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