Description
This crack chicken noodle soup is a creamy, flavorful dish packed with shredded chicken, crispy bacon, ranch seasoning, and tender egg noodles. Perfect for a comforting meal any day, it combines savory elements with a rich broth for an irresistible bowl of soup.
Ingredients
Units
Scale
Soup Base
- 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
Main Ingredients
- 4 cups cooked shredded chicken
- 1 cup cooked bacon, chopped, plus more for garnish
- 8 ounces frozen egg noodles
- 1 (8-ounce) package cream cheese, softened and cubed
- 1 cup half and half or milk
- 2 cups shredded cheddar cheese, plus more for garnish
Garnish
- Chopped green onion
- Additional shredded cheddar cheese
- Additional cooked bacon
Instructions
- Sauté Vegetables: In a large pot, melt 2 tablespoons of butter over medium heat. Add the diced onion, carrots, and celery, sautéing until softened, about 5 minutes. Then add minced garlic and sauté for an additional 1 minute until fragrant.
- Add Broth and Seasoning: Pour in 6 cups of chicken broth and stir in the dry ranch dressing mix. Add the cooked shredded chicken and cooked bacon, stirring well to combine all ingredients.
- Cook Noodles: Add the frozen egg noodles to the pot and simmer the soup until the noodles are tender, about 10 minutes.
- Add Creaminess: Lower the heat and stir in the softened cream cheese, shredded cheddar cheese, and half and half. Continue stirring until all the cheeses have melted and the soup is creamy and hot.
- Serve and Garnish: Ladle the soup into bowls and garnish with additional shredded cheddar cheese, cooked bacon, and chopped green onions. Season with salt and pepper to taste before serving.
Notes
- Use rotisserie chicken for a quicker option to get shredded chicken.
- If you prefer a richer soup, use heavy cream instead of half and half.
- For a lower fat version, substitute half and half with milk and use reduced-fat cheese.
- Feel free to add more vegetables like peas or corn for extra nutrition and texture.
- Make sure to soften cream cheese to avoid lumps in the soup.
Nutrition
- Serving Size: 1 bowl (approximately 1.5 cups)
- Calories: 380 kcal
- Sugar: 3 g
- Sodium: 850 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.2 g
- Carbohydrates: 22 g
- Fiber: 2 g
- Protein: 24 g
- Cholesterol: 85 mg
