Creamy Crack Chicken Noodle Soup: A Comforting Twist on Classic Favorites
This Creamy Crack Chicken Noodle Soup is a delightful fusion of two beloved comfort foods: traditional chicken noodle soup and the internet-famous “crack chicken.” Rich and velvety, this soup boasts tender chunks of chicken, al dente egg noodles, and a medley of vegetables swimming in a creamy broth infused with Ranch seasoning and crispy bacon. The addition of cream cheese lends a luxurious texture, while a sprinkle of cheddar cheese adds a sharp, tangy finish. This hearty soup is perfect for cold days, busy weeknights, or anytime you need a comforting bowl of goodness.
Equipment
- Large Dutch oven or heavy-bottomed pot (6-quart / 5.7-liter capacity)
- Sharp chef's knife
- Cutting board
- Measuring cups and spoons
- Wooden spoon or silicone spatula
- Whisk
- Ladle
- Can opener (if using canned chicken broth)
Ingredients
Protein
- 2 lbs Boneless, skinless chicken breasts cut into 1-inch (2.5 cm) cubes [900g]
- 8 oz Bacon diced [225g]
Produce
- 3 medium Carrots peeled and diced (about 1 cup / 150g)
- 3 stalks Celery diced (about 1 cup / 150g)
- 1 medium Yellow onion diced (about 1 cup / 150g)
- 3 cloves Garlic minced
- 1/4 cup Fresh parsley chopped [15g]
Dairy
- 8 oz Cream cheese softened and cubed [225g]
- 1 cup Shredded cheddar cheese [100g]
- 1/2 cup Heavy cream [120ml]
Pasta & Grains
- 8 oz Egg noodles [225g]
Baking & Spices
- 1 oz Ranch seasoning mix [28g]
- 2 tablespoons All-purpose flour [16g]
- 1 teaspoon Dried thyme
- 1 teaspoon Dried oregano
Oils & Vinegars
- 2 tablespoons Olive oil [30ml]
- 1 tablespoon Apple cider vinegar [15ml]
Condiments
- 8 cups Chicken broth [1.9 liters]
- Salt and freshly ground black pepper to taste
Instructions
Prepare the Bacon and Vegetables
- In a large Dutch oven or heavy-bottomed pot, cook the diced bacon over medium heat until crispy, about 8-10 minutes. Remove with a slotted spoon and set aside, leaving the bacon fat in the pot.
- In the same pot with bacon fat, add diced onions, carrots, and celery. Sauté over medium heat for 5-7 minutes until vegetables are softened.
- Add minced garlic and cook for an additional 1 minute until fragrant.
Cook the Chicken
- Push vegetables to the side of the pot and add olive oil to the cleared area. Add cubed chicken breasts and cook for 5-7 minutes, stirring occasionally, until chicken is lightly browned on all sides.
- Sprinkle flour over the chicken and vegetables, stirring to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
Create the Soup Base
- Slowly pour in the chicken broth, stirring constantly to prevent lumps from forming. Add dried thyme, oregano, and Ranch seasoning mix. Bring to a simmer.
- Add egg noodles to the pot and cook for 6-8 minutes or until al dente, stirring occasionally to prevent sticking.
Add Creaminess and Finish
- Reduce heat to low. Add cream cheese cubes and stir until melted and fully incorporated into the soup.
- Stir in heavy cream, shredded cheddar cheese, and apple cider vinegar. Simmer for 2-3 minutes until cheese is melted and soup is heated through.
- Taste and adjust seasoning with salt and pepper as needed.
- Stir in the reserved crispy bacon bits and chopped fresh parsley.
Serve
- Ladle the hot soup into bowls. Garnish with additional shredded cheddar, bacon bits, and fresh parsley if desired. Serve immediately.
Notes
– For a thicker soup, let it simmer uncovered for an additional 5-10 minutes. For a thinner consistency, add more chicken broth.
– To make ahead, prepare the soup up to step 7, but don’t add the noodles. Cool and refrigerate. When ready to serve, reheat the soup, add the noodles, and continue with the remaining steps.
– For a lighter version, use low-fat cream cheese and milk instead of heavy cream. The soup won’t be as rich but will still be delicious.
– Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more liquid, so you might need to add more broth when reheating.
– This soup freezes well without the noodles. If planning to freeze, prepare the soup but omit the noodles. Add freshly cooked noodles when reheating.
– For a gluten-free version, use gluten-free noodles and ensure your Ranch seasoning mix is gluten-free. Replace the all-purpose flour with a gluten-free alternative like rice flour or cornstarch.
Notes
- Lighter Alternatives:
- Use low-fat cream cheese and substitute heavy cream with whole milk or half-and-half to reduce calories.
- For a dairy-free option, use coconut milk or a plant-based cream substitute.
- Ingredient Substitutions:
- Replace bacon with turkey bacon for a leaner option.
- If Ranch seasoning isn’t available, create a homemade version with garlic powder, onion powder, dill, parsley, and paprika.
- Storage Instructions:
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze without noodles for up to 2 months; add freshly cooked noodles when reheating.
- Reheating Tips:
- Reheat gently over low heat, adding a splash of broth if the soup thickens too much.
- Stir frequently to prevent sticking and ensure even heating.
Quick Tips
- Thicken the Soup:
- Simmer the soup uncovered for an extra 5-10 minutes to thicken it naturally.
- For an even creamier texture, whisk in an extra tablespoon of flour before adding the broth.
- Crispier Bacon:
- Cook the bacon separately in the oven for ultra-crispy bits, then add it as a topping before serving.
- Velvety Texture:
- To achieve a velvety soup, make sure the cream cheese is softened and cubed before adding. Stir continuously to melt it evenly.
Side Dish Suggestions
- Steamed Broccoli: Light and healthy, steamed broccoli complements the rich flavors of the soup.
- Simple Green Salad: A crisp green salad with a lemon vinaigrette provides a refreshing contrast.
- Garlic Bread: For a heartier meal, serve with warm garlic bread or buttered rolls.
Nutritional Benefits
- Chicken: High in protein, supporting muscle growth and repair.
- Carrots and Celery: Provide fiber, vitamin A, and antioxidants to support immune health.
- Garlic: Known for its anti-inflammatory and immune-boosting properties.
- Cream Cheese & Cheddar: Offer calcium for bone health, but can be moderated for a lighter option.
Serving Suggestions
- Portion Size: Serve 1.5 cups per person for a satisfying meal.
- Presentation Tips: Garnish with crispy bacon bits, shredded cheddar, and a sprinkle of fresh parsley for a colorful finish.
- Complementary Beverages: Pair with a crisp white wine like Chardonnay or a glass of sparkling water with lemon.
Meal Prep Tips
- Prep in Advance: Dice vegetables and cube chicken the night before to save time.
- You can also cook the bacon in advance and store it in an airtight container in the fridge.
- Storage for Meal Prep: Keep soup in individual containers for easy grab-and-go meals throughout the week.
Customization Ideas
- Vegetarian: Replace chicken with tofu or chickpeas and use vegetable broth. Omit the bacon or use a plant-based substitute.
- Gluten-Free: Substitute egg noodles with gluten-free noodles and use cornstarch instead of flour to thicken.
- Extra Flavor: Add diced jalapeños or red pepper flakes for a spicy kick. You can also stir in spinach for extra greens.
Frequently Asked Questions
- Can I make this soup ahead of time?
Yes, you can prepare the soup without the noodles, then reheat it and add freshly cooked noodles before serving. - What can I use instead of egg noodles?
You can use any pasta like rotini or gluten-free noodles for a variation. Rice would also be a great alternative. - How do I prevent the soup from being too thick?
If the soup thickens too much, add a little extra chicken broth or water while reheating to achieve your preferred consistency.
Recipe Success Tips
- Ensure even cooking: Stir frequently to avoid sticking, especially after adding the noodles.
- Softening cream cheese: Make sure the cream cheese is softened before adding it to prevent lumps in the soup.
- Seasoning: Adjust the seasoning gradually and taste frequently, especially with salt, to balance flavors without over-salting.
