Creamy Crack Chicken Noodle Soup

A bowl of crack chicken noodle soup with bacon, ranch, and cheese.

Indulge in the ultimate comfort food with this Creamy Crack Chicken Noodle Soup, combining the rich flavors of crack chicken—cream cheese, bacon, ranch seasoning, and cheddar—with the warmth of classic chicken noodle soup. Perfect for chilly days or weeknight dinners, this hearty, flavor-packed soup is sure to become a family favorite. Quick and easy to make, it's the best of both worlds in one comforting bowl!

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Course: Main Dish

Cuisine: American

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: Servings

Calories: 492kcal

Author: Mindy

Ingredients

2 Cups Cooked Chicken diced
32 Ounces Chicken Broth
1 Tablespoon Olive Oil
1 Small Onion chopped
2 Celery Stalks diced
2 Carrots diced
1 Tablespoon Garlic minced
1 Package Ranch Seasoning
10.5 Ounce Can Cream of Chicken Soup
4 Ounces Egg Noodles uncooked
3 Cups Milk
4 Ounces Cream Cheese softened & cubed
1 Cup Cheddar Cheese shredded
1 Cup Bacon Pieces
1-2 Teaspoons Salt to taste

Instructions

Heat the olive oil in a large soup pot over medium high heat. Add the onion, celery, and carrot and cook for 5-7 minutes until softened. Add the garlic and ranch seasoning and cook for an additional 1 minute.
Add the diced chicken, then pour in the chicken broth, milk, and cream of chicken soup. Bring to a boil. Add the noodles and cook for 10-15 minutes until the noodles are al dente.
Add the cubed cream cheese and shredded cheddar to the soup cook until the cheeses have melted. Stir in the bacon pieces and desired amount of salt. Serve topped with additional shredded cheese and bacon pieces.

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