Crack Chicken Noodle Soup: The Ultimate Comfort in a Bowl
When it comes to comfort food, few dishes can rival a steaming bowl of chicken noodle soup. But what if we took it to the next level? Enter Crack Chicken Noodle Soup—a creamy, flavorful, and utterly addictive twist on the classic. Packed with tender chicken, hearty noodles, and a rich, savory broth infused with ranch seasoning, bacon, and cheese, this soup is the ultimate comfort in a bowl. Perfect for chilly days, sick days, or any day you need a little extra warmth and joy.
Ingredients
(Serves 6-8)
- 2 tbsp olive oil or butter
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 medium carrots, peeled and sliced
- 2 stalks celery, sliced
- 6 cups chicken broth (low-sodium preferred)
- 2 cups water
- 1 lb boneless, skinless chicken breasts or thighs
- 1 packet (1 oz) ranch seasoning mix
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 8 oz wide egg noodles (or your favorite noodle)
- 1 cup shredded cheddar cheese
- 1/2 cup cooked and crumbled bacon (about 6 slices)
- 1/2 cup heavy cream or half-and-half
- 1/2 cup sour cream
- 2 green onions, sliced (for garnish)
- Fresh parsley, chopped (for garnish)
Instructions
- Sauté the Vegetables
In a large pot or Dutch oven, heat the olive oil or butter over medium heat. Add the onion, garlic, carrots, and celery. Sauté for 5-7 minutes, or until the vegetables are softened. - Add Broth and Chicken
Pour in the chicken broth and water. Add the chicken breasts or thighs, ranch seasoning, thyme, parsley, and black pepper. Bring to a boil, then reduce the heat to low and simmer for 15-20 minutes, or until the chicken is cooked through. - Shred the Chicken
Remove the chicken from the pot and shred it using two forks. Return the shredded chicken to the pot. - Cook the Noodles
Increase the heat to medium and add the egg noodles to the pot. Cook for 8-10 minutes, or until the noodles are tender. - Add Creamy Goodness
Reduce the heat to low. Stir in the shredded cheddar cheese, crumbled bacon, heavy cream, and sour cream. Mix until the cheese is melted and the soup is creamy. Taste and adjust seasoning if needed. - Serve and Garnish
Ladle the soup into bowls and garnish with sliced green onions and fresh parsley. Serve hot with crusty bread or crackers on the side.
Tips for the Best Crack Chicken Noodle Soup
- Use rotisserie chicken for a shortcut—just shred and add it in step 3.
- For extra flavor, cook the bacon in the pot before sautéing the vegetables, then use the bacon grease instead of olive oil or butter.
- If you prefer a thicker soup, mix 1-2 tablespoons of cornstarch with a little water and stir it into the soup during step 5.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
This Crack Chicken Noodle Soup is the ultimate comfort food, combining all the cozy flavors of classic chicken noodle soup with the irresistible richness of ranch, bacon, and cheese. One bite, and you’ll be hooked!