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Crack Chicken Noodle Soup

Crack chicken noodle soup combines tender chicken, wide egg noodles, bacon, ranch seasoning, and creamy melted cheeses in a rich broth. Simmered in a Dutch oven, it’s finished with crisp bacon on top.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 6 bacon slices, chopped
  • 1 yellow onion medium, diced
  • 2 carrots medium, peeled and sliced
  • 3 celery ribs, sliced
  • 1 lb chicken breasts boneless, skinless
  • 1 packet (1 oz) ranch seasoning
  • 8 cups low-sodium chicken broth
  • 0.25 tsp black pepper
  • 8 oz wide egg noodles
  • 1 block (8 oz) cream cheese softened and cut into cubes
  • 1 cup sharp cheddar cheese shredded

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Cook the bacon in a 6-quart Dutch oven over medium heat for 6 to 8 minutes, stirring occasionally, until crisp.
  2. Transfer the bacon to a paper towel-lined plate and leave 1 tablespoon of drippings in the pot.
  3. Add the onion, carrots, and celery to the pot and cook over medium heat for 5 to 7 minutes, stirring occasionally, until the onion begins to soften.
  4. Add the chicken, ranch seasoning, broth, and black pepper; bring to a gentle boil, then reduce the heat and simmer uncovered for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part and the carrots are tender.
  5. Transfer the chicken to a plate to rest, add the egg noodles to the pot, and simmer according to the package directions until tender.
  6. Shred the chicken and return it to the pot.
  7. Stir in the cream cheese and cheddar over low heat until melted.
  8. Serve topped with the bacon.

Notes

For the best texture, soften the cream cheese before adding it so it melts smoothly into the broth. Refrigerate leftovers for 3 to 4 days; freezing is possible, though the cream cheese may change texture. For a gluten-free option, use gluten-free noodles and gluten-free ranch seasoning.