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Crack Chicken Noodle Soup

Crack chicken noodle soup with a ranch-flavored broth, tender egg noodles, and shredded chicken in a creamy cheddar base. Simmer, shred, and simmer again until the noodles are tender, then melt in cream cheese and cheddar for a smooth, comforting finish.
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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: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken
  • 1.5 lb chicken breast (raw)
Bacon and garnish
  • 6 bacon, cooked and crumbled
  • 1 Green onions for garnish
Vegetables and aromatics
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 3 garlic, minced
Broth and seasoning
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch dressing mix
  • 1 Salt and pepper to taste
Creamy base
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar
Noodles
  • 8 oz egg noodles

Equipment

  • 1 Dutch oven

Method
 

Simmer the soup base
  1. In a Dutch oven, add chicken breast, chicken broth, carrots, celery, onion, and garlic, then sprinkle in the ranch dressing mix. Bring to a gentle simmer and cook for 20 minutes, until the chicken is cooked through.
Shred the chicken
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the broth. Stir to distribute the chicken evenly.
Cook the noodles
  1. Add egg noodles and continue simmering for 6-8 minutes, until tender. Stir occasionally so the noodles don’t stick.
Melt in the creamy ingredients
  1. Reduce heat to low and stir in the cubed cream cheese until fully melted. Keep the heat low to prevent separation.
Make it cheesy and smooth
  1. Stir in the heavy cream, then add shredded cheddar and mix until smooth. Continue stirring until the cheese fully melts.
Finish with bacon and seasoning
  1. Fold in most of the bacon and season with salt and pepper to taste. Save a portion of bacon for serving.
Serve
  1. Ladle the soup into bowls and top with the remaining bacon, green onions, and extra cheddar if desired. Serve hot.

Notes

For best texture, keep the heat low when melting in the cream cheese and cheddar. Store leftovers in the refrigerator up to 3-4 days; reheat gently on the stovetop until warmed through (add a splash of broth if thick). Freezing is not recommended because the noodles may soften. Dietary swap: use a reduced-fat cream cheese and reduced-fat shredded cheddar for a lighter creamy finish.