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Crack Chicken Noodle Soup

Crack chicken noodle soup with ranch-seasoned, creamy broth—tender egg noodles and shredded chicken simmered together, then finished with melted cheddar and cream cheese. A hearty American main dish with bacon bits and green onion garnish for extra flavor in every bowl.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 8 servings
Course: Main Dish
Cuisine: American
Calories: 540
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast (raw)
Bacon
  • 6 bacon, cooked and crumbled
Vegetables and aromatics
  • 4 carrots, sliced
  • 3 celery, sliced
  • 1 onion, diced
  • 3 garlic, minced
Broth and seasoning
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch dressing mix
Creamy base
  • 8 oz cream cheese, cubed
  • 0.5 cup heavy cream
  • 1.5 cup shredded cheddar
Noodles
  • 8 oz egg noodles
Garnish and seasoning
  • 1 green onions for garnish
  • 1 salt and pepper to taste

Equipment

  • 1 Dutch oven

Method
 

Simmer the chicken
  1. Bring chicken broth to a simmer in a Dutch oven, then add chicken breast, carrots, celery, onion, and garlic along with the ranch dressing mix packet. Maintain a steady simmer and cook for 20 minutes, until the chicken is cooked through.
Shred the chicken
  1. Remove the chicken from the pot and shred it, then return the shredded chicken to the soup. Stir to distribute the chicken evenly throughout the broth.
Cook the noodles
  1. Bring the soup back to a simmer and add the egg noodles. Cook for 6-8 minutes, stirring occasionally, until tender.
Melt the cream cheese
  1. Reduce heat to low, then stir in the cubed cream cheese until fully melted and smooth. Scrape the bottom and sides to prevent lumps.
Finish with cheddar and cream
  1. Add the heavy cream and shredded cheddar and stir until the cheese melts and the soup turns creamy and smooth. Keep the heat low so the dairy stays silky.
Season and portion for serving
  1. Fold in most of the bacon, reserving a little for topping, then season with salt and pepper to taste. Stir well to evenly distribute the bacon.
Serve
  1. Ladle soup into bowls and top with the remaining bacon, green onions, and extra cheddar. Serve hot while the cheese is melty.

Notes

Pro tip: keep the heat on low when adding cream cheese and cheddar to avoid a grainy texture. Refrigerate leftovers in an airtight container for up to 3-4 days; reheat gently on the stove. Freezing is not recommended because noodles and dairy can change texture. For a lighter option, use reduced-fat cream cheese and half-and-half in place of heavy cream.