Crack Chicken Noodle Soup

Posted on January 14, 2025
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Crack Chicken Noodle Soup is the ultimate comfort food with a twist! Imagine the creamy goodness of chicken noodle soup, elevated by the rich flavors of bacon, ranch seasoning, and cheddar cheese. This hearty, satisfying dish is perfect for chilly evenings, cozy family dinners, or when you need something indulgent yet wholesome. Whether you’re a soup lover or just craving a meal that wraps you in warmth, Crack Chicken Noodle Soup is guaranteed to be a hit.

Ingredients

Here’s what you’ll need to whip up a pot of this irresistible soup:

For the Soup Base:

  • 2 tablespoons olive oil or unsalted butter
  • 1 medium yellow onion, finely chopped
  • 2 large carrots, diced
  • 2 celery stalks, diced
  • 3 garlic cloves, minced

Proteins and Flavor Enhancers:

  • 2 cups cooked and shredded chicken (rotisserie chicken works well)
  • 4 slices of bacon, cooked until crispy and crumbled
  • 4 cups chicken broth
  • 1 cup water
  • 1 packet ranch seasoning mix (about 1 ounce)

Creamy Components:

  • 1 cup heavy cream or half-and-half
  • 1 cup shredded cheddar cheese
  • 4 ounces cream cheese, softened and cubed

Noodles and Garnish:

  • 2 cups egg noodles (or your favorite pasta)
  • 2 tablespoons chopped fresh parsley (optional)

Instructions

Step 1: Prepare the Base

  1. In a large pot or Dutch oven, heat olive oil or butter over medium heat.
  2. Add the chopped onion, carrots, and celery. Sauté for 5–7 minutes until the vegetables are softened and fragrant.
  3. Stir in minced garlic and cook for an additional 30 seconds.

Step 2: Build the Soup

  1. Pour in chicken broth and water. Bring the mixture to a simmer.
  2. Stir in ranch seasoning mix, making sure it dissolves completely.

Step 3: Add Chicken and Bacon

  1. Add the shredded chicken and crumbled bacon to the pot, stirring to combine.

Step 4: Make It Creamy

  1. Reduce the heat to low and stir in the heavy cream, cream cheese, and shredded cheddar cheese. Continue stirring until the cheese melts and the soup becomes smooth and creamy.

Step 5: Cook the Noodles

  1. Increase the heat to medium-high and bring the soup to a gentle boil.
  2. Add egg noodles and cook for 7–10 minutes or until tender.

Step 6: Final Touches

  1. Taste the soup and adjust the seasoning with salt and pepper if needed.
  2. Garnish with chopped parsley before serving, if desired.

Tips

  1. Use Rotisserie Chicken: To save time, grab a rotisserie chicken from the grocery store. It’s juicy, flavorful, and makes preparation quick and easy.
  2. Cook Bacon Ahead: Cook and crumble bacon in advance to cut down on prep time during busy nights.
  3. Don’t Overcook the Noodles: Add the noodles toward the end to ensure they stay firm and don’t absorb too much broth.
  4. Cream Cheese Hack: Soften the cream cheese by microwaving it for 15 seconds to make it easier to mix in.
  5. Make It Spicy: Add a pinch of cayenne pepper or red pepper flakes for a little heat.

Storage Instructions

  • Refrigeration: Allow the soup to cool completely before transferring it to an airtight container. Store in the fridge for up to 4 days.
  • Freezing: While the soup can be frozen, the texture of the noodles and cream may change. For best results, freeze the base (without cream and noodles) for up to 3 months. When ready to serve, thaw, reheat, and add cream and noodles fresh.

Variations

  1. Low-Carb Option: Replace noodles with zucchini noodles or cauliflower rice.
  2. Vegetarian Version: Use vegetable broth and substitute chicken with chickpeas or diced tofu. Omit bacon.
  3. Extra Veggies: Add spinach, kale, or frozen peas for more nutrition and flavor.
  4. Dairy-Free: Use coconut cream or cashew cream instead of heavy cream, and opt for a dairy-free cheese substitute.

Nutrition Details

Per Serving (approx. 1 cup):

  • Calories: 350
  • Protein: 20g
  • Fat: 22g
  • Saturated Fat: 10g
  • Carbohydrates: 15g
  • Fiber: 2g
  • Sugar: 3g
  • Sodium: 780mg

FAQ

Q: Can I make this soup in a slow cooker?
A: Absolutely! Sauté the vegetables first, then combine all ingredients (except noodles and cheese) in the slow cooker. Cook on low for 6–8 hours or high for 3–4 hours. Add noodles and cheese during the last 30 minutes.

Q: Can I use pre-cooked noodles?
A: Yes! Stir in pre-cooked noodles just before serving to prevent them from becoming soggy.

Q: Is it possible to make this soup gluten-free?
A: Definitely! Use gluten-free pasta and ensure the ranch seasoning mix is gluten-free.

Q: How do I thicken the soup?
A: If you prefer a thicker consistency, mix 1 tablespoon of cornstarch with 2 tablespoons of water to create a slurry. Stir it into the soup and simmer until it thickens.