, then remove from heat.
Serve & Garnish:
- Ladle into bowls and top with chopped parsley or green onions if desired.
Notes
- Make it Spicier: Add red pepper flakes or cayenne pepper for extra heat.
- Lighter Version: Swap cream cheese for Greek yogurt and use low-fat cheddar.
- Storage: Store leftovers in the fridge for 3 days or freeze for up to 2 months.