Creamy Crack Chicken Noodle Soup
Equipment
- Large pot or Dutch oven
- Wooden spoon
- Measuring cups and spoons
- Whisk
- Tongs or fork for shredding chicken
Ingredients
- 1 lb boneless skinless chicken breasts (cooked and shredded)
- 8 oz cream cheese softened
- 4 cups chicken broth
- 1 cup cheddar cheese shredded
- 1 package ranch dressing mix
- 6 strips of bacon cooked and chopped
- 2 cups egg noodles
- 1 tbsp butter
- 1 medium onion diced
- 3 cloves garlic minced
- 2 cups heavy cream or milk
- Salt and pepper to taste
- Fresh parsley for garnish optional
Instructions
Sauté The Aromatics
- Heat butter in a large pot over medium heat. Add diced onions and garlic, sautéing until they turn soft and fragrant.
Cook The Chicken
- Add the chicken breasts to the pot, along with the ranch dressing mix and chicken broth. Let it simmer until the chicken is fully cooked and tender (about 15 minutes). Remove the chicken and shred it using tongs or a fork, then return it to the pot.
Add The Cheesy Goodness
- Stir in the cream cheese and cheddar cheese, whisking until they melt into the broth. The soup will start to thicken and take on a creamy consistency.
Add Noodles
- Once the cheese is fully incorporated, add the egg noodles to the pot. Let them cook until tender, which should take around 5-7 minutes.
Finish With Bacon
- Just before serving, stir in the chopped bacon to add that final layer of smoky, savory flavor. Garnish with fresh parsley for a pop of color if you’d like.
Notes
This soup is best enjoyed fresh but can be stored in the refrigerator for up to 3 days. However, I don’t recommend freezing it due to the cheese and cream, which may separate when thawed. If you're planning to make it ahead, you could cook the soup base first, then add noodles and cream when reheating.