Description
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.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 640mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 95mg
