Description
This crack chicken noodle soup is a creamy, comforting dish packed with shredded chicken, crispy bacon, tender noodles, and flavorful ranch seasoning. Perfect for a cozy meal, it combines sautéed vegetables, rich cheeses, and a savory broth to deliver an irresistible soup that’s easy to make and sure to satisfy.
Ingredients
Units
Scale
Main Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (1-ounce) package dry ranch dressing mix
- 4 cups cooked shredded chicken
- 8 ounces frozen egg noodles
- 1 cup cooked bacon, chopped
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup half and half
- 2 cups shredded cheddar cheese
- Green onion, chopped for garnish
- Additional shredded cheddar cheese for garnish
- Additional cooked bacon for garnish
- Salt and pepper to taste
Instructions
- Sauté Vegetables: Add butter to a large pot over medium heat. Once melted, add diced onion, carrots, and celery. Sauté until the vegetables are softened, about 5 minutes. Then add minced garlic and cook for an additional minute until fragrant.
- Add Broth and Seasoning: Pour in the chicken broth and stir in the dry ranch seasoning, shredded chicken, and cooked bacon. Stir well to combine all ingredients.
- Cook Noodles: Add the frozen egg noodles to the pot. Bring the soup to a simmer and cook until the noodles are tender, approximately 10 minutes.
- Incorporate Cream and Cheese: Stir in cubed cream cheese, shredded cheddar cheese, and half and half. Continue heating the soup, stirring frequently, until all the cheese has melted and the soup is creamy and heated through.
- Serve and Garnish: Ladle the soup into bowls and garnish with extra shredded cheddar cheese, additional cooked bacon, and chopped green onion. Season with salt and pepper to taste. Serve hot and enjoy!
Notes
- Use rotisserie chicken or leftover cooked chicken to save time.
- For a lighter option, substitute half and half with milk or a low-fat alternative.
- Frozen egg noodles simplify prep; fresh noodles can be used but adjust cooking time accordingly.
- If you prefer a thicker soup, add a tablespoon of flour or cornstarch mixed with a little cold water before adding the broth.
- Adjust seasoning with salt and pepper at the end, as the bacon and ranch mix add saltiness.
Nutrition
- Serving Size: 1 cup
- Calories: 370 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 22 g
- Cholesterol: 80 mg
