Crack Chicken Noodle Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen, huh? Same. Enter crack chicken noodle soup, which is basically all the cozy soup vibes turned up to eleven with bacon and ranch magic. This one feels like a warm hug from your favorite grandma if she happened to raid the fridge for cheddar and bacon first.

If you want to get nerdy about the noodle situation later, you can check out my homemade noodles guide for options. But honestly, this version works great with store noodles or angel hair when life is busy. Let us get to cozy-licious town.

Why This Recipe is Awesome

• It tastes rich and indulgent but still somehow feels like soup. How does that work? Culinary witchcraft, probably.
• It is idiot proof. You will not need a PhD in culinary arts to nail this.
• Uses rotisserie chicken or leftover cooked chicken, so it saves time and effort. Lazy and proud.
• Bacon, cheddar, ranch and cream cheese. That combination says comfort and does not apologize for it.
• You can scale it up easily for a crowd or shrink it down for one sad but happy person on a couch.
• If you like classic recipes with a twist, this builds on the basic classic chicken noodle recipe and makes it unignorable.

Ingredients You’ll Need

• 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
• 1 10.5 oz. can condensed chicken soup
• 6 cups low-sodium chicken stock
• 1 cup whole milk
• 1/2 cup chopped celery
• 2 medium carrots (sliced)
• 1 1 oz. packet Ranch dressing mix
• 12 slices of thick cut bacon cooked and crumbled
• 1 1/2 cups shredded mild cheddar cheese
• 3/4 cup cream cheese (softened)
• 8 oz. Thin Spaghetti or Angel Hair – uncooked

Keep descriptions simple: yes that is a lot of cheesy bacon. Yes it is worth it. FYI you can use pre-shredded cheddar if you are buying peace of mind.

Step-by-Step Instructions

1. Cook the bacon, drain, cut and crumble, set aside.
   Cook until crisp. Use a paper towel to blot extra grease. Save a little bacon grease if you want a flavor boost when sautéeing carrots and celery.

2. Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
   Stir gently so the cream cheese melts into the broth. Keep an eye on it so nothing sticks.

3. Turn down heat to medium-low and simmer for 20 – 25 minutes.
   This lets the flavors meld and the carrots soften. Taste the broth halfway through and adjust salt and pepper if needed.

4. Add noodles and cheese and simmer until noodles are fully cooked.
   Use the recommended noodle time on the package as a guide. Stir occasionally so noodles do not clump.

5. Top with extra crumbled bacon if desired.
   Serve hot in bowls. Do not skimp on bacon topping unless you enjoy wrongdoing to your own soup.

Common Mistakes to Avoid

• Thinking you can skip the bacon. Sure, you can, but then who are you?
• Letting the soup boil hard after adding milk and cream cheese. That can make things separate and sad. Keep it to a gentle simmer.
• Overcooking the noodles. They soak up broth and go mush fast. Add them later and watch them like a hawk.
• Not softening the cream cheese. Chunky cream cheese bits are not the vibe here. Let it soften at room temperature or warm it slightly before tossing in.
• Forgetting to taste and season. Salt and pepper are not optional. Taste as you go.

Alternatives & Substitutions

• No bacon or vegetarian? Use crispy smoked tofu or roasted mushrooms for umami texture. I know, not as decadent, but still nice.
• Want less dairy? Swap half the milk for extra stock and skip the cream cheese. It will be lighter but still cozy.
• No cheddar? Try Monterey Jack, Colby, or a mild Swiss. Stronger cheese will take over, so go mild.
• Rotisserie chicken works great if you want speed. Pro tip use leftover chicken to make this next-day comfort meal better than new.
• Prefer egg noodles over angel hair? Go for it. If you like classic textures, follow the tips in this classic chicken noodle soup tips piece and treat your noodles kindly. IMO egg noodles make it feel homey in a special way.

FAQ (Frequently Asked Questions)

Q. Can I use frozen chicken?
A. Sure. Thaw it first or increase simmer time so it heats through. You want shredded cooked chicken in the pot, not a block.

Q. Can I make this in a slow cooker?
A. Yes, but skip adding pasta until the end. Let everything cook on low for 3 to 4 hours, then add noodles and cook until tender. Slow cookers make everything softer, so reduce time if you like bite.

Q. Can I use instant ranch instead of a packet?
A. If you mean store-bought packet, yes use that. If you mean homemade ranch powder, use an equivalent amount for the same tang. It will still be tasty.

Q. Is the condensed soup necessary?
A. It adds body and convenience. You can replace it with extra stock and a cornstarch slurry for thickening if you want fewer processed ingredients.

Q. Will the cream cheese make it too heavy?
A. It adds creaminess without making the soup greasy. Use less if you prefer, or substitute Greek yogurt stirred in at the end for tang.

Q. Can I freeze leftovers?
A. You can, but noodles may get soft. Freeze the soup without noodles for best texture, then cook fresh noodles when you reheat.

Q. How long will leftovers keep?
A. In the fridge about 3 to 4 days. Reheat gently on the stove to avoid separating the dairy.

Final Thoughts

You made it this far, which means you either really like soup or you love bacon. Either way, you are about to be rewarded. This crack chicken noodle soup does comfort like a champ and still manages to feel a little cheeky. Now go impress someone or yourself with your new culinary skills. You have earned it.

Crack Chicken Noodle Soup

---

• Author: admin
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Diet: Non-Vegetarian

Print Recipe

Pin Recipe

Description

A cozy and indulgent crack chicken noodle soup loaded with bacon, cheddar, and ranch flavors.

---

Ingredients

Scale 1x2x3x

• 3 cups cooked shredded or chopped chicken breast
• 1 can (10.5 oz.) condensed chicken soup
• 6 cups low-sodium chicken stock
• 1 cup whole milk
• 1/2 cup chopped celery
• 2 medium carrots, sliced
• 1 packet (1 oz.) Ranch dressing mix
• 12 slices thick cut bacon, cooked and crumbled
• 1 1/2 cups shredded mild cheddar cheese
• 3/4 cup cream cheese, softened
• 8 oz. thin spaghetti or angel hair, uncooked

---

Instructions

1. Cook the bacon until crisp, then drain and crumble; set aside.
2. In a large Dutch oven over medium-high heat, combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon; bring to a boil, stirring gently.
3. Reduce heat to medium-low and simmer for 20-25 minutes.
4. Add noodles and cheese, simmer until noodles are fully cooked, stirring occasionally.
5. Top with extra crumbled bacon if desired and serve hot in bowls.

Notes

Make sure to soften the cream cheese for a smooth consistency. Taste and adjust seasoning as needed.

• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 480
• Sugar: 6g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 5g
• Trans Fat: 0g
• Carbohydrates: 38g
• Fiber: 2g
• Protein: 25g
• Cholesterol: 80mg

Keywords: crack chicken noodle soup, comfort food, easy soup, bacon soup