Description
This crack chicken noodle soup is an irresistible blend of tender shredded chicken, smoky bacon, creamy cheese, and hearty noodles all simmered in a flavorful ranch-seasoned broth. Perfect for a comforting meal any day of the week, it combines the best flavors in a creamy, cheesy soup that's easy to make and sure to please the whole family.
Ingredients
Units
Scale
Sautéed Vegetables
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
Soup Base
- 6 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- 4 cups cooked shredded chicken
- 1 cup cooked bacon, chopped (plus more for garnish)
- 8 ounces frozen egg noodles
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup half and half (or milk)
- 2 cups shredded cheddar cheese (plus more for garnish)
- Green onion, chopped for garnish
Instructions
- Sauté Vegetables: Add 2 tablespoons butter to a large pot over medium heat. Add the diced onion, peeled and diced carrots, and diced celery. Sauté these vegetables until they are softened, about 5 minutes. Then add the minced garlic and sauté for an additional minute, being careful not to burn the garlic.
- Add Broth and Seasonings: Pour in 6 cups of chicken broth, then stir in the 1-ounce package of dry ranch dressing mix. Add the 4 cups of cooked shredded chicken and the 1 cup of cooked chopped bacon. Stir everything together to combine the flavors.
- Cook Noodles: Stir in the 8 ounces of frozen egg noodles. Bring the soup to a gentle simmer and cook until the noodles are tender, approximately 10 minutes.
- Incorporate Creamy Ingredients: Add the cubed cream cheese, 2 cups shredded cheddar cheese, and 1 cup half and half to the pot. Stir continuously and heat until all the cheeses have melted and the soup is creamy throughout.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional shredded cheddar cheese, crispy bacon pieces, and freshly chopped green onions. Season with salt and pepper to taste. Enjoy warm!
Notes
- You can substitute half and half with whole milk for a lighter version or heavy cream for an even richer soup.
- Use rotisserie chicken for a quick and easy shredded chicken option.
- If you prefer a thicker soup, reduce the chicken broth by 1 cup or add a teaspoon of cornstarch slurry to thicken before adding the cheeses.
- For a gluten-free version, substitute the egg noodles with gluten-free pasta or spiralized vegetables.
- Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
Nutrition
- Serving Size: 1 cup
- Calories: 360 kcal
- Sugar: 3 g
- Sodium: 820 mg
- Fat: 24 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.3 g
- Carbohydrates: 15 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 75 mg
