Creamy Crack Chicken Noodle Soup: A Rich Comfort Bowl (Print Version)

Crack Chicken Noodle Soup delivers ultimate comfort! Creamy, savory, and loaded with tender chicken, this hearty bowl is pure joy. Perfect for chilly nights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 25 Minutes minutes
Total Time: 40 minutes
Servings: 6 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Contains Dairy, Contains Gluten

# Ingredients:

→ Main Soup Components

01 - 2 cups cooked chicken, shredded or diced
02 - 8 oz wide egg noodles
03 - 6 cups low-sodium chicken broth

→ Flavor Foundation

04 - 2 tbsp unsalted butter
05 - 1 medium yellow onion, diced
06 - 4 cloves garlic, minced
07 - 1 (1 oz) packet ranch seasoning mix

→ Creamy Indulgence

08 - 4 oz cream cheese, softened
09 - 1 cup whole milk

→ Garnish & Crunch

10 - 6 slices bacon, cooked and crumbled
11 - 1 cup shredded cheddar cheese
12 - 2 tbsp fresh parsley, chopped

# Instructions:

01 - First, in a large pot or Dutch oven, melt the unsalted butter over medium heat. Add the diced yellow onion and cook until it's softened and translucent, about 5-7 minutes. Stir it occasionally, letting those sweet aromas fill your kitchen—that's the start of something good, I promise! Then, toss in the minced garlic and cook for just another minute until fragrant. Don't let it brown, or it'll get bitter; I've made that mistake more times than I care to admit, honestly.
02 - Pour in the chicken broth and stir in the ranch seasoning mix. Bring the mixture to a gentle simmer, letting all those flavors meld together. This is where the magic really starts to happen for your Crack Chicken Noodle Soup! Reduce the heat to low, then add the softened cream cheese, stirring constantly until it's completely melted and smooth. This step takes a little patience, but trust me, it’s worth it for that creamy texture. I usually use a whisk to break up any lumps; a lumpy soup is just a no-go for me.
03 - Now, stir in the whole milk and bring the soup back to a very gentle simmer – don't let it boil, or the dairy might curdle, and nobody wants that! Add your cooked, shredded chicken and the egg noodles. Cook the noodles according to package directions, usually 7-10 minutes, or until they're tender. This is where I always taste for seasoning, adding a pinch of salt or pepper if it feels like it needs a little something extra. The noodles will soak up so much flavor here!
04 - Once the noodles are perfectly tender, remove the pot from the heat. Stir in the shredded cheddar cheese until it's completely melted and incorporated into that beautiful creamy broth. The soup will thicken up nicely as the cheese melts, getting that wonderfully rich consistency. This is the moment where the Crack Chicken Noodle Soup truly gets its indulgent character. The aroma is just incredible, making your stomach rumble for sure.
05 - Ladle the hot soup into individual bowls. This is where you get to make it look extra special! I love how the steam rises, carrying all those delicious smells. The anticipation is real at this point, honestly. You've done the hard part, now it's time for the delicious payoff. Make sure to taste it one last time, just to be sure it's absolutely perfect for you.
06 - Finally, garnish each serving of your Crack Chicken Noodle Soup generously with crumbled bacon and a sprinkle of fresh chopped parsley. The crispy bacon adds that satisfying crunch and salty kick, while the parsley brightens everything up. Serve immediately and watch everyone’s eyes light up. It always looks so inviting, and that first spoonful is just pure bliss, a true comfort dish.

# Notes:

01 - Always use fresh parsley for that bright pop, dried just doesn't hit the same, trust me on this one.
02 - This soup actually gets better the next day; just add a splash of broth or milk when reheating to maintain creaminess.
03 - Ran out of cheddar once, used Monterey Jack and it was surprisingly good, a bit milder but still delicious.
04 - Serve with a crusty bread for dipping, it's essential for soaking up all that creamy goodness.

# Equipment Needed:

01 - Large pot or Dutch oven
02 - whisk
03 - ladle

# Nutrition (Per Serving):

Calories: 450
Total Fat: 28g
Total Carbohydrate: 30g
Protein: 25g

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