Crack Chicken Noodle Soup

Short, Catchy Intro

So you are craving something tasty but too lazy to spend forever in the kitchen huh Same. This Crack Chicken Noodle Soup is the kind of cozy, slightly ridiculous comfort food that shows up wearing pajamas and expects a standing ovation. It is creamy, salty, bacony, cheesy, and oddly addictive in the way only very good comfort food can be.

If you want a quicker take or just need inspo from other versions I like to peek at a fast crack chicken noodle soup recipe once in a while for comparison. No shame in consulting the village elders aka the internet.

Why This Recipe is Awesome

First off this soup basically cooks itself while you sip something and pretend you are on a cooking show. It combines pantry-friendly ingredients with rotisserie chicken energy which means dinner arrives fast and you look like a rock star.

It is idiot proof even I did not mess it up the first time. The flavors are bold without being fussy. Ranch mix gives it a tangy lift, cream cheese makes it silky, bacon provides crunch and personality, and the noodles make it stick-to-your-ribs satisfying.

It is also flexible. Want to use leftover chicken or that sad rotisserie from Tuesday Sure. Want to skip the milk swap for a dairy free option Go for it. Honestly this recipe is the culinary equivalent of gym shorts and a blazer it somehow works.

Ingredients You Will 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

Yes that is a lot of bacon but life is short. If you want to be virtuous cut back a little or crisp it extra for texture.

Step-by-Step Instructions

1. Cook the Bacon , drain , cut and crumble- set aside.
   • Fry or bake the bacon until crisp. Drain on paper towels. Cut into pieces then crumble. Set aside for topping and flavor.
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 frequently so the cream cheese melts into a smooth sauce. Use a whisk if you want to be dramatic.
3. Turn down heat to medium-low and simmer for 20 – 25 minutes.
   • Let the flavors mingle and the veggies soften. Taste and adjust salt if needed.
4. Add noodles and cheese and simmer until noodles are fully cooked.
   • Break thin spaghetti up a bit before adding so it fits. Stir occasionally so the noodles do not clump.
5. Top with extra crumbled bacon if desired.
   • Serve hot and be prepared for compliments. Or silence as people shovel soup in their faces.

Common Mistakes to Avoid

• Overcooking the noodles. They go from glorious to mush in a blink. Add them later and keep an eye on them.
• Skipping the bacon. Sure you could skip it but then you robbed the soup of its soul. Do not do that to the soup.
• Not softening the cream cheese. If it is cold and hard you will end up with lumps. Soften it first and stir until smooth.
• Using high sodium stock and then over-salting. Taste before adding salt. The condensed soup, bacon, and cheese already bring salt.
• Trying to rush the simmer. A good 20 minute simmer helps the carrots soften and flavors marry so be patient.

Alternatives & Substitutions

• Want it lighter Use half and half or swap milk for an unsweetened oat milk. Texture changes slightly but flavor still sings.
• No bacon Try pancetta or smoked turkey for a similar savory kick. Or go full vegetarian and use smoked tempeh crumbles.
• Prefer a slow cooker? Brown the bacon, throw everything in except noodles and cheese, and cook low for 3 to 4 hours. Add noodles at the end so they do not turn to mush.
• Want homemade noodles Learn to make them if you have a minute. I like learning tricks from pages about homemade noodle methods when I feel fancy.
• No ranch packet Use dried parsley, garlic powder, onion powder, dill, salt and pepper as a swap. I usually eyeball it but start small and adjust.

My personal take IMO is that the recipe rewards small tweaks. Play a little and keep notes.

FAQ

Why is it called crack chicken noodle soup Is it actually addictive

• Kind of yes. The original "crack chicken" concept meant it was dangerously delicious. Expect people to ask for seconds and to text you about it later.

Can I use frozen chicken Yes really

• Absolutely. Thaw it first or add gently shredded cooked frozen chicken straight into hot broth to warm through. Just avoid adding frozen chunks that drop the pot temperature too much.

Can I freeze leftovers Will the noodles survive

• You can freeze the soup but I recommend freezing the broth and chicken only. Noodles get limp after freezing. If you must freeze include noodles and accept texture change.

Can I make this gluten free

• Use gluten free thin pasta or rice noodles. Make sure your condensed soup is GF or use a homemade thickener. Easy swap.

How long does it keep in the fridge

• Up to 4 days covered. Reheat gently on the stove. Add a splash of stock if it thickened too much.

Can I make this in a slow cooker Really

• Yes dump everything except noodles and cheese, cook low for 3 to 4 hours, then add noodles and cheese at the end. Easy lazy mode.

Final Thoughts

This Crack Chicken Noodle Soup is a ridiculous bowl of comfort that somehow manages to be sophisticated and sloppy at the same time. It is forgiving, fast, and the kind of recipe that travels well to potlucks or lonely Tuesday dinners.

Bold tip Keep the bacon on hand and use it both for flavor and garnish. It pulls the whole thing together like a culinary glue stick. Also taste as you go and resist the urge to dump salt willy nilly.

Now go impress someone or yourself with your new culinary skills You have earned it. If you want a different take or more inspiration check out a well made write up of Crack Chicken Noodle Soup over at Crack Chicken Noodle Soup – My Incredible Recipes.

Crack Chicken Noodle Soup

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• Author: admin
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Diet: Paleo

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Description

A creamy, cheesy, and addictive comfort food that cooks itself with pantry-friendly ingredients.

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Ingredients

Scale 1x2x3x

• 3 cups cooked shredded or chopped chicken breast
• 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)

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Instructions

1. Cook the bacon until crisp, drain, cut and crumble. Set aside.
2. In a large Dutch oven, combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon. Bring to a boil over medium-high heat.
3. Stir frequently to melt the cream cheese into a smooth sauce.
4. Lower the heat to medium-low and simmer for 20 – 25 minutes.
5. Add noodles and cheese, stirring occasionally to prevent clumping, and simmer until noodles are fully cooked.
6. Top with extra crumbled bacon if desired and serve hot.

Notes

Feel free to adjust ingredients based on preference. This recipe is very flexible with alternatives and substitutions.

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

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 800mg
• Fat: 24g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 35g
• Fiber: 3g
• Protein: 30g
• Cholesterol: 70mg

Keywords: soup, crack chicken, comfort food, easy recipe, family meal