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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.
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Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 15 minutes
Total Time 1 hour 15 minutes
Course Dinner, Main Course, Soup
Cuisine American, Fusion
Servings 8 servings
Calories 550 kcal

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.
Keyword Crack Chicken Recipe, Creamy Soup, One Pot Meal