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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 together for a comforting weeknight meal. Finish with melted cheddar and crumbled bacon for a rich, spoonable texture.
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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: 520
Ingredients Equipment Method Notes

Ingredients
  

Chicken and soup base
  • 1.5 lb chicken breast raw, cut into large chunks
  • 4 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 3 cloves garlic minced
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch dressing mix use entire packet
Creamy finish
  • 8 oz cream cheese cubed
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar
Noodles and topping
  • 8 oz egg noodles
  • 6 bacon cooked and crumbled
  • 0.25 green onions for garnish
  • salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken soup base
  1. Add chicken breast, chicken broth, carrots, celery, onion, garlic, and ranch dressing mix to a Dutch oven. Bring to a simmer over medium-high heat, then simmer for 20 minutes until the chicken is cooked through.
  2. Transfer the chicken to a cutting board and shred it with forks. Return the shredded chicken to the pot.
Cook noodles
  1. Bring the soup back to a simmer. Stir in egg noodles and cook for 6-8 minutes until tender.
  2. Reduce heat to low. Stir in cubed cream cheese until completely melted and smooth.
Make it creamy with cheddar
  1. Stir in heavy cream. Cook on low just until warmed through and the texture looks creamy.
  2. Add shredded cheddar and stir until melted and the soup is smooth. Fold in most of the bacon.
Season and serve
  1. Season to taste with salt and pepper. Adjust until the flavor balances well.
  2. Ladle into bowls and top with remaining bacon, green onions, and extra cheddar if desired. Serve hot.

Notes

For the best texture, keep the heat on low when adding cream cheese and cheddar so they melt smoothly without separating. Store leftovers in an airtight container in the refrigerator up to 3 days; reheat gently on the stove. Freezing is not recommended because the noodles and dairy can change texture. For a lighter option, use reduced-fat cream cheese and half-and-half instead of heavy cream (keep the cheddar amount the same for flavor).