Description
This crack chicken noodle soup is a creamy, comforting dish loaded with shredded chicken, crispy bacon, ranch seasoning, and tender noodles in a savory broth. Perfect for a quick and satisfying meal that will have everyone asking for seconds.
Ingredients
Units
Scale
Soup Base
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (1-ounce package) dry ranch dressing
Main Ingredients
- 4 cups cooked shredded chicken
- 8 ounces frozen egg noodles
- 1 cup cooked bacon, chopped, plus more for garnish
- 1 (8-ounce package) cream cheese, softened and cubed
- 1 cup half and half
- 2 cups shredded cheddar cheese, plus more for garnish
Garnish
- Chopped green onion
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: Melt 2 tablespoons of butter in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Add minced garlic and cook for an additional minute, stirring frequently to avoid burning.
- Add Broth and Seasoning: Pour in 6 cups of chicken broth and stir in the dry ranch dressing. Add the cooked shredded chicken and cooked bacon, then stir until combined. Bring the mixture to a simmer.
- Cook Noodles: Add the frozen egg noodles to the simmering soup. Cook uncovered for about 10 minutes or until the noodles are tender, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Lower the heat and stir in the cubed cream cheese, shredded cheddar cheese, and half and half. Continue stirring gently until the cheeses have completely melted and the soup is creamy.
- Season and Serve: Taste the soup and add salt and pepper as desired. Serve hot, garnished with additional cheddar cheese, bacon pieces, and chopped green onions for a fresh finish.
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- For a lighter version, substitute half and half with whole milk.
- To make it gluten-free, use gluten-free noodles and ranch seasoning.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For extra flavor, add a pinch of smoked paprika or cayenne pepper.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 22 g
- Saturated Fat: 11 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 19 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 90 mg
