Crack Chicken Noodle Soup

5 from 4 votes

This crack chicken noodle soup is the perfect option, because it is so hearty and creamy. The combination of noodles, vegetables, and a flavorful cream sauce make this a go-to soup.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Soup

Cuisine: American

Servings: (about 1 cup per serving)

Calories: 659kcal

Author: Jennifer Fishkind

Ingredients

1 medium carrot diced into thin half slices (about ½ cup)
½ small yellow onion finely minced (about ¼ cup)
1 stalk of celery finely chopped (¼ cup)
1 tbsp salted butter
9 cups water
8 oz thin spaghetti, vermicelli, or angel hair pasta
4 ounces cream cheese cut into chunks
½ cup heavy cream
2 cups cheddar cheese
1 oz packet Ranch seasoning
2 cups chopped rotisserie or cooked chicken
1 pound bacon (cooked and crumbled)
Fresh parsley for garnish (optional)
Salt and pepper (to taste)

Instructions

Melt butter in a stock pot or Dutch oven over medium heat.
Add diced carrots, celery, and onions. Saute for 2-3 minutes until onion softens.
Add 8 cups of water and bring mixture to a boil.
As soon as the mixture is boiling, add pasta. Reduce the heat to medium-low and simmer until the pasta is tender. Stir frequently to prevent noodles from sticking to one another and also to encourage the pasta starch to blend into the broth mixture.
When noodles are cooked, stir in cream cheese pieces and heavy cream. Continue cooking over low, stirring until cream cheese is melted.
Add cheddar cheese and stir until melted and combined. Add Ranch seasoning and packet of Top Ramen seasoning. Stir to combine.
Add in chicken, crumbled bacon, and finely chopped parsley, if desired.
Taste soup and add remaining cup of water if needed for a thinner or less rich soup. Continue simmering to desired consistency. Please note, soup will thicken as it cools or after lengthy simmering. Season with salt and pepper to taste.
Serve immediately.

Video

Notes

Storage:

To Store: Store leftovers in an airtight container in the refrigerator for 3-4 days. This is a fabulous leftover meal, and it makes a large batch, so typically whenever I make it we have it for a couple days in a row.
To reheat: you can place leftovers back on the stovetop or simply pop them in the microwave.

Tips:

Soup thickens substantially after cooked as the starch from the noodles works into the broth. You can add water to thin out the broth, but may need to compensate with additional top ramen seasoning if you add too much.
Additionally, the ranch seasoning and the Top Ramen seasoning (not to mention the bacon) add quite a bit of salt to the soup, so water can be added to balance the seasoning.
Reserve some of the bacon to sprinkle over the top for an added crunch.
For a richer soup, use less water. This soup has plenty of flavor, but it also has a nice classic chicken noodle soup flavor to it. The ranch seasoning, bacon, and cheese give it that touch of “crack chicken” - it makes a nice combo. Super comfort food.

Nutrition