Move over chicken noodle soup! Once you go Crack Chicken Noodle Soup, you will never go back.
It’s insanely creamy, cheesy, flavorful, and, frankly, addictive.
Serve it with crunchy garlic bread to mop up the sauce and you’ll swoon.
Crack Chicken Noodle Soup
Crack Chicken Noodle Soup features a rich, creamy broth, chicken, bacon, and cheese. What more can you ask for?
This is one meal the whole family will love. Even the picky eaters. Guaranteed.
Aside from traditional chicken soup ingredients, this has cheese, cream cheese, and bacon! #delicious
The best part? It’s a super easy one-pot dish you can whip up in no time. It’s hearty comfort food you and your family will love!
Without further ado, here is my Crack Chicken Noodle Soup recipe. Be sure to cook a big batch because everyone will ask for seconds. Or thirds!
Ingredients
Here’s what you’ll need to make this rich and scrumptious noodle soup:
- Condensed Cream of Chicken Soup: This adds so much flavor and texture. Cream of Celery, Mushroom, or Cheddar Cheese soup will work in a pinch.
- Chicken Stock: I suggest low-sodium as the condensed soup and ranch packets contain plenty of salt.
- Milk: Whole milk is best, but you can use whatever milk you like. I do not recommend plant milk, except coconut milk.
- Shredded Chicken: You can make the chicken yourself – boil it or let it go in the crockpot all day. But this is a fantastic way to use leftover rotisserie chicken.
- Vegetables: This recipe uses thinly sliced carrots and celery. Add diced onion for extra flavor!
- Ranch Seasoning Mix: Use any store-bought variety, or try this homemade version.
- Bacon: Bacon makes everything better! And this soup is no exception. Use thick-cut bacon, cooked and crumbled.
- Cheddar Cheese: Any cheddar will do! Shred your own block for the best flavor and meltability.
- Cream Cheese: For the extra creaminess that makes this so addictive. It adds a lovely tang, too!
- Noodles: Angel Hair pasta is the perfect choice for this recipe. Traditional egg noodles may get too soggy. But you can use any long, thin pasta you like.
How to Make Crack Chicken Noodle Soup
1. PREP. Cook and shred the chicken, cook and crumble the bacon, and chop the carrots and celery into thin slices.
2. COMBINE. Whisk the condensed soup, chicken stock, and milk in a large Dutch oven. Then, add the chicken, veggies, ranch seasoning, and half of the bacon. Stir to combine.
3. SIMMER. Cook the soup over medium-high heat until it boils. Reduce the heat to medium-low and simmer for 20-25 minutes.
4. FINISH. Add the angel hair pasta and cheddar cheese and cook until pasta is al dente.
5. SERVE. Serve with extra bacon crumbles, and enjoy!
Tips & Tricks
- Add more veggies. Crack chicken noodle soup is not the healthiest of dishes. So, add some spinach, kale, or zucchini for extra nutrition and a pop of color!
- Make it in the Crockpot! Add everything to the slow cooker in the morning and turn it on low. It will be ready by dinner.
- Want thinner soup? Use skim milk instead of whole. Or add extra water/broth near the end of cooking.
- No condensed cream of chicken soup on hand? No worries. Use broccoli cheese soup or condensed cheddar cheese soup instead.
- Cook the pasta separately. If you plan to make this ahead, or in a bigger batch, cook the pasta separately, as it doesn’t chill or reheat well. Cut the chicken broth in half and add more as needed.
Storing, Freezing, and Reheating
In the unlikely event you have leftovers, saving this soup is easy!
To Store: Transfer cold leftovers (without the pasta) to an airtight container. Store in the fridge for up to three days.
To Freeze: Dairy doesn’t freeze that well. But if you have a lot of extras, transfer them (without the pasta) to a freezer bag and freeze for up to 3 months.
To Reheat: Thaw frozen soup in the fridge overnight. Reheat from the fridge on the stove over low-medium heat. Stir constantly to keep the sauce from splitting, and serve with fresh noodles.
Note: Pasta doesn’t freeze and thaw well, so it’s best not to freeze portions if they’re mixed with pasta.
Easy Crack Chicken Noodle Soup (Best Recipe)
6
servings10
minutes25
648
kcalThis Crack Chicken Noodle Soup is highly addictive. It’s so thick, creamy, & cheesy, it’s practically pasta! Plus, it’s fast & easy- perfect for weeknights.
Ingredients
12 slices thick cut bacon cooked and crumbled
1 (10.5 ounce) can condensed Cream of Chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
3 cups cooked shredded chicken breast
3/4 cup cream cheese, softened
1/2 cup chopped celery
2 medium carrots
1 (1 ounce) packet Ranch seasoning
8 ounces Angel Hair pasta, uncooked
1 1/2 cups shredded mild cheddar cheese
Instructions
- Cook the bacon, drain, cool, cut and crumble- set aside. Slice the carrots and celery into small slices- set aside. Grate the cheese
- Combine condensed soup, chicken stock, and milk in a large Dutch oven over medium-high heat. Whisk to combine.
- Add chicken, cream cheese, carrots, celery, ranch seasoning packet, and half the crumbled bacon to the Dutch oven and stir to combine. Bring the mixture to a boil.
- Turn down heat to medium-low and simmer for 20-25 minutes until the vegetables are tender.
- Add noodles and cheese and simmer until noodles are fully cooked. About 5 minutes.
- Top with extra crumbled bacon if desired.
Nutrition
- Calories: 648kcal
- Carbohydrates: 17g
- Protein: 26.8g
- Fat: 18g
- Cholesterol: 166.5mg
- Sodium: 1030mg
- Fiber: 1.2g
- Sugar: 2.8g
I didn’t see how many servings are in this recipe(crack chicken noodle soup) I would like to freeze in portions and add noodles as I thaw them
Thank you
Hi Louise!
This serves 6-8.
I get 8 out of it when I have something like garlic bread on the side.
Great idea for freezing – pasta isn’t always the best after thawing.
For the soup, be sure to thaw it in the fridge overnight, then reheat slowly, stirring constantly to keep the dairy from splitting 🙂