March 17, 2023
Review RecipeCrack Chicken Noodle Soup
Creamy, cheesy, and rich, this crack chicken noodle soup is sure to be a winner with your entire family.
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Table of Contents
- WHY YOU WILL LOVE THIS CRACK CHICKEN NOODLE SOUP
- CRACK CHICKEN NOODLE SOUP RECIPE INGREDIENTS
- SUBSTITUTIONS AND ADDITIONS
- HOW TO MAKE CRACK CHICKEN NOODLE SOUP
- CRACK CHICKEN SOUP RECIPE SERVING SUGGESTIONS
- HOW TO STORE CHICKEN CRACK SOUP
- Crack Chicken Soup FAQs
- MORE RECIPES YOU’LL LOVE
- JUMP TO RECIPE
- MORE FAVORITES YOU’LL LOVE
This amazingly addictive crack chicken noodle soup has tons of flavor that you won’t be able to get enough of. It has all the deliciousness of classic chicken noodle soup but is so much more beyond that. Adding cream cheese, bacon and cheddar cheese increases the creamy factor, making this the ultimate comfort food.
Check out our chicken pot pie soup and chicken and rice soup for two more delicious soup recipes. Our crockpot crack chicken is another fantastic recipe that you will love.
WHY YOU WILL LOVE THIS CRACK CHICKEN NOODLE SOUP
Everyone agrees that chicken noodle soup is the ultimate comfort food. This crack chicken noodle soup takes it a giant leap further by adding bacon, cheese, and cream cheese to make this even more decadent and cozy.
CRACK CHICKEN NOODLE SOUP RECIPE INGREDIENTS
You’ll need:
- 1 medium carrot, diced into thin half slices (about ½ cup)
- ½ small yellow onion, finely minced (about ¼ cup)
- 1 stalk of celery, finely chopped (¼ cup)
- 1 tablespoon salted butter
- 9 cups water
- 8 ounces thin spaghetti, vermicelli, or angel hair pasta
- 4 ounces cream cheese, cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese
- 1-ounce packet Ranch seasoning
- 1 packet top ramen seasoning
- 2 cups chopped rotisserie or cooked chicken
- 1 pound bacon (cooked and crumbled)
- Fresh parsley for garnish (optional)
- Salt and black pepper (to taste)
PRO TIP:
You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for an even quicker prep time.
SUBSTITUTIONS AND ADDITIONS
NOODLES: We recommend long noodles of some sort, but egg noodles would also be yummy in this easy recipe.
CHICKEN: You can use a rotisserie chicken or leftover grilled chicken breasts that have been chopped or shredded for this recipe.
BACON: You can cook bacon and chop it into small pieces yourself or use store-bought bacon bits instead.
VEGETABLES: You can add other vegetables to your soup if you’d like. Any odd veggies that you have hanging around in your fridge would taste delicious.
HOW TO MAKE CRACK CHICKEN NOODLE SOUP
STEP ONE: Melt butter in a large stockpot or large Dutch oven over medium heat.
STEP TWO: Add diced carrots, celery, and chopped onion. Saute for 2 to 3 minutes until the onion softens.
STEP THREE: Add 8 cups of water and bring the mixture to a boil.
PRO TIP:
For a richer soup, you can use less water.
STEP FOUR: As soon as the mixture is boiling, add pasta. Reduce the heat to medium-low and simmer until the pasta is tender. Stir frequently to prevent noodles from sticking to one another and encourage the pasta starch to blend into the broth mixture.
STEP FIVE: When the noodles are cooked, stir in the cream cheese pieces and heavy cream. Continue cooking over low, stirring until cream cheese is melted.
STEP SIX: Add cheddar cheese and stir until melted and combined. Add the Ranch seasoning packet and a packet of top ramen seasoning. Stir to combine.
STEP SEVEN: Add in the chicken, crumbled bacon, and finely chopped parsley, if desired.
PRO TIP:
Reserve some of the bacon to sprinkle over the top for an added crunch.
STEP EIGHT: Taste the soup and add the remaining cup of water if needed for a thinner or less rich soup. Continue simmering to desired consistency. Please note, the soup will thicken as it cools or after lengthy simmering. Season with salt and pepper to taste.
PRO TIP:
Soup thickens substantially after being cooked as the starch from the noodles works into the broth. You can add water to thin out the broth but may need to compensate with additional top ramen seasoning if you add too much. Additionally, the dry ranch mix and the top ramen seasoning (not to mention the bacon) add quite a bit of salt to the soup, so water can be added to balance the seasoning.
STEP NINE: Serve immediately.
CRACK CHICKEN SOUP RECIPE SERVING SUGGESTIONS
Serve big bowls of this creamy soup with a little bit of extra cheese on top. It is a meal by itself, but you can also serve it with cheesy pull-apart bread and Caesar salad on the side. Even the picky eaters in your family will be hooked on this fantastic soup!
MORE SOUP RECIPES
HOW TO STORE CHICKEN CRACK SOUP
IN THE FRIDGE: Store in an airtight container in the refrigerator for 3 to 4 days.
IN THE FREEZER: Crack chicken noodle soup will keep in the freezer for 2 to 3 months.
The whole family will definitely agree that this crack chicken soup recipe is the best thing ever. It’s an easy dinner and a great way to fill everyone’s tummies on a cold day. You’ll be obsessed with the ridiculous creaminess of this recipe.
Crack Chicken Soup FAQs
Can I make Crack Chicken Noodle Soup in the slow cooker?
This creamy chicken noodle soup recipe could be made in the slow cooker, although we haven’t tried it with this recipe.
Can I freeze Chicken Noodle Crack Soup?
This great recipe will keep in the freezer for 2 to 3 months in an airtight container.
Do the noodles have to be cooked before adding to the soup?
You can toss the noodles into the pot uncooked as they will cook as they simmer in the soup.
Why is it Called Crack Chicken?
Crack chicken was originally named for a delicious seasoning blend used to flavor chicken. The name has evolved to refer to chicken dishes that include bacon, cheese, ranch seasoning and cream cheese along with the chicken, for an addictive dish that you won’t be able to resist.
MORE RECIPES YOU’LL LOVE
Crack Chicken Noodle Soup
Creamy, cheesy, and rich, this crack chicken noodle soup is sure to be a winner with your entire family.
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 8
Ingredients
- 1 medium carrot diced into thin half slices (about ½ cup)
- ½ small yellow onion finely minced (about ¼ cup)
- 1 stalk celery finely chopped (¼ cup)
- 1 tablespoon salted butter
- 9 cups water
- 8 ounces thin spaghetti vermicelli, or angel hair pasta
- 4 ounces cream cheese cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese
- 1 ounce Ranch seasoning
- 2 cups rotisserie or cooked chicken chopped
- 1 pound bacon cooked and crumbled
- fresh parsley for garnish optional
- salt and pepper to taste
Instructions
- Melt butter in a stockpot or Dutch oven over medium heat.
- Add diced carrots, celery, and onions. Saute for 2 to 3 minutes until the onion softens.
- Add 8 cups of water and bring the mixture to a boil.
- As soon as the mixture is boiling, add pasta. Reduce the heat to medium-low and simmer until the pasta is tender. Stir frequently to prevent noodles from sticking to one another and encourage the pasta starch to blend into the broth mixture.
- When noodles are cooked, stir in cream cheese pieces and heavy cream. Continue cooking over low, stirring until cream cheese is melted.
- Add cheddar cheese and stir until melted and combined. Add Ranch seasoning and a packet of Top Ramen seasoning. Stir to combine.
- Add in chicken, crumbled bacon, and finely chopped parsley if desired.
- Taste the soup and add the remaining cup of water if needed for a thinner or less rich soup. Continue simmering to desired consistency. Please note, the soup will thicken as it cools or after lengthy simmering. Season with salt and pepper to taste.
- Serve immediately.
Video
Notes
PRO TIP: You could use leftover chicken or a rotisserie chicken you pick up at the grocery store for an even quicker prep time.
PRO TIP: For a richer soup, you can use less water.
PRO TIP: Reserve some of the bacon to sprinkle over the top for an added crunch.
PRO TIP: Soup thickens substantially after being cooked as the starch from the noodles works into the broth. You can add water to thin out the broth but may need to compensate with additional top ramen seasoning if you add too much. Additionally, the dry ranch mix and the top ramen seasoning (not to mention the bacon) add quite a bit of salt to the soup, so water can be added to balance the seasoning.
Nutrition
Calories: 584kcal | Carbohydrates: 14g | Protein: 22g | Fat: 48g | Saturated Fat: 22g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 18g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 923mg | Potassium: 281mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2093IU | Vitamin C: 1mg | Calcium: 249mg | Iron: 1mg
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MORE FAVORITES YOU’LL LOVE
Comments
MARY L MARSHALL says
THIS RECIPE LOOKS SO GOOD AND I CAN’T WAIT TO TRY IT. IN THE INSTRUCTIONS YOU MENTION TOP RAMEN SEASONING, BUT IT ISN’T LISTED IN THE INGREDIENTS. I’VE NEVER HEARD OF TOP RAMEN SEASONING. WOULD I FIND IT IN THE SPICE AISLE AT THE GROCERY? THANK YOU!
Layne Kangas says
Hi, Mary – it’s not in the spice aisle. It’s the seasoning packet that is included in the package of ramen noodles. Enjoy!
Gloria says
Our family LOVES this recipe!
JENNIFER says
In the recipe, you mention adding top Ramen seasoning, but I don’t see it in the ingredients list. What flavor Ramen?
Layne Kangas says
We used a packet of chicken flavor! Enjoy!
Shirley says
I made this tonight! I tweeked it a little. I used chicken broth instead of water. I had some smoked chicken in the freezer and used that. Wow!! What a great flavor it added! I broke the spaghetti into 4ths and next time I’ll do little smaller. It was a little long for our liking. I didn’t have the Ramen packet so I added some McCormick blended seasonings instead. I also added a can of creamed corn. I basically doubled the recipe. Cook once eat several times!! Freeze any leftovers for another chilly night! It was awesome!! I will definitely share this recipe!