Description
Warm, creamy, and packed with bold flavors, this Crack Chicken Noodle Soup is the ultimate comfort food! With tender chicken, hearty noodles, crispy beef bacon, and a rich, cheesy broth, this soup is perfect for cozy nights, cold days, or whenever you need a comforting bowl of goodness.
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Ingredients
Scale
- 2 tablespoons butter
- 1 small onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 2 cups cooked and shredded chicken (rotisserie works great!)
- 2 cups egg noodles
- 1 cup shredded cheddar cheese
- 1 (8 oz) package cream cheese, softened
- 1 packet ranch seasoning mix
- ½ teaspoon black pepper
- ½ teaspoon smoked paprika
- 1 cup cooked and crumbled beef bacon
- 1 cup heavy cream (or half-and-half)
- ½ cup chopped green onions (for garnish)
Instructions
Step 1: Sauté the Aromatics
- In a large pot, melt butter over medium heat.
- Add diced onion and garlic, sauté for 2-3 minutes until soft and fragrant.
Step 2: Simmer the Soup
- Pour in the chicken broth and bring to a boil.
- Add shredded chicken, egg noodles, ranch seasoning, black pepper, and smoked paprika.
- Reduce heat and simmer for 10 minutes until the noodles are tender.
Step 3: Make It Creamy
- Stir in the softened cream cheese and shredded cheddar cheese, whisking until smooth.
- Pour in the heavy cream and stir well.
Step 4: Add the Final Touches
- Stir in the crispy beef bacon for a smoky crunch.
- Taste and adjust seasoning if needed.
Step 5: Serve & Enjoy
- Ladle the soup into bowls and sprinkle with chopped green onions.
- Serve hot with crusty bread or crackers!
Notes
- Use Rotisserie Chicken: It’s quick, easy, and adds extra flavor.
- Don’t Overcook the Noodles: They’ll continue softening in the hot soup, so keep an eye on them!
- For Extra Thickness: Stir in a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water) if you want a thicker consistency.
- Make It Spicy: Add a dash of cayenne pepper or red pepper flakes for a little heat!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American