As a baker, I’ve always had a soft spot for comfort food, and this Crack Chicken Noodle Soup is one of my all-time favorites. It’s the kind of dish that warms you from the inside out and is perfect for cozy evenings at home. If you love rich, creamy soups with a hint of spice, this recipe will become a go-to in your kitchen.
What makes this soup stand out is the combination of tender chicken, flavorful seasonings, and the creamy base that gives it a decadent texture. It’s called “Crack Chicken” because of how addictive it is — once you take a bite, you won’t be able to stop. The creamy broth, loaded with chicken, cheese, and just the right amount of seasoning, makes this soup a truly indulgent meal.
The best part? It’s easy to make and doesn’t require hours of prep work. You can have this Crack Chicken Noodle Soup on the table in under an hour, making it a perfect weeknight meal for busy families. Whether you’re sick, looking for comfort food, or just craving something hearty, this recipe ticks all the boxes.
In this version, we’ll be adding a few simple ingredients to make it a one-pot wonder that’s packed with flavor and texture. Once you try it, you’ll understand why it’s earned its name! So, let’s get started and create a bowl of soup that’s sure to impress.
Ingredients + How to Make Crack Chicken Noodle Soup
Ingredients:
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2 chicken breasts (boneless, skinless)
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4 cups chicken broth
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1 can (10.5 oz) cream of chicken soup
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1 package (8 oz) cream cheese (softened)
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1 packet ranch seasoning mix
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried parsley
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2 cups egg noodles (uncooked)
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1 cup shredded cheddar cheese
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Salt and pepper, to taste
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Optional: Chopped green onions or bacon bits for garnish
How to Make Crack Chicken Noodle Soup:
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Cook the Chicken: Start by cooking your chicken breasts. You can either poach them in a pot of water for 20-25 minutes or bake them at 375°F (190°C) for 25 minutes. Once the chicken is fully cooked, shred it using two forks. Set it aside.
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Prepare the Soup Base: In a large pot, combine the chicken broth, cream of chicken soup, and cream cheese. Heat the mixture over medium heat, stirring occasionally until the cream cheese has melted and the broth is smooth and creamy. This forms the rich base of the soup.
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Add Seasonings: To enhance the flavor, stir in the ranch seasoning mix, garlic powder, onion powder, and dried parsley. Season with salt and pepper to taste. Mix everything well to ensure the seasonings are evenly distributed.
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Cook the Noodles: Add the uncooked egg noodles into the pot. Let them cook in the creamy broth for about 7-8 minutes, or until they’re tender and fully cooked. Stir occasionally to prevent the noodles from sticking.
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Combine Chicken and Cheese: Once the noodles are cooked, add the shredded chicken into the pot. Stir to combine, then add the shredded cheddar cheese. Continue stirring until the cheese has melted into the soup, making it even creamier.
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Simmer and Adjust Seasoning: Let the soup simmer for an additional 5 minutes to allow the flavors to meld together. Taste and adjust seasoning if necessary. If you prefer a spicier kick, feel free to add a pinch of red pepper flakes.
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Garnish and Serve: For an extra layer of flavor, garnish the soup with chopped green onions or a sprinkle of bacon bits. This step is optional but adds a nice touch.
Serve your Crack Chicken Noodle Soup hot with crusty bread or crackers for a complete meal. It’s the perfect comfort food that the whole family will love!
How Long to Bake, How to Store Leftovers, and Tips for Perfect Crack Chicken Noodle Soup
How Long to Bake: This Crack Chicken Noodle Soup doesn’t require baking, but it does need some time for the flavors to blend together perfectly. The cooking process involves simmering the soup on the stovetop, and while the noodles cook, it takes about 15-20 minutes in total to prepare and cook the soup. However, if you’re making the chicken in advance, you can speed up the process by using pre-cooked chicken, which cuts down the time significantly.
How to Store Leftovers: If you find yourself with any leftovers, don’t worry – this soup keeps well! To store your Crack Chicken Noodle Soup, let it cool to room temperature before transferring it to an airtight container. Store it in the refrigerator for up to 3 days. When reheating, be sure to do so gently on low heat, as the cream cheese and cheese in the soup can separate if reheated too quickly. You can add a splash of chicken broth or milk to thin it out if it becomes too thick.
For long-term storage, you can freeze the soup for up to 3 months. However, note that the texture of the noodles may change once frozen, so they may become a bit softer upon reheating. If you plan to freeze it, I recommend leaving the noodles out and cooking them fresh when you reheat the soup.
Tips for Perfect Crack Chicken Noodle Soup:
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Don’t Overcook the Noodles: Since the noodles will continue to cook in the soup, make sure you don’t overcook them when adding them to the broth. This will ensure they don’t become mushy.
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Use Full-Fat Cream Cheese: For the creamiest texture, stick with full-fat cream cheese. It will give your soup a rich and velvety texture, making it irresistible.
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Adjust Seasonings to Your Taste: Everyone’s taste buds are different, so feel free to tweak the seasonings. If you like a bit of spice, add some red pepper flakes or cayenne pepper for an extra kick. You can also adjust the ranch seasoning mix to make it more or less flavorful based on your preferences.
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Don’t Skip the Cheese: The shredded cheddar cheese is essential for adding creaminess and depth to the soup. Don’t skimp on this – it’s what makes the soup extra indulgent.
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Serve with Toppings: While the soup is delicious on its own, you can enhance it with toppings like crispy bacon bits, fresh parsley, or sliced green onions. These additions bring a fresh pop of flavor and texture to the dish.
By following these tips, you’ll be able to make a perfectly creamy, flavorful Crack Chicken Noodle Soup that your family will want to enjoy again and again!
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Crack Chicken Noodle Soup Recipe
- Total Time: 35 minutes
- Yield: 4 servings 1x
Description
This Crack Chicken Noodle Soup is the ultimate comfort food that’s creamy, hearty, and loaded with flavor. Perfect for a cozy night in or feeding the whole family, it combines tender chicken, cheesy goodness, and a rich, creamy broth. It’s quick, easy, and packed with the delicious flavors everyone craves. Whether you’re looking for a comforting meal or something to warm you up on a cold day, this recipe is sure to become a favorite!
Ingredients
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2 chicken breasts (boneless, skinless)
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4 cups chicken broth
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1 can (10.5 oz) cream of chicken soup
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1 package (8 oz) cream cheese (softened)
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1 packet ranch seasoning mix
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1 teaspoon garlic powder
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1 teaspoon onion powder
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1 teaspoon dried parsley
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2 cups egg noodles (uncooked)
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1 cup shredded cheddar cheese
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Salt and pepper, to taste
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Optional: Chopped green onions or bacon bits for garnish
Instructions
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Cook the Chicken: Cook the chicken breasts by poaching or baking. Once done, shred them using two forks.
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Prepare the Soup Base: In a large pot, combine chicken broth, cream of chicken soup, and cream cheese. Heat over medium heat, stirring until smooth.
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Add Seasonings: Stir in the ranch seasoning mix, garlic powder, onion powder, and dried parsley. Season with salt and pepper.
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Cook the Noodles: Add the uncooked egg noodles to the pot and cook for 7-8 minutes until tender.
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Combine Chicken and Cheese: Add the shredded chicken and shredded cheddar cheese. Stir until the cheese melts and the soup is creamy.
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Simmer and Adjust Seasoning: Let the soup simmer for 5 more minutes. Taste and adjust seasoning as needed.
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Garnish and Serve: Garnish with green onions or bacon bits, if desired. Serve hot with bread or crackers
Notes
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For extra crunch, add chopped walnuts or almonds as a topping.
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Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
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For a spicier version, add red pepper flakes or cayenne pepper.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Frequently Asked Questions
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Can I use rotisserie chicken instead of cooking chicken breasts? Yes, rotisserie chicken works perfectly in this recipe! It’s a great time-saver and adds a nice depth of flavor. Just shred the chicken and add it to the soup after the noodles are cooked. Since the chicken is already cooked, you can skip the step of cooking the chicken breasts.
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Can I use a different type of noodle? While egg noodles are traditionally used for this soup, you can substitute them with other types of pasta, such as rotini, bow tie pasta, or penne. Keep in mind that different pasta shapes may affect the texture, so adjust the cooking time accordingly to avoid overcooking.
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Can I make this soup in a slow cooker? Yes, you can make Crack Chicken Noodle Soup in a slow cooker! To do so, add all the ingredients (except the noodles and cheese) to the slow cooker. Cook on low for 4-6 hours, or until the chicken is tender. Shred the chicken, then stir in the noodles and cheese, cooking for an additional 30 minutes until the noodles are tender.
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Can I make this soup gluten-free? Absolutely! To make the soup gluten-free, simply use gluten-free pasta. You’ll also want to check that the cream of chicken soup and ranch seasoning mix you use are gluten-free, as some brands contain gluten. Many stores offer gluten-free alternatives to these products.