Creamy Crack Chicken Noodle Soup Recipe

Ingredients

Vegetables

• 2 tablespoons butter
• 1 small onion, diced
• 2 large carrots, peeled and diced
• 2 ribs celery, diced
• 2 cloves garlic, minced

Soup Base and Seasonings

• 6 cups chicken broth
• 1 (1-ounce) package dry ranch dressing

Protein and Dairy

• 4 cups cooked shredded chicken
• 1 cup cooked bacon, plus more for garnish
• 1 (8-ounce) package cream cheese, softened and cubed
• 1 cup half and half or milk
• 2 cups shredded cheddar cheese, plus more for garnish

Pasta and Garnishes

• 8 ounces frozen egg noodles
• Green onion, chopped for garnish

Instructions

1. In a large pot, melt 2 tablespoons butter over medium heat. Add diced onion, carrots, and celery, cooking until softened, about 5 minutes. Stir in minced garlic and sauté for one minute to release the aroma.
2. Pour in 6 cups of chicken broth, then sprinkle in the dry ranch dressing mix. Stir to combine all the ingredients evenly.
3. Stir in the cooked shredded chicken and 1 cup cooked bacon, distributing them throughout the soup base.
4. Add the frozen egg noodles to the soup and let it simmer until the noodles soften, approximately 10 minutes.
5. Lower the heat slightly and stir in the cream cheese cubes, shredded cheddar cheese, and half and half. Continue stirring until the cheeses melt and the soup becomes creamy and rich.
6. Ladle the soup into bowls, topping with additional shredded cheddar cheese, extra bacon pieces, and chopped green onions. Add salt and pepper to taste and enjoy immediately.

Notes

• Use cooked rotisserie chicken to save time on shredding chicken.
• For a lighter version, substitute half and half with milk.
• If cream cheese is not softened, microwave for 15-20 seconds for easier melting.
• Frozen egg noodles can be replaced with fresh pasta if available for a fresher taste.
• Adjust ranch seasoning amount according to your taste preference.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop.