Chicken Crack Noodle Soup is an irresistible blend of savory chicken, perfectly cooked noodles, and a medley of flavors that will leave you craving for more. This recipe has earned its quirky name for a reason—once you take a bite, you won’t be able to stop!
Whether you’re looking for a comforting meal on a chilly day or a satisfying dish to please the whole family, this soup delivers in every way. Packed with tender chicken, aromatic vegetables, and a rich, flavorful broth, Chicken Crack Noodle Soup is both nourishing and indulgent.
Join me as I guide you through creating this addictive bowl of goodness that’s sure to become a favorite in your household.
How To Make Chicken Crack Noodle Soup?
Recipe Time
Preparation Time: 15 minutes
Cooking Time: 30 minutes
Total Time: 45 minutes
Course: Main Course
Cuisine: American
Serves: 6
Equipment Needed
- Dutch Oven
- Rotary Cheese Grater
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups chicken broth
- 2 celery stalks, sliced
- 2 medium carrots, sliced
- 1/2 cup shredded cheddar cheese
- 1/2 cup cooked bacon, crumbled
- 1 package (8 oz) egg noodles
- 1 (10.5-oz) can condensed cheese soup
- 1 cup milk
- 1 (1-oz) package ranch dressing mix
- Salt and pepper to taste
Instructions
Prepare The Ingredients
Shred 2 cups of cooked chicken. You can use rotisserie chicken or any leftover cooked chicken you have on hand. Slice 2 celery stalks and 2 medium carrots. Cook 8 oz of egg noodles according to package instructions, then drain and set aside.
Cook The Vegetables
In a large pot, bring 4 cups of chicken broth to a simmer over medium heat. Add the sliced celery and carrots to the pot. Cook for about 10 minutes, or until the vegetables are tender.
Combine The Base
Stir in the shredded chicken, 1 can of condensed cheese soup, and 1 cup of milk. Mix well until the soup base is smooth and creamy. Add the 1 oz package of ranch dressing mix. Stir to combine.
Incorporate The Noodles And Bacon
Gently fold in the cooked egg noodles and 1/2 cup of crumbled bacon. Stir until all ingredients are well combined and heated through.
Melt The Cheese
Add 1/2 cup of shredded cheddar cheese to the pot. Stir continuously until the cheese has melted and is fully incorporated into the soup.
Season And Serve
Taste the soup and add salt and pepper to your liking. Stir well. Serve the soup hot, garnished with additional shredded cheese and bacon if desired. Enjoy your delicious Chicken Crack Noodle Soup!
Nutrition Facts Of Chicken Crack Noodle Soup
- Calories: 420
- Protein: 20 g
- Fat: 28 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Sugar: 4 g
- Sodium: 980 mg
Tips And Variations Of Chicken Crack Noodle Soup
Make It Spicy: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
Vegetarian Option: Substitute chicken with tofu and use vegetable broth instead of chicken broth.
Add Veggies: Feel free to add more vegetables like spinach, peas, or corn for added nutrition.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave.
Conclusion
Creating a bowl of Chicken Crack Noodle Soup is not only satisfying but also a fantastic way to bring comfort to your table. This recipe is a perfect blend of savory chicken, delightful noodles, and a creamy broth that will have everyone coming back for seconds.
Whether you’re enjoying it on a chilly evening or serving it up as a heartwarming meal for loved ones, this soup is sure to become a staple in your kitchen.
The combination of easy preparation and rich flavors makes it an ideal choice for any day of the week. Enjoy every spoonful and make it your go-to recipe whenever you crave something truly comforting and delicious.
Chicken Crack Noodle Soup
Equipment
- Dutch Oven
- Rotary Cheese Grater
Ingredients Â
2 cups cooked chicken, shredded
4 cups chicken broth
2 celery stalks, sliced
2 medium carrots, sliced
1/2 cup shredded cheddar cheese
1/2 cup cooked bacon, crumbled
1 package (8 oz) egg noodles
1 (10.5-oz) can condensed cheese soup
1 cup milk
1 (1-oz) package ranch dressing mix
Salt and pepper to taste
InstructionsÂ
Prepare The Ingredients
- Shred 2 cups of cooked chicken. You can use rotisserie chicken or any leftover cooked chicken you have on hand. Slice 2 celery stalks and 2 medium carrots. Cook 8 oz of egg noodles according to package instructions, then drain and set aside.
Cook The Vegetables
- In a large pot, bring 4 cups of chicken broth to a simmer over medium heat. Add the sliced celery and carrots to the pot. Cook for about 10 minutes, or until the vegetables are tender.
Combine The Base
- Stir in the shredded chicken, 1 can of condensed cheese soup, and 1 cup of milk. Mix well until the soup base is smooth and creamy. Add the 1 oz package of ranch dressing mix. Stir to combine.
Incorporate The Noodles And Bacon
- Gently fold in the cooked egg noodles and 1/2 cup of crumbled bacon. Stir until all ingredients are well combined and heated through.
Melt The Cheese
- Add 1/2 cup of shredded cheddar cheese to the pot. Stir continuously until the cheese has melted and is fully incorporated into the soup.
Season And Serve
- Taste the soup and add salt and pepper to your liking. Stir well. Serve the soup hot, garnished with additional shredded cheese and bacon if desired. Enjoy your delicious Chicken Crack Noodle Soup!
Hello! I am Shikha, I am a soup recipe maker. I have a lot of passion for making soup. With a journey spanning over five years in the culinary industry, I have carved a niche for myself as a distinguished soup maker whose creations are not just meals but experiences that linger on the palate and nourish the soul. My specialization in soup-making is a testament to my creativity and relentless pursuit of perfection. Beyond my skills in the kitchen, I am an avid writer, passionately sharing my knowledge and insights into nutrition through my writing. My approach to soup-making is holistic, emphasizing each ingredient’s taste and health benefits. A well-made soup can be a cornerstone of a healthy diet, providing essential nutrients while pleasing the taste buds.