Crack Chicken Noodle Soup
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This crack chicken noodle soup is the cozy, cheesy soup I make when I want something comforting and packed with bold flavor.
It starts with chicken thighs simmered right in the broth. Once cooked and shredded, we add to the tender chicken egg noodles, cream cheese, sharp cheddar, dry ranch seasoning, and a generous sprinkle of crumbled bacon and green onions. It’s rich, creamy, and completely satisfying.
Think of it as a cross between a classic creamy chicken noodle soup and crack chicken dip. A simple recipe that the whole family will love, just like this hamburger noodle soup.
Why you’ll love this easy soup recipe
- Ultra-creamy broth packed with ranch, cheddar, and cream cheese.
- Topped with crispy bacon, melted cheese, and green onions.
- Includes a shortcut option using store-bought rotisserie chicken.
Ingredient Notes
This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.
- Chicken thighs: Boneless and skinless, cooked right in the broth for rich, homemade flavor. You could also use leftover chicken or shredded rotisserie chicken.
- Egg noodles: These give the soup its cozy, classic chicken noodle feel. Cook them just until al dente so they don’t fall apart in the soup.
- Ranch seasoning: The key to that “crack chicken” flavor. Use a full packet of dry ranch seasoning (also called ranch dressing mix).
- Cream cheese: Use full-fat cream cheese for the best flavor and creamy texture, Let it soften slightly so it melts smoothly.
- Sharp cheddar cheese: Freshly shredded melts better than pre-bagged.
- Bacon: Cook until crisp and crumble over each bowl for salty, smoky crunch.
- Carrots, celery, and onion: Classic soup veggies that build a savory base.
- Green onions: Sprinkle on top for color and freshness at the end.
How to Make Crack Chicken Noodle Soup
This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below.
Step 1: Boil egg noodles in chicken broth until al dente, then set aside.
Step 2: Sear chicken thighs in butter with ranch and garlic seasoning. Add to the broth to simmer.
Step 3: Cook bacon, then sauté onions in the drippings.
Step 4: Add veggies (onion, carrot, celery) to the broth to simmer.
Step 5: Once cooked through, remove and shred the chicken. Return to pot.
Step 6: In another pot, make a creamy sauce with flour, cream cheese, and broth. Whisk until smooth.
Step 7: Stir creamy base into the pot with cheddar cheese, remaining ranch seasoning mix, and noodles.
Step 8: Garnish with bacon, extra cheese, and green onions and enjoy.
Shortcut Option
Skip searing and simmering chicken by using 2½ cups of shredded rotisserie chicken. Add it in Step 7.
Storage
Refrigerator: Store in an airtight container in the fridge for up to 4 days.
Freezer: This soup can be frozen for up to 2 months. For best results, freeze without the noodles and add fresh noodles when reheating. Since this is a creamy soup it may separate a bit when frozen. Whisk well when reheating to help bring it back together.
Reheating: Warm on the stove or in the microwave with a splash of broth, milk, or water to loosen the soup.
Tips for the Best Crack Chicken Soup
- Sear chicken for extra flavor before simmering.
- Be sure cream cheese is softened to room temperature to avoid lumps.
- Use freshly shredded sharp cheddar for better melt and stronger flavor.
- Add toppings just before serving.
Additions and variations
- Shortcut: Swap 2 1/2 cups of cooked, shredded chicken for the chicken things.
- Gluten-free: Use gluten-free noodles and swap flour for cornstarch.
- Extra vegetables: Add frozen peas, corn, or chopped kale.
- No ranch seasoning? Just up the garlic powder to 2 teaspoons.
More Cozy and Comforting Chicken Recipes
- Marry Me Chicken in the Crock Pot
- Ritz Chicken Casserole
- Crock Pot Garlic Parmesan Chicken Pasta
- Chicken Bacon Alfredo Bake
Crack Chicken Noodle Soup
Ingredients
- 8 cups low sodium chicken broth (64 oz)
- 2 ½ cups egg noodles
- 3 Tablespoons butter divided
- 1.5 – 2 lbs boneless skinless chicken thighs
- 1 packet ranch seasoning mix (1 oz), divided
- ½ teaspoon garlic powder
- 4 slices bacon
- 1 cup diced onion about 1 small onion
- 1 ½ cups sliced carrots about 4-5 carrots
- 1 cup sliced celery about 3 stalks
- 2 Tablespoons all-purpose flour
- 8 oz cream cheese
- 8 oz sharp cheddar cheese shredded
- salt and pepper to taste
- 4 green onions sliced
Instructions
- Add chicken broth to a large pot or dutch oven and bring to a boil. Add noodles and cook until al dente according to package instructions. Using a pasta spoon, remove noodles and set aside. Keep the broth covered and on a low simmer.
- In a large skillet over medium heat, melt 1 Tbsp butter. Add chicken thighs and season with garlic powder and half the packet of ranch mix (reserving the rest). Brown chicken on both sides, about 2-3 minutes per side. Transfer chicken to the pot of simmering broth and cover. Return to a boil, then reduce heat to a low simmer.
- While chicken is cooking, cook bacon in the skillet. Once cooked, set aside on a paper-towel lined plate. Add onion to the skillet and saute in the bacon grease (add butter if not enough bacon grease), stirring often, until translucent – about 4-5 minutes. Remove from heat.
- Once chicken cooked for 20-25 minutes, add the onions, carrots, and celery. Recover and allow to simmer for an additional 10 minutes.
- Once the chicken has cooked through, remove, shred, and return to the pot.
- In a clean skillet over medium heat, melt 2 Tbsp of butter. Stir in flour and cook for 1-2 minutes. Add ½ cup of broth (from the pot) and cream cheese. As the cream cheese melts, whisk to remove lumps. Gradually whisk in another ½-1 cup of broth, whisking until smooth. Then add your creamy soup base to the pot and stir to combine.
- Return the noodles to the pot along with the remaining ranch seasoning and ¾ of the cheddar cheese. Add salt and pepper, to taste (you may not need any salt, depending on salt content of the ranch mix). Stir to combine.
- Serve soup topped with crumbled bacon, shredded cheese, and green onion.
Notes
Nutrition
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