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Crack Chicken Noodle Soup

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Incredibly addictive creamy soup with tender chicken, egg noodles, cheese, bacon and ranch seasoning. Easy comfort food ready in 30 minutes.

Ingredients

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  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 6 cups low-sodium chicken broth
  • 2 cups cooked, shredded chicken
  • 8 ounces cream cheese, softened and cubed
  • 1 cup shredded cheddar cheese
  • ½ cup cooked bacon bits
  • 2 teaspoons ranch seasoning mix
  • 4 ounces egg noodles
  • Salt and black pepper to taste
  • Fresh chives, chopped for garnish

Instructions

  1. Heat olive oil in a large pot over medium heat. Add chopped onion and cook for 4-5 minutes until softened. Add minced garlic and cook for 1 minute until fragrant.
  2. Pour in chicken broth and bring to a simmer.
  3. Add egg noodles and cook for 6-8 minutes until al dente, stirring occasionally.
  4. Reduce heat to low. Add shredded chicken, cubed cream cheese, shredded cheddar cheese, bacon bits, and ranch seasoning mix.
  5. Stir continuously for 3-4 minutes until cheeses are fully melted and soup is smooth and creamy.
  6. Season with salt and pepper to taste. Simmer gently for 2-3 minutes to meld flavors.
  7. Ladle into bowls and garnish with fresh chopped chives. Serve hot.

Notes

  • Don’t boil soup after adding cream cheese to prevent separation. Keep heat on low and stir constantly.
  • Rotisserie chicken saves time and adds great flavor. For best texture, shred rather than dice the chicken.
  • Soup thickens as it cools. Add chicken broth when reheating to restore creamy consistency.

Nutrition

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