Crack Chicken Noodle Soup
If you’re looking for the ultimate comfort food, Crack Chicken Noodle Soup is a must-try! This creamy, cheesy twist on classic chicken noodle soup is packed with tender chicken, crispy bacon, and perfectly seasoned broth.
The combination of ranch seasoning, cheddar cheese, and half-and-half creates a rich and flavorful dish that’s both hearty and satisfying. Perfect for chilly nights, busy weeknights, or whenever you’re craving a warm and indulgent bowl of goodness.
One bite, and you’ll see why it’s called crack chicken soup—it’s absolutely addictive!
Why You’ll Love This Recipe:
Ultra Comforting & Creamy – This soup combines the best of chicken noodle soup with a rich, cheesy, and creamy broth that feels like a warm hug in a bowl.
Packed with Flavor – The mix of ranch seasoning, cheddar cheese, crispy bacon, and tender chicken makes every bite incredibly delicious and satisfying.
Hearty & Filling – With protein-packed chicken, bacon, and noodles, this soup is a full meal on its own—perfect for keeping you warm and full.
Easy to Make – With simple ingredients and just one pot, this recipe is quick to throw together for a busy weeknight or lazy weekend dinner.
Great for Meal Prep – It reheats well, making it perfect for leftovers or meal prepping for the week.
Key Ingredients:
Cooked Chicken – Tender, juicy, and protein-packed, shredded or chopped chicken makes this soup hearty and satisfying.
Crispy Bacon – Adds a smoky, savory crunch that enhances the richness of the soup.
Sharp Cheddar Cheese – Melts into the broth, creating a creamy, cheesy base with bold flavor.
Spaghetti Noodles – A fun twist on traditional egg noodles, making this soup extra comforting and filling.
Carrots, Celery, and Onion – Classic soup veggies that add natural sweetness and depth to the broth.
Ranch Seasoning Mix – Infuses the soup with tangy, herby flavors that make it irresistibly tasty.
Half-and-Half – Gives the soup a smooth, creamy texture without being too heavy.
Crack Chicken Noodle Soup
Ingredients:
3 cups cooked chicken, chopped
8 oz spaghetti noodles, uncooked
1 cup sharp cheddar cheese, shredded
8 slices bacon, cooked and crumbled
½ yellow onion, diced
2 carrots, diced
2 stalks celery, diced
2 tablespoons olive oil
1 (32 oz) package low-sodium chicken broth
1 (10.75 oz) can condensed cream of chicken soup
1 cup half-and-half
1 (1 oz) packet dry ranch seasoning mix
Kosher salt and black pepper, to taste
Instructions:
Sauté the Vegetables:
Heat olive oil in a large stockpot over medium-high heat. Add the diced onion, carrots, and celery, then sauté until softened. Season with salt and pepper.
Add Seasonings & Broth:
Stir in the dry ranch seasoning mix, coating the vegetables evenly. Cook for 1 minute before pouring in the chicken broth and condensed cream of chicken soup.
Combine the Ingredients:
Add the uncooked spaghetti, cooked bacon, and chopped chicken. Stir well, then bring the mixture to a boil.
Simmer Until Tender:
Reduce the heat to low and let it simmer for about 15 minutes, or until the noodles are fully cooked and the vegetables are tender.
Finish with Cheese & Cream:
Stir in the shredded cheddar cheese and half-and-half. Let the soup cook for another 3–5 minutes until everything is well combined and creamy.
Serve & Enjoy:
Ladle the soup into bowls and enjoy warm!
Notes:
Use Rotisserie Chicken for Convenience – Save time by using pre-cooked rotisserie chicken instead of cooking and shredding your own.
Swap the Noodles – Instead of spaghetti, try egg noodles, rotini, or even rice for a different texture.
Adjust the Thickness – If you prefer a thicker soup, reduce the amount of broth or add a cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water). For a thinner consistency, add extra broth or a splash of milk.
Make It Spicier – Add a pinch of red pepper flakes or diced jalapeños for a bit of heat.
Storage & Reheating – Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally. The noodles may absorb liquid, so add a splash of broth or milk when reheating.
Avoid Freezing – The dairy and pasta can separate and become mushy when frozen. If you plan to freeze, leave out the cheese, half-and-half, and noodles, then add them fresh when reheating.
Nutrition Information:
YIELDS: 6 | SERVING SIZE: 1
Calories: 585 calories | Total Fat: 32g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 1695mg | Total Carbohydrates: 38g | Dietary Fiber: 2g | Sugars: 4g | Protein: 34g
Frequently Asked Questions:
Can I use precooked rotisserie chicken for this recipe to save time?
Yes, using precooked rotisserie chicken is a great time-saving option.
Simply shred or chop the rotisserie chicken and add it to the soup when indicated in the recipe.
Is there a suitable alternative to half-and-half for a lighter version of this soup?
If you prefer a lighter version, you can use whole milk or a lower-fat milk, like 2% milk, instead of half-and-half.
Keep in mind that using a lower-fat option may result in a slightly different texture.
Can I make this soup in advance and freeze it for later use?
You can make the soup in advance and freeze it, but it’s important to note that the texture of the pasta may change upon reheating.
To freeze, allow the soup to cool completely, then transfer it to an airtight container or freezer bags.
Thaw and reheat it gently on the stovetop, adding extra liquid if needed.
Is there a substitute for the dry ranch seasoning mix if I don’t have it on hand?
If you don’t have dry ranch seasoning mix, you can make a homemade seasoning blend using ingredients like garlic powder, onion powder, dried dill, dried parsley, and a pinch of salt and pepper.
Adjust the quantities to your taste.
Can I use a different type of pasta instead of spaghetti noodles?
Yes, you can substitute spaghetti noodles with other pasta shapes like rotini, penne, or egg noodles if you prefer.
Be sure to adjust the cooking time based on the pasta type you choose, as different shapes may require different cooking times.
Can I use leftover chicken or rotisserie chicken in this recipe instead of cooking chicken specifically for the soup?
Yes, you can use leftover chicken or rotisserie chicken to save time.
Simply chop or shred the cooked chicken and add it to the soup when indicated in the recipe.
Is there a way to make this soup without bacon for a vegetarian version?
Absolutely! You can omit the bacon to make a vegetarian version of this soup.
Consider adding additional vegetables or a meatless bacon substitute if desired.
Can I use a different type of cheese instead of sharp cheddar for a different flavor?
Yes, you can experiment with different cheese varieties for a unique flavor.
Monterey Jack, Colby, or pepper jack cheese are good alternatives to sharp cheddar, depending on your taste preferences.
Can I use fresh herbs or spices instead of the dry ranch seasoning mix?
Yes, you can use fresh herbs and spices instead of the dry ranch seasoning mix.
Consider using fresh minced garlic, onion, dill, and parsley to create a homemade seasoning blend.
Adjust the quantities to your taste.
How should I store leftovers, and can I freeze this soup for later?
To store leftovers, allow the soup to cool completely and refrigerate it in an airtight container for up to 3-4 days.
You can also freeze the soup, but keep in mind that the texture of the pasta may change upon reheating.
Thaw and reheat gently on the stovetop, adding extra liquid if needed.