Crack Chicken Noodle Soup Recipe
Introduction
This Crack Chicken Noodle Soup is a creamy, cheesy comfort food that combines tender chicken, crispy bacon, and flavorful seasonings with delicate pasta in a rich broth. Perfect for chilly days, it’s a hearty bowl of warmth and satisfaction that’s quick to prepare.
Ingredients
- 1 tablespoon salted butter
- 1 medium carrot, diced into thin half slices (about ½ cup)
- 1 stalk celery, finely chopped (¼ cup)
- ½ small yellow onion, finely minced (about ¼ cup)
- 9 cups water
- 8 ounces thin spaghetti, vermicelli, or angel hair pasta
- 4 ounces cream cheese, cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese, shredded
- 1 ounce Ranch seasoning mix
- 1 packet top ramen seasoning
- 2 cups rotisserie or cooked chicken, chopped
- 1 pound bacon, cooked and crumbled
- Fresh parsley, for optional garnish
- Salt and pepper, to taste
Instructions
- Step 1: In a large pot, melt the salted butter over medium heat. Add the diced carrot, chopped celery, and minced onion. Sauté until the vegetables are softened, about 5 minutes.
- Step 2: Pour in the 9 cups of water and bring to a boil. Once boiling, add the thin spaghetti or your choice of thin pasta. Cook according to package instructions until al dente.
- Step 3: Reduce heat to low and stir in the cream cheese chunks until fully melted and incorporated into the broth.
- Step 4: Add the heavy cream, shredded cheddar cheese, Ranch seasoning mix, and the packet of top ramen seasoning. Stir well to combine and allow the cheeses to melt completely.
- Step 5: Fold in the cooked chicken and crumbled bacon. Heat through for another 5 minutes to allow flavors to meld. Season with salt and pepper to taste.
- Step 6: Serve hot, garnished with fresh parsley if desired.
Tips & Variations
- Use leftover rotisserie chicken for a quick and flavorful protein addition.
- Swap out cheddar cheese for pepper jack to add a subtle spicy kick.
- For a lighter version, substitute half-and-half for heavy cream and reduce the cheese quantity slightly.
- Add a handful of fresh spinach or kale in the last few minutes of cooking for some greens.
- To make it gluten-free, use gluten-free noodles or spiralized vegetables as a pasta substitute.
Storage
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, stirring occasionally to maintain the creamy texture. If the soup thickens too much upon standing, add a splash of water or broth when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup ahead of time?
Yes, this soup can be prepared a day in advance. Just store it in the refrigerator and reheat thoroughly before serving. Keep in mind that the noodles may absorb liquid and soften more if left overnight.
What can I use instead of Ranch seasoning mix?
If you don’t have Ranch seasoning mix, you can substitute with a blend of dried parsley, dill, garlic powder, onion powder, salt, and black pepper to mimic the flavor.
PrintCrack Chicken Noodle Soup Recipe
This Crack Chicken Noodle Soup is a rich and creamy comfort food classic enhanced with cheddar cheese, cream cheese, and savory bacon. Made with simple ingredients like rotisserie chicken, thin pasta, and classic ranch and ramen seasonings, this hearty soup offers layers of flavor and satisfying textures, perfect for cozy dinners on chilly days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6–8 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Base Ingredients
- 1 tablespoon salted butter
- 1 medium carrot, diced into thin half slices (about ½ cup)
- 1 stalk celery, finely chopped (¼ cup)
- ½ small yellow onion, finely minced (about ¼ cup)
- 9 cups water
Pasta
- 8 ounces thin spaghetti, vermicelli, or angel hair pasta
Dairy and Cheese
- 4 ounces cream cheese, cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese, shredded
Seasonings and Extras
- 1 ounce Ranch seasoning mix
- 1 packet top ramen seasoning
- 2 cups rotisserie or cooked chicken, chopped
- 1 pound bacon, cooked and crumbled
- Fresh parsley, for optional garnish
- Salt and pepper, to taste
Instructions
- Sauté Vegetables: In a large pot, melt 1 tablespoon of salted butter over medium heat. Add the diced carrot, chopped celery, and minced onion. Sauté until the vegetables are tender and fragrant, about 5 minutes.
- Add Water and Pasta: Pour in 9 cups of water and bring the mixture to a boil. Once boiling, add the 8 ounces of thin spaghetti, vermicelli, or angel hair pasta. Cook according to package instructions until just tender, usually around 3-5 minutes.
- Add Cream Cheese and Seasonings: Reduce heat to low. Stir in 4 ounces of cream cheese chunks until melted and creamy. Add 1 ounce Ranch seasoning mix and 1 packet of top ramen seasoning, mixing well to blend the flavors.
- Add Chicken and Bacon: Stir in 2 cups of chopped rotisserie or cooked chicken and 1 pound of cooked, crumbled bacon. Allow to heat through for about 3-4 minutes, stirring occasionally.
- Add Heavy Cream and Cheddar: Pour in ½ cup of heavy cream and sprinkle 2 cups of shredded cheddar cheese over the soup. Stir gently until the cheese is fully melted and the soup is creamy.
- Season and Garnish: Taste the soup and add salt and pepper as needed. Optionally, garnish with fresh parsley for a bright, fresh touch before serving.
Notes
- Using rotisserie chicken saves time and adds a smoky flavor.
- You can substitute the top ramen seasoning with your own blend of garlic powder, onion powder, and paprika for a lower sodium option.
- For extra creaminess, add more cream cheese or heavy cream to taste.
- Cook pasta just until al dente to avoid mushy noodles in the soup.
- Leftover soup stores well in the refrigerator for up to 3 days and can be reheated gently on the stovetop.
Keywords: Crack Chicken Noodle Soup, creamy chicken soup, bacon chicken soup, cheesy chicken noodle, rotisserie chicken soup, easy chicken soup
