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Crack Chicken Noodle Soup

Crack chicken noodle soup with a creamy ranch-flavored broth, tender egg noodles, and shredded chicken simmered until just cooked. Finished with melted cheddar and bacon, plus green onions for a fresh bite.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 620
Ingredients Equipment Method Notes

Ingredients
  

Crack Chicken Noodle Soup Base
  • 1.5 lb chicken breast (raw)
  • 6 strips bacon, cooked and crumbled
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch dressing mix
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar
  • 8 oz egg noodles
  • 1 green onions for garnish
  • 1 Salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken
  1. In a Dutch oven, simmer the raw chicken in chicken broth with carrots, celery, onion, garlic, and ranch dressing mix for 20 minutes, until the chicken is cooked through. Keep the liquid at a gentle simmer for even flavor infusion.
Shred and add noodles
  1. Remove the chicken, shred it, and return the shredded chicken to the pot. Stir well so the chicken is evenly distributed.
  2. Add egg noodles and cook for 6 to 8 minutes until tender. Stir occasionally to prevent sticking.
Make it creamy and melt the cheese
  1. Reduce heat to low, then stir in the cream cheese until melted. Scrape the bottom and sides until smooth.
  2. Stir in the heavy cream and shredded cheddar until smooth and fully melted. Keep heat on low to avoid curdling.
Finish and serve
  1. Fold in most of the bacon and season with salt and pepper to taste. Reserve some bacon for topping.
  2. Serve topped with the remaining bacon, green onions, and extra cheddar if desired. Garnish right before eating for best texture.

Notes

Pro tip: keep the soup at low heat once dairy goes in—this helps the ranchy broth stay creamy without splitting. Store in the fridge up to 3 days; reheat gently. Freezing is not recommended because cream cheese and cheddar can change texture when thawed. For a dairy-light swap, use low-fat cream cheese and reduce heavy cream slightly, keeping heat low for smoother results.