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Crack Chicken Noodle Soup

A creamy and cheesy chicken noodle soup loaded with bacon and ranch flavor, perfect for cold nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 cups Chopped cooked chicken Can use rotisserie chicken for convenience.
  • 4 cups Chicken broth, low-sodium
  • 1 can Condensed chicken soup (10.5 ounce)
  • 1 cup Whole milk
  • 4 ounces Cream cheese, softened Soften ahead for easy blending.
  • 1/2 cup Celery, chopped
  • 1/2 cup Carrots, thinly sliced
  • 1 packet Ranch dressing mix, about 1 ounce
  • 6 slices Bacon, cooked and crumbled Adds smoky flavor to the soup.
For Finishing the Soup
  • 2 cups Dried fine egg noodles No need to cook before adding.
  • 1 1/2 cups Shredded cheddar cheese Melts into the soup for richness.

Method
 

Preparation
  1. Gather your Dutch oven or heavy soup pot.
  2. Combine the chopped cooked chicken, condensed chicken soup, chicken broth, and whole milk into the pot.
  3. Add the softened cream cheese in small chunks for easier incorporation.
  4. Stir in the chopped celery and thinly sliced carrots.
  5. Sprinkle in the ranch dressing mix and crumbled bacon, stirring to combine.
  6. Turn the burner to medium-high and heat until small bubbles appear, signaling it is nearing a boil.
  7. Reduce heat to a gentle simmer and cook for 20 to 25 minutes, stirring occasionally.
  8. Add the dried egg noodles directly into the soup and let them simmer for about 5 to 6 minutes.
  9. Once noodles are tender, stir in the shredded cheddar cheese until melted.
  10. Taste and adjust seasoning with salt and pepper as needed.
  11. Serve immediately, garnished with extra bacon or parsley if desired.

Notes

Soften cream cheese ahead to prevent clumping; stir occasionally during simmering to prevent scorching. Adjust thickness with broth or milk depending on preference.