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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Such an awesome dinner to feed the whole family and great way to get the little ones to eat their veggies! My family loves this meal, and I’ve brought it as a meal for Thanksgiving and it was a hit! I use linguine or fettucine noodles instead since I normally have it on hand. Great recipe!
I made this tonight, my Hubby had 2 big bowls. I feel that it turned out a little salty. Next time that I make this…and I will, I will use low sodium broth. The only change that I made is I omitted the cheese soup doubled the shredded cheese and added more bacon bits. Amazing! Thank you
I bet cream cheese would be good in this.
I have done this recipe a couple times and is super good!! This time I added garlic, roasted garlic powder, and cream cheese. OMG amazing!!!
How much cream cheese
Can I use rheems frozen egg noodles instead of dried I usually use them in chicken noodle soup.
You can certainly try it.
I have 5 can of chicken noodles soup what can do with it
You could do something like this recipe with pork or chicken & the chicken noodle soup – https://www.plainchicken.com/souper-pork-chops-slow-cooker/
I always add a can of chicken noodle soup to my cornbread dressing. I make chicken and dressing regularly in the winter.
How many servings is this?
I make this for two and we manage to stretch it to three hearty meals. I usually serve it with a corn muffin or crusty bread.
Can I make this in my crock pot
Sure – Enjoy!
for the Crack Chicken Noodle Soup, is it 2 stalks or 2 ribs of celery? Two stalks seems like a lot??
Do you know the servings this recipe makes?
I have miso. Broth, could i use that ,with the chicken broth, or instead of? Sounds great cant wait to try it on this snowy afternoon.
Technically it should be fine. Be aware that it will totally change the flavor profile of the soup.
I made this last nigh and my husband and I enjoyed it. It was full of flavor and a real quick and easy weekday meal. Question: today I noticed the liquid had mostly absorbed. Do you suggest adding more chicken broth?
You can definitely add more chicken broth when reheating if it is too thick.
So this soup is delicious I did make a few changes just based on our tastes.
First, I fried the bacon in my lodge dutch oven and reserved 2 tbs of the drippings.
Second, I used the reserved drippings to cook the veggies until soft then added the ranch packet and stirred once well incorporated I added chicken stock to deglaze the pan.
Third, I didn't have cream of cheddar soup, so, I used cream of chicken.
Lastly I used half and half instead of milk, and added it just before adding the cheese and noodles.
Not bland at all, definitely a keeper. Even my super picky 5 year old loved it.
In the photo, it appears that you have used spaghetti noodles, is this correct?
Nope. Fine egg noodles as listed in the ingredients
I did not have the cheese soup so I substituted cream of mushroom and added some cheddar cheese to it. It worked out great and taste wonderful. Thanks for the recipe.
will the noodles soak up all the soup or become too mushy if I make enough for a couple of days ?
Instead of egg noodles, would you think orzo pasta would be a good substitute? Just to give it a little more thickness I would guess??
You could certainly give it a try