Crack Chicken Noodle Soup combines tender egg noodles, shredded chicken, and a creamy broth filled with cheese, bacon, and savory spices. Perfect for a cozy night, this soup is as satisfying as it is flavorful. Each bite brings out the creaminess from the cream cheese and heavy cream, while the crumbled bacon adds a hint of smokiness. Whether you're looking for a weeknight meal or something to warm you up on a chilly evening, this soup delivers comfort in a bowl.
Crack Chicken Noodle Soup is a hearty and comforting dish loaded with tender chicken, creamy cheese, and savory bacon. This soup brings together rich flavors and a creamy texture, making it a perfect meal for cozy nights.
Before diving into the cooking process, let’s gather the ingredients needed to make this delicious soup.
INGREDIENTS
- Butter: Adds richness to the base of the soup and helps sauté the vegetables.
- Onion: Chopped onion adds depth and sweetness to the soup’s flavor.
- Garlic: Minced garlic brings a fragrant, savory layer to the soup.
- Chicken Broth: Forms the base of the soup, adding a savory chicken flavor.
- Cooked Chicken: Shredded chicken adds protein and heartiness to the dish.
- Egg Noodles: These tender noodles make the soup filling and satisfying.
- Heavy Cream: Adds a rich and creamy texture, making the soup indulgent.
- Cheddar Cheese: Shredded cheddar melts into the soup, providing a delicious cheesy flavor.
- Bacon: Crumbled bacon adds a hint of smokiness and extra richness.
- Cream Cheese: Softened cream cheese helps create a smooth and creamy soup base.
- Ranch Seasoning Mix: Adds a tangy, herbaceous flavor to the soup.
- Salt and Pepper: Adjust to taste for seasoning.
- Fresh Parsley: Chopped parsley adds color and freshness as a garnish.
INSTRUCTIONS
- Step 1:
- In a large pot, melt the butter over medium heat. Add the chopped onion and minced garlic, cooking for about 3-4 minutes until the onion is translucent and fragrant.
- Step 2:
- Pour in the chicken broth and bring the mixture to a simmer. Add the shredded chicken and egg noodles to the pot. Cook for about 8-10 minutes, or until the noodles are tender.
- Step 3:
- Stir in the heavy cream, shredded cheddar cheese, crumbled bacon, softened cream cheese, and the ranch seasoning mix. Continue to cook, stirring occasionally, until the cheese is fully melted and the soup is smooth and creamy, about 5 minutes.
- Step 4:
- Season with salt and pepper to taste. Remove the pot from heat and let the soup sit for a few minutes to thicken slightly before serving.
- Step 5:
- Ladle the soup into bowls and garnish each serving with chopped fresh parsley for a burst of color and flavor.
Serving and Storage Tips
- Serve the soup hot, garnished with fresh parsley for an added touch of color and flavor.
- This soup pairs well with a slice of crusty bread or a side salad for a complete meal.
- For leftovers, store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth or cream if it has thickened.
- If you want to freeze it, avoid adding the noodles until you reheat, as freezing can make them mushy. Store the base in a freezer-safe container for up to 2 months.
Helpful Notes
- Feel free to use rotisserie chicken or leftover cooked chicken to make prep even easier.
- If you prefer a spicier flavor, add a pinch of red pepper flakes or diced jalapeño when sautéing the onion and garlic.
- Swap the cheddar for Monterey Jack or a blend of cheeses for a different flavor profile.
- To make this soup lighter, you can substitute the heavy cream with half-and-half, though the texture will be slightly less creamy.
Tips from Well-Known Chefs
- Chef Carla: "When using ranch seasoning, be mindful of salt as it can already add a lot of flavor. Taste as you go."
- Chef Mike: "Cream cheese brings amazing richness to soups, but make sure it’s fully softened to avoid lumps in your soup base."
- Chef Lisa: "For extra depth, cook the bacon until crispy and use some of the bacon fat to sauté the onions and garlic."