Go Back
Bowl of creamy Crack Chicken Noodle Soup garnished with bacon and herbs

Crack Chicken Noodle Soup

A creamy, comforting soup loaded with tender chicken, noodles, and a hint of ranch flavor, perfect for cozy dinners.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless skinless chicken breasts or thighs or use shredded rotisserie chicken
  • 6 cups chicken broth low sodium recommended
  • 8 ounces egg noodles any short noodle works
  • 8 ounces cream cheese makes the broth silky and rich
  • 1 packet ranch seasoning packet or homemade blend
  • 6 slices bacon cooked and crumbled, plus extra for topping
  • 1 medium onion for base flavor
  • 2 cloves garlic for base flavor
  • 2 medium carrots optional but recommended
  • 2 stalks celery optional but recommended
  • to taste black pepper go easy since ranch brings salt
  • 2 cups spinach or peas optional for color

Method
 

Preparation
  1. Cook the bacon until crisp, then set aside on paper towel and keep a tablespoon of drippings in the pot.
  2. Sauté the onion, carrots, and celery for about 5 minutes until they soften; add garlic for the last 30 seconds.
  3. Add chicken broth and chicken. If using raw chicken, bring to simmer and cook for 12-15 minutes. Pull out, shred, and return to pot. If using rotisserie chicken, add it later.
Cooking
  1. Stir in the ranch seasoning and cream cheese. Reduce heat to low and stir until the cream cheese melts into the broth.
  2. Add the noodles and simmer until just tender. Keep an eye on them to avoid mushiness.
  3. Stir in most of the bacon, saving some for topping. Add spinach at the end to wilt.

Notes

For the best texture, cook the noodles separately if you plan to have leftovers. Use low sodium broth to control salt content. Soften cream cheese before use for easier mixing.