This soup is a total flavor bomb. It’s everything you love about crack chicken—bacon, ranch, and cheese—combined with the warmth and nostalgia of homemade chicken noodle soup. It’s fast, family-friendly, and can be made in one pot. Plus, the noodles soak up all the creamy goodness, making every spoonful irresistible. It’s comfort food at its best, with a delicious twist that’s sure to become a household favorite.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Chicken breasts or thighs (shredded or diced)
Egg noodles
Chicken broth
Cream cheese
Shredded cheddar cheese
Ranch seasoning mix
Carrots (diced)
Celery (diced)
Onion (diced)
Garlic (minced)
Olive oil or butter
Salt
Black pepper
Fresh parsley (optional, for garnish)
Directions
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add diced onions, carrots, and celery. Sauté for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds more.
Add the chicken broth and bring to a simmer.
Stir in ranch seasoning, salt, and pepper.
Add raw chicken and simmer for 15–20 minutes, or until the chicken is cooked through. Remove the chicken, shred or dice it, and return it to the pot.
Add the egg noodles and cook according to package instructions until tender.
Stir in the cream cheese until fully melted and incorporated.
Add shredded cheddar cheese Stir until the cheese is melted and the soup is creamy.
Garnish with fresh parsley if desired and serve hot.
Servings and timing
This recipe serves 6 people. Prep time: 10 minutes Cook time: 30 minutes Total time: 40 minutes
Variations
Make it spicy by adding crushed red pepper or diced jalapeños.
Use rotisserie chicken for a quick and easy shortcut.
Add spinach or kale for a touch of greens and added nutrition.
Swap noodles with gluten-free pasta or rice for dietary needs.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more liquid over time, so you can add a splash of broth or milk when reheating. Reheat on the stove over medium heat, stirring frequently until warmed through. For freezing, omit the noodles and add them fresh when reheating, as noodles tend to become mushy after thawing.
FAQs
What is crack chicken?
Crack chicken is a popular flavor combination of ranch seasoning, cheddar cheese, and creamy chicken, often used in sandwiches, casseroles, and soups.
Can I make this soup in a slow cooker?
Yes. Add all ingredients except noodles, cream cheese, and cheddar to the slow cooker. Cook on low for 6–7 hours. Shred the chicken, stir in cream cheese and cheddar, then add cooked noodles before serving.
Can I use leftover cooked chicken?
Absolutely. Add shredded cooked chicken after the vegetables have softened and proceed with the rest of the recipe.
What kind of noodles work best?
Egg noodles are traditional, but rotini, fusilli, or even broken spaghetti will work in a pinch.
Is this soup keto-friendly?
Not as written due to the noodles, but you can make a keto version by skipping the noodles and adding extra chicken or low-carb veggies.
Can I make it dairy-free?
You can try using dairy-free cream cheese and cheddar alternatives, but the flavor and texture may vary.
How can I thicken the soup?
If you want a thicker soup, stir in a slurry of cornstarch and water or add more cream cheese.
Can I make this soup ahead of time?
Yes, but it’s best to cook the noodles separately and add them just before serving to prevent them from getting too soft.
Does it freeze well?
It freezes best without the noodles. Freeze the soup base and add fresh noodles when reheating.
What can I serve with this soup?
Crusty bread, a side salad, or a grilled cheese sandwich make excellent pairings.
Conclusion
Crack Chicken Noodle Soup is a creamy, cheesy, filled comfort dish that elevates traditional chicken noodle soup into something truly special. It’s easy to prepare, packed with bold flavors, and perfect for family dinners, cold weather, or anytime you’re craving a satisfying and cozy meal. Once you try it, you’ll be hooked.
Crack Chicken Noodle Soup is a rich and creamy twist on classic chicken noodle soup, combining tender chicken, egg noodles, ranch seasoning, cream cheese, and cheddar for a comforting, flavor-packed meal the whole family will love.
Ingredients
1 lb chicken breasts or thighs, shredded or diced
6 oz egg noodles
6 cups chicken broth
4 oz cream cheese
1 cup shredded cheddar cheese
1 packet ranch seasoning mix
2 carrots, diced
2 celery stalks, diced
1 small onion, diced
2 cloves garlic, minced
1 tbsp olive oil or butter
Salt, to taste
Black pepper, to taste
Fresh parsley (optional, for garnish)
Instructions
In a large pot or Dutch oven, heat olive oil or butter over medium heat.
Add diced onions, carrots, and celery. Sauté for 4–5 minutes until softened.
Stir in minced garlic and cook for 30 seconds more.
Pour in the chicken broth and bring to a simmer.
Stir in ranch seasoning, salt, and pepper to taste.
Add raw chicken and simmer for 15–20 minutes, or until fully cooked. Remove chicken, shred or dice it, and return to the pot.
Add egg noodles and cook according to package directions until tender.
Stir in cream cheese until fully melted and incorporated.
Add shredded cheddar cheese and stir until melted and soup is creamy.
Garnish with fresh parsley if desired and serve hot.
Notes
Use rotisserie chicken to save time.Add crushed red pepper or jalapeños for heat.Swap in gluten-free pasta or rice as needed.Omit noodles if freezing; add fresh noodles when reheating.Soup thickens as it sits—add broth or milk when reheating if needed.
