Crack Chicken Noodle Soup – this soup should come with a warning label! SO GOOD!!! Ready in 30 minutes! Chicken, cheese soup, milk, chicken broth, celery, carrots, ranch mix, bacon, cheddar cheese, and egg noodles. Everyone went back for seconds – even our super picky eaters! A great kid-friendly dinner!! We love this soup! #soup #bacon #chickennoodlesoup #crackchicken
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Pin This RecipeThis Crack Chicken Noodle Soup is ridiculously good. We ate this for lunch and dinner on the same day. We just couldn’t get enough of it! Chicken Noodle Soup loaded with cheddar, bacon, and ranch. I mean, how could this be bad?!?!? This not only tastes great, but it is also super easy to make. PLUS it is ready in under 30 minutes. Quick, easy and delicious – my three favorite things!
To cut down on the prep time of this Crack Chicken Noodle Soup, I used rotisserie chicken for the cooked chicken. Rotisserie chicken is my favorite short cut. I always have at least two shredded chickens in the freezer at all times.
I need to warn you that this Crack Chicken Noodle Soup is highly addictive. Chicken Legs has already requested it again this weekend. I can’t wait!!! We like to serve it with some cornbread or a crusty roll and butter.
Crack Chicken Noodle Soup
Equipment:
Ingredients:
- 3 cups chopped cooked chicken (I use rotisserie chicken)
- 1 (10.5-oz) can condensed cheese soup
- 6 cups chicken broth (no-salt or low-sodium recommended)
- 1 cup milk
- 2 stalks celery chopped
- 2 carrots thinly sliced
- 1 (1-oz) package ranch dressing mix
- ½ cup cooked chopped bacon
- 1 cup shredded cheddar cheese
- 8- oz dried fine egg noodles uncooked
Instructions:
- In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, ranch dressing mix, and cooked chopped bacon.
- Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
- Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.
Notes:
- Here is our recipe for Homemade Ranch Dressing Mix: https://www.plainchicken.com/homemade-ranch-dressing-mix/
- Use no-salt or low-sodium chicken broth.
Steph
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Looks good. Have you made it in a slow cooker? if so how long and did you add everything at the beginning?
I have a few canned chicken noodle soups, can I use those and add the rest?
Ingredient list says "1 (1-oz) package Hidden Valley Original Ranch Salad Dressing & Seasoning Mix' – assuming this is a typo and it is 1 (16oz) package…
Nope. Not a typo. Each packet of dry ranch dressing mix is 1-ounce.
I linked to the package in the ingredients
This stuff is insane good! I have been making it weekly!
This was amazing, we had it for dinner tonight.
This has got to be the best chicken recipe ever! I see it every where and people are nuts over it. I am going to try.
In my opinion — it is!!! Yummy!!
Have you tried it with zucchini noodles instead of the egg noodles?
Has anyone figured out the nutritional information for this?
I just tallied up the total number of Weight Watchers points for this fantastic soup. I used whole milk and 6 strips of bacon and assumed that it serves six people. One serving is 9 points. The whole pot is 55 points.
Just made this–me and my hubby love it! Both for the taste & ease of prep. Thanks for sharing!
Going to make this over the weekend. My family prefers creamy soups over broth based ones.
Does this soup get a little creamy?
If not, has anyone tried adding cornstarch or making a roux?
It’s pretty creamy.
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We do not have ‘Cheese’ soup or ‘Ranch’ salad dressing in Australia."….what can I substitute them with?
I made my own cheese soup.. store was out… just googled it, was super easy 😘
Could you sub white rice for the noodles for this?
Could you use canned chicken? Or would you recommend against that?
Should be just fine with the canned chicken. Enjoy!
Could you use canned chicken in place of "real" chicken?
Sure! If you prefer the canned chicken, you should definitely use it. Enjoy!
Made this tonight and it was a winner. My husband ate two bowls and said I could make it anytime. That is a high complement from him as he is very picky. I froze the leftovers, so I will see how that goes. The only thing I would change is I would not add the bacon next time, as it was a little salty for me and I don't think the bacon added anything to the soup. Definitely a recipe worth keeping.