Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup is packed with flavors, featuring shredded chicken, bacon, and ranch seasonings in a creamy broth.
Equipment
- Saucepan
- cutting board
- knife
Ingredients
Base 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 ounce dry ranch dressing
- 4 cups cooked shredded chicken
- 8 ounces frozen egg noodles
- 1 cup cooked bacon more for garnish
- 1 8-ounce package cream cheese softened and cubed
- 1 cup half and half or milk
- 2 cups shredded cheddar cheese more for garnish
- green onion chopped for garnish
Instructions
Cooking Instructions
- Add butter, onion, carrots, and celery. Sauté until softened over medium heat, about 5 minutes. Add garlic and sauté for just a minute.
- Add chicken broth, ranch dressing, shredded chicken, and bacon. Stir to combine.
- Stir in egg noodles and simmer until the noodles soften, about 10 minutes.
- Stir in cream cheese, cheddar cheese, and half-and-half. Heat until the cheeses melt.
- Serve the soup with additional cheddar cheese, bacon, and chopped green onion. Salt and pepper to taste.
Notes
This soup can be made ahead and reheated. Garnish with extra cheese and bacon for added flavor.
Nutrition
Serving: 1bowlCalories: 658kcalCarbohydrates: 34gProtein: 47gFat: 36gSaturated Fat: 17gPolyunsaturated Fat: 4gMonounsaturated Fat: 11gTrans Fat: 0.2gCholesterol: 187mgSodium: 1608mgPotassium: 643mgFiber: 2gSugar: 5gVitamin A: 4782IUVitamin C: 3mgCalcium: 362mgIron: 2mg
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