Crack Chicken Noodle Soup Recipe

Crack chicken noodle soup is a delightful twist on classic chicken noodle soup, amped up with bold flavors of ranch seasoning, and cheddar cheese. The creamy texture and rich ingredients make this dish perfect for those chilly days or whenever you’re craving a bowl of hearty comfort. Follow this simple recipe to create a soup that’s guaranteed to become a family favorite.

Ingredients

Main Ingredients

• 1 lb boneless, skinless chicken breasts (or thighs), cut into bite-sized pieces
• 1 tbsp olive oil
• 1 large onion, diced
• 3 cloves garlic, minced
• 3 carrots, peeled and sliced
• 3 celery stalks, diced
• 8 cups chicken broth
• 8 oz egg noodles
• 1 (8 oz) package cream cheese, softened
• 1 cup cheddar cheese, shredded
• 2 tbsp ranch seasoning mix

Seasonings

• Salt and black pepper to taste
• ½ tsp dried thyme (optional for added depth)
• ¼ tsp red pepper flakes (optional for heat)

Garnishes

• Chopped fresh parsley or chives

Step-by-Step Instructions

Step 1: Cook the Chicken and Vegetables

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken pieces, seasoning with salt and pepper. Cook for about 4–5 minutes until browned but not fully cooked through. Transfer the chicken to a plate and set aside.
3. In the same pot, add the onion, garlic, carrots, and celery. Sauté for 4–5 minutes until the vegetables start to soften and the onion turns translucent.

Step 2: Create the Soup Base

1. Pour in the chicken broth and stir in the ranch seasoning.
2. Bring the mixture to a boil, then reduce the heat to a simmer.
3. Add the chicken back into the pot and simmer for 10 minutes.

Step 3: Add Noodles and Creamy Elements

1. Stir in the egg noodles and cook for 8–10 minutes or until they are tender.
2. Lower the heat to medium and add the cream cheese, stirring continuously until it’s fully melted and incorporated.
3. Mix in the cheddar cheese and continue to stir until melted and well-blended.

Step 4: Finish and Serve

1. Add the crumbled bacon and stir to combine.
2. Taste and adjust seasoning with more salt, black pepper, or red pepper flakes if needed.
3. Garnish with fresh parsley or chives before serving.

Serving and Storage Tips

• Serving: Serve this soup hot with a slice of crusty bread or a side of garlic toast.
• Storage: Keep leftover soup in an airtight container in the refrigerator for up to 3 days.
• Reheating Tip: When reheating, warm on the stove over low heat, adding a splash of chicken broth or milk if the soup has thickened too much.
• Freezing: Freeze in freezer-safe containers for up to 2 months. Be aware that the noodles may become softer when reheated after freezing.

Helpful Notes

• Make It Lighter: Substitute the cream cheese with reduced-fat cream cheese and use turkey bacon for a lighter version.
• No Egg Noodles?: Use rotini, fusilli, or even broken spaghetti for a fun twist.
• Dairy-Free Version: Replace the cream cheese with a dairy-free cream cheese alternative and use a plant-based cheddar.

Tips from Well-Known Chefs

• Ina Garten’s Insight: “Adding herbs like thyme or rosemary enhances the soup’s overall depth and aromatic quality.”
• Ree Drummond’s Suggestion: “For a richer taste, cook the chicken in a bit of butter along with the olive oil.”
• Emeril Lagasse’s Advice: “Don’t be afraid to season the chicken well before cooking to ensure a flavorful base.”

Frequently Asked Questions

1. Can I use rotisserie chicken instead of raw chicken?

Yes, using rotisserie chicken is a great time-saver. Add it during the last 10 minutes of cooking just to warm it through.

2. What can I use instead of ranch seasoning?

You can make a homemade version with a mix of garlic powder, onion powder, dried dill, dried parsley, and salt.

3. Can I use a different type of cheese?

Absolutely! Monterey Jack or mozzarella are great substitutes for cheddar.

4. Is there a gluten-free option?

Use gluten-free noodles and check that your ranch seasoning is gluten-free.

5. How do I make the soup thicker?

For a thicker soup, create a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons water) and stir it in during the last few minutes of cooking.

6. Can I add vegetables like spinach or kale?

Yes, stir in fresh spinach or kale during the last few minutes for added nutrients and color.

7. What if I don’t have cream cheese?

Substitute with heavy cream or half-and-half for a similar creaminess.

8. Can I make this in a slow cooker?

Yes! Cook on low for 6 hours or high for 3 hours, adding noodles during the last 30 minutes.

9. Can I use turkey bacon?

Definitely! Turkey bacon offers a leaner option with a similar taste.

10. Why is my soup separating after reheating?

Dairy-based soups can separate when reheated too quickly. Warm over low heat and stir frequently to maintain a smooth consistency.

Try this crack chicken noodle soup for a comforting, flavorful meal that’s perfect for family dinners or any time you crave a cozy, delicious bowl of soup!