Move over regular chicken noodle soup! Once you go Crack Chicken Noodle Soup, you will never go back.
Crack Chicken Noodle Soup is insanely creamy, cheesy, flavorful, and frankly, addictive.
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 fast. 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!
Crack Chicken Noodle Soup
Take regular chicken noodle soup and add lots of rich, soul-satisfying ingredients. Now, you have Crack Chicken Noodle Soup!
Crack Chicken Noodle Soup features a rich, creamy broth, chicken, bacon, and cheese. What more can you ask for?
It’s got starch, protein, vegetables, and fat- everything you need in a dish. Oh, and it explodes with flavor!
(Thanks to a not-so-secret ingredient- ranch!)
This is one meal that the whole family will love. Even the picky eaters. Guaranteed.
Ingredients
- 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– Use low-sodium to watch your salt intake. The condensed soup and ranch packets contain plenty of salt.
- (And I am a “more is more” girly with 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- You can 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 addicting. 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 your ingredients.
Cook and shred the chicken if needed (or use rotisserie). Chop the carrots and celery into thin slices.
Cook the bacon, drain it, and crumble it. Set everything to the side.
2. Make the soup.
Add the condensed soup, chicken stock, and milk to a large Dutch oven. Whisk to combine.
Then, add the chicken, veggies, ranch seasoning, and half of the bacon. Stir to combine.
Cook the soup over medium-high heat until it boils. Reduce the heat to medium-low and simmer for 20-25 minutes.
Add 8 oz. of angel hair pasta and 1 ½ cup of shredded mild cheddar cheese and cook until pasta is al dente.
Top with more crumbled bacon.
3. Serve and enjoy!
Tips & Tricks
- If you’ve got some leftover rotisserie chicken, use that! That way, you won’t have to boil chicken. Plus, it’s a lot tastier.
- Add more veggies. Crack chicken noodle soup is not the healthiest of dishes. So, you may want to add more vegetables to make you feel a little less guilty.
- How about adding some spinach, kale, or zucchini? They add 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 your soup to be thinner? Use skim milk instead of whole.
- Also, the soup will thicken on its own in time. Add broth, milk, or water if it becomes too thick.
- You can break the noodles in half or thirds for neater eating. Note that shorter pasta will cook faster, so adjust the cooking time as necessary.
- Be sure to turn off the heat once the pasta is almost al dente. It will cook further due to residual heat.
- Nothing is more unpleasant than overcooked pasta.
- No condensed cream of chicken soup on hand? No worries. Use broccoli cheese soup or condensed cheddar cheese soup instead.
- You can never go wrong with cheese and bacon. Top the soup with more of these ingredients right before serving.
- Garnish with fresh parsley for a touch of color.
Storing, Freezing, and Reheating
Storing
In the unlikely event you have leftovers, saving this soup is easy. Add any remaining soup to an airtight container.
You can store it in the fridge for up to 3 days.
- To Reheat: Add the leftovers to a pot and cook over medium heat. Cook until you achieve your desired temperature, stirring regularly.
- You can also microwave leftovers. Add soup to a microwave-safe bowl. Microwave on high until your soup is warm.
Freezing
Now, if you have a ton of leftovers (more unlikely), you can freeze them.
Transfer the soup into a freezer-safe container and freeze. I like freezer bags because you can store them flat.
Pro Tip: Portion the soup in individual serving sizes before storing it. You won’t have to thaw the entire batch when you only need one bowl.
Reheating from Frozen
- Thaw the soup in the fridge overnight. (The soup will be THICK because the noodles will soak up the liquid.)
- Add the soup to a pot and cook over medium heat.
- Add equal parts of chicken broth and milk until you like the consistency.
- Continue cooking, stirring regularly until it is warm.
Easy Crack Chicken Noodle Soup (Best Recipe)
10
minutes25
minutesThis 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
1 1 can condensed Cream of Chicken soup
6 cups 6 low-sodium chicken stock
1 cup 1 whole milk
3 cups 3 cooked shredded chicken breast
1/2 cup 1/2 chopped celery
2 medium 2 carrots
1 1 packet Ranch seasoning
12 slices 12 thick cut bacon cooked and crumbled
1 1/2 cups 1 1/2 shredded mild cheddar cheese
3/4 cup 3/4 cream cheese, softened
8 oz. 8 Angel Hair pasta, uncooked
Instructions
- Cook the bacon, drain, cool, cut and crumble- set aside. Slice the carrots and celery into small slices- set aside. Grate your cheese
- Combine condensed soup, chicken stock, and milk in a large Dutch 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.
