Description
Crack Chicken Noodle Soup – the ultimate comfort food that takes a classic recipe and kicks it up a notch with a creamy, indulgent twist. This irresistible dish combines tender shredded chicken, rich broth, and a decadent blend of cheeses and bacon to create a truly crave-worthy meal.
Ingredients
- 2 cup cooked chicken, shredded
- 4 cup chicken broth
- 2 cup water
- 1 cup heavy cream
- 8 ounce cream cheese, softened
- 1 packet ranch seasoning mix
- 1 cup shredded cheddar cheese
- 3 cup uncooked egg noodles
- 4 slices bacon, cooked and crumbled
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon black pepper
- 2 green onions, sliced (optional, for garnish)
Instructions
1. In a large pot or Dutch oven, combine the chicken broth, water, heavy cream, cream cheese, ranch seasoning, garlic powder, onion powder, and black pepper. Heat over medium, whisking occasionally, until the cream cheese has melted and the mixture is smooth and creamy.
2. Stir in the shredded chicken and bring the mixture to a gentle simmer, allowing the flavors to meld together.
3. Add the uncooked egg noodles to the simmering soup and cook for 8-10 minutes, stirring occasionally, until the noodles are tender and cooked through.
4. Stir in the shredded cheddar cheese and crumbled bacon, mixing until the cheese has melted and the soup is wonderfully creamy and indulgent.
5. Ladle the Crack Chicken Noodle Soup into bowls and garnish with sliced green onions, if desired. Savor every comforting, flavor-packed bite!
Notes
Use a rotisserie chicken for convenience.
Cook the noodles al dente to prevent overcooking.
Adjust creaminess by adding more broth or cream as needed.
Season to taste with additional spices.
Nutrition
- Serving Size: 1 1/2 cup
- Calories: 470
- Sugar: 2 grams
- Sodium: 900 milligrams
- Fat: 27 grams
- Saturated Fat: 15 grams
- Unsaturated Fat: 10 grams
- Trans Fat: 0 grams
- Carbohydrates: 27 grams
- Fiber: 1 gram
- Protein: 29 grams
- Cholesterol: 90 milligrams