This Crack Chicken Noodle Soup is a rich, creamy, and flavor-packed twist on the classic comfort food. Infused with zesty ranch seasoning and melted cheeses, it transforms a standard chicken soup into an indulgent meal that the whole family will crave.
With a velvety broth and tender shredded chicken, this soup is warm, satisfying, and incredibly easy to make in one pot.
Recipe Details
- Flavor Profile: This soup is savory and tangy thanks to the ranch dressing mix, with a deep richness from the cream cheese and cheddar.
- Texture: The broth is thick and creamy, contrasting perfectly with the soft vegetables, tender chicken, and slippy noodles.
- Time: 10 minutes prep, 35 minutes cook time.
- Difficulty: Easy. It is a simple “dump and simmer” method using a Dutch oven.
What You’ll Need
To make this recipe, you will need a large Dutch oven to hold all the liquid and ingredients. The base relies on chicken stock and condensed chicken soup for body, while the unique flavor comes from a packet of dry ranch seasoning. You will also need cooked chicken (rotisserie works great), vegetables, and two types of cheese to finish the creamy broth.
Ingredient Notes
- Chicken – You need cooked, shredded, or chopped chicken breast. Using a store-bought rotisserie chicken is a great time-saver and adds flavor.
- Ranch Dressing Mix – This 1 oz. packet is the secret ingredient that gives the soup its signature “crack” flavor profile.
- Cream Cheese – Softened cream cheese helps dissolve into the hot liquid, creating a velvety texture without curdling.
- Condensed Chicken Soup – This adds instant body and thickness to the broth.
- Pasta – Thin spaghetti or angel hair pasta cooks quickly and serves as a hearty base.
- Cheese – Mild cheddar cheese is added at the end for a gooey, melted finish.
- Vegetables – Sliced carrots and chopped celery provide sweetness and texture.
Add-ins and Substitutions
- Bacon Alternative – While many versions of this soup use bacon, you can use crumbled turkey bacon to add a smoky, savory element without using pork.
- Greens – Stir in a handful of spinach at the very end for added color and nutrition.
- Noodles – If you prefer a different shape, rotini or egg noodles work well, though you may need to adjust the simmering time slightly to ensure they are fully cooked.
How to Make Crack Chicken Noodle Soup
- Combine Ingredients: In a large Dutch oven set over medium-high heat, combine the cooked chicken, condensed soup, chicken stock, whole milk, softened cream cheese, sliced carrots, chopped celery, and the ranch dressing mix. (If you are using crumbled turkey bacon, add it at this stage as well). Bring the mixture to a boil.
- Simmer: Once boiling, turn the heat down to medium-low. Let the soup simmer for 20 – 25 minutes to allow the flavors to meld and the vegetables to soften.
- Add Noodles and Cheese: Add the uncooked thin spaghetti (or angel hair) and the shredded mild cheddar cheese to the pot.
- Finish: Continue to simmer until the noodles are fully cooked and tender. Stir well to ensure the cheese is melted and incorporated before serving.
Pro Tip: Break your spaghetti or angel hair pasta in half before adding it to the pot. This makes it easier to eat and prevents the long noodles from clumping together as they cook in the thick broth.
Recipe Tips
- Softened Cream Cheese: Make sure your cream cheese is truly softened before adding it to the pot. If it is cold, it may break into little specks rather than melting into a smooth broth.
- Watch the Salt: Between the condensed soup, ranch packet, and stock, this soup can get salty. Taste it before adding any extra salt, and stick to low-sodium stock if possible.
- Don’t Overcook Pasta: Angel hair cooks very fast. Watch the pot closely once you add the noodles so they don’t become mushy.
FAQs
- Can I use raw chicken? This recipe calls for cooked chicken. If you only have raw chicken, you should poach or sauté it separately before starting the soup.
- How do I store leftovers? Store leftovers in an airtight container in the refrigerator for up to 3 days. Note that the pasta will absorb more liquid as it sits, so the soup will be much thicker the next day.
- Can I freeze this soup? It is not recommended to freeze soups containing cream cheese, milk, and pasta, as the texture can become grainy and the noodles mushy upon thawing.
Serving Suggestions
- Bread: Serve with a crusty baguette or garlic knots to dip into the creamy broth.
- Salad: A fresh garden salad with vinaigrette helps cut through the richness of the cheese and cream.
- Crackers: Simple saltine or oyster crackers are a classic addition for crunch.
Make This Recipe in Advance
- Prep: You can chop the celery, slice the carrots, and shred the chicken a day in advance to make dinner preparation even faster.
- Make Ahead: You can make the soup base (broth, veggies, chicken) ahead of time, but it is best to add the noodles and cheddar cheese right before serving to maintain the best texture.
Crack Chicken Noodle Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
This Crack Chicken Noodle Soup is a rich, creamy, and flavor-packed twist on classic comfort food. Infused with zesty ranch seasoning and melted cheeses, it transforms standard chicken soup into an indulgent meal the whole family will crave. With a velvety broth, tender shredded chicken, and slippy noodles, this soup is warm, satisfying, and incredibly easy to make in one pot.
Ingredients
- 3 cups cooked shredded or chopped chicken breast (rotisserie chicken works great)
- 1 (10.5 oz.) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 cup chopped celery
- 2 medium carrots, sliced
- 1 (1 oz.) packet Ranch dressing mix
- 1 1/2 cups shredded mild cheddar cheese
- 3/4 cup cream cheese, softened
- 8 oz. thin spaghetti or angel hair pasta, uncooked
Instructions
Combine the Base
In a large Dutch oven set over medium-high heat, combine the cooked chicken, condensed soup, chicken stock, whole milk, softened cream cheese, sliced carrots, chopped celery, and the dry ranch dressing mix.
Boil and Simmer
Bring the mixture to a boil. Once boiling, reduce the heat to medium-low and let the soup simmer for 20 to 25 minutes. This allows the flavors to meld and the vegetables to soften.
Add Noodles and Cheese
Break the uncooked pasta in half and add it to the pot along with the shredded mild cheddar cheese.
Finish
Continue to simmer, stirring occasionally, until the noodles are tender and fully cooked. Ensure the cheese is melted and smoothly incorporated before serving warm.
Notes
Avoid Clumping: Break your spaghetti or angel hair pasta in half before adding it to the pot. This makes the soup easier to eat and prevents the long noodles from tangling and clumping together as they cook in the thick broth.
Softened Cream Cheese: Ensure the cream cheese is fully softened (room temperature) before adding it. Cold cream cheese can result in small white specks instead of a smooth, velvety broth.
Turkey Bacon: While many versions of this “crack” chicken soup use bacon, you can stir in crumbled turkey bacon for a smoky, savory crunch without using pork.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 510
- Sugar: 6g
- Sodium: 1450mg
- Fat: 26g
- Saturated Fat: 13g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 29g
- Cholesterol: 115mg
Keywords: crack chicken soup, creamy chicken noodle soup, ranch chicken soup, cheesy chicken soup, comfort food dinner, one pot soup, easy winter meals
