There’s just something about a warm bowl of crack chicken noodle soup that makes everything feel right in the world. It’s rich, creamy, and flavorful—like classic chicken noodle soup but with a deliciously cheesy, ranch-flavored twist. If you’ve ever craved comfort food that hits all the right notes—savory, hearty, and just a little indulgent—this is it.
This soup is perfect for busy weeknights, chilly evenings, or whenever you need a bowl of something genuinely satisfying. Plus, it’s easy to make with simple ingredients you probably already have in your kitchen. Trust me, once you try this, it will quickly become a regular in your meal rotation!
Why I Love This Crack Chicken Noodle Soup
I’ve always been a fan of classic chicken noodle soup, but sometimes, I just want something more decadent, creamier, and packed with extra flavor. That’s when I discovered crack chicken noodle soup.
It combines the comforting warmth of traditional chicken noodle soup with the unbeatable trio of cheese, ranch seasoning, and cream. The result? A soup so good, you might find yourself making it twice in one week. (Not that I’d blame you!)
What I love most is how versatile it is. You can use rotisserie chicken for a quick version or cook your own for extra flavor. Plus, it’s super kid-friendly—my family always requests seconds!
If you love rich, creamy comfort food like this, you might also enjoy trying Chicken and Shrimp Carbonara, another delicious dish packed with flavor and indulgence.
Key Ingredients for Crack Chicken Noodle Soup
This soup combines everyday ingredients, but each plays a crucial role in making it incredibly delicious.
- Chicken—I like to use shredded rotisserie chicken for convenience, but you can also cook and shred your own. Boneless, skinless chicken breasts or thighs work perfectly.
- Egg Noodles – The classic noodle choice for this soup. However, if you don’t have egg noodles, you can use pasta like rotini or rice for a gluten-free option.
- Cream Cheese – This makes the soup irresistibly creamy. Full-fat gives the best texture, but you can use reduced-fat if needed.
- Cheddar Cheese – Sharp cheddar melts beautifully and adds the perfect cheesy touch. You can swap it for Colby Jack or Monterey Jack.
- Chicken Broth – A good-quality broth makes all the difference. If you like a richer flavor, use homemade broth.
- Ranch Seasoning – The secret ingredient! It adds that signature “crack chicken” flavor. You can use a store-bought packet or make your own with dried herbs and spices.
- Garlic & Onion – These build depth of flavor and make the soup taste homemade.
- Heavy Cream – This takes the creaminess up a notch. You can substitute half-and-half for a lighter version.
- Butter – Adds richness and enhances the flavors.
Optional Add-ins: Want to switch things up? Add mushrooms, spinach, or diced bell peppers for extra texture and nutrients.
If you’re cooking your own chicken instead of using rotisserie, consider marinating it beforehand with this easy 4-Ingredient Chicken Marinade for an extra boost of flavor
How to Make Crack Chicken Noodle Soup
Making this soup is as easy as it is delicious! Here’s how to do it:
1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onions and minced garlic, and cook until the onions are soft and fragrant about 2-3 minutes. This will build a flavorful base for the soup.
2: Add the Chicken & Broth
Pour in the chicken broth and bring it to a simmer. Add the shredded chicken, ranch seasoning, salt, and pepper. Let it cook for about 5 minutes so the flavors start blending.
3: Make It Creamy
Reduce the heat and stir in the cream cheese, heavy cream, and shredded cheddar cheese. Stir continuously until everything melts and becomes smooth.
4: Cook the Noodles
Add the egg noodles and cook them in the soup for 7-8 minutes or until tender. Be careful not to overcook them—they should be soft but not mushy.
5: Serve & Enjoy!
Ladle into bowls and garnish with extra cheese or fresh parsley for a pop of color. Enjoy the creamy, cheesy, and oh-so-satisfying goodness.
Chef’s Tips & Variations for Crack Chicken Noodle Soup
You love an easy and forgiving recipe if you’re anything like me. Luckily, crack chicken noodle soup is just that! Here are some pro tips and fun variations to make it even better.
Tips for the Best Crack Chicken Noodle Soup
- Use Freshly Shredded Cheese – Pre-shredded cheese contains anti-caking agents that can make the soup grainy. Shredding your cheese melts much smoother!
- Don’t Overcook the Noodles – Since they’ll keep soaking up liquid as the soup sits, it’s best to cook them until tender. If you plan on having leftovers, consider cooking the noodles separately and adding them as needed.
- Balance the Salt – This soup already has much salt from the ranch seasoning and cheese. Taste before adding extra!
- Thin It Out If Needed – If your soup becomes too thick, add more broth or a splash of milk until it reaches the perfect consistency.
Fun Variations to Try
- Low-Carb Version – Swap the noodles for cauliflower rice or zucchini noodles to make it keto-friendly.
- Spicy Kick – Love a little heat? Add diced jalapeños, crushed red pepper flakes, or a splash of hot sauce.
- Extra Veggies – Stir in spinach, kale, mushrooms, or bell peppers for added texture and nutrition.
- Dairy-Free Option – Use full-fat coconut milk instead of heavy cream and a dairy-free cheese alternative. This slightly changes the flavor, but it’s still delicious.
- Slow Cooker Method – Want a hands-off approach? Simmer the soup on low for 4-6 hours, then stir in the cheese and noodles during the last 30 minutes.
Storing, Reheating & Freezing the Crack Chicken Noodle Soup
I love making a big batch of this soup because the leftovers taste just as good (if not better) the next day! Here’s how to store and reheat it properly.
Storing Leftovers
Let the soup cool completely, then store it in an airtight container in the fridge for up to 4 days. Remember that the noodles will continue to absorb the broth, so you may need to add extra liquid when reheating.
Reheating
Warm the soup over low heat on the stovetop, stirring occasionally. If it’s too thick, add a splash of broth or milk to loosen it up. You can also microwave it in 30-second intervals, stirring in between, until heated through.
Freezing Tips
If you plan to freeze this soup without the noodles, I recommend doing so. The creamy broth and chicken freeze beautifully, but the noodles can get mushy when thawed. Freeze the soup in a sealed container for up to 3 months, then add fresh-cooked noodles when reheating.
Frequently Asked Questions about Crack Chicken Noodle Soup
1. Can I use a different type of pasta?
Absolutely! While egg noodles are the classic choice, you can use rotini, bowtie, or even small-shell pasta. Just keep an eye on the cooking time so they don’t overcook.
2. What’s the best way to make this soup thicker?
If you want a thick, creamy soup, stir in a little cornstarch slurry (1 tablespoon of cornstarch mixed with two tablespoons of water) before adding the cheese. It helps give the soup a rich, velvety texture.
3. Can I make this soup in an Instant Pot?
Yes! Sauté the onion and garlic using the sauté function, then add the chicken, broth, and ranch seasoning, and cook on high pressure for 10 minutes. Quick release: stir in the cheese and cream, and finally, add the noodles and let them cook on the “Keep Warm” setting until tender.
What to Serve with Crack Chicken Noodle Soup
This soup is hearty enough to be a complete meal on its own, but if you want to round it out, here are some delicious pairing ideas:
- Crusty Bread – A warm baguette or garlic bread is perfect for soaking up that creamy broth.
- Side Salad – A fresh green salad with a tangy vinaigrette balances out the soup’s richness.
- Roasted Vegetables – Try some roasted Brussels sprouts, asparagus, or carrots for a healthy side.
- Grilled Cheese – Because why not? A gooey grilled cheese sandwich takes comfort food to the next level.
Final Thoughts: Try Crack Chicken Noodle Soup Tonight!
If you’re looking for a new comfort food favorite, this crack chicken noodle soup is it. It’s rich, creamy, cheesy, and packed with so much flavor. Plus, it’s ridiculously easy to make.
So grab a spoon, cozy up, and enjoy a bowl (or two). I think you’re going to love this one!
Print
Crack Chicken Noodle Soup
- Total Time: 40 minutes
- Yield: 6 servings 1x
Description
Indulge in this rich and creamy Crack Chicken Noodle Soup, a comforting twist on classic chicken noodle soup with cheesy, ranch-flavored goodness. Perfect for chilly evenings or busy weeknight dinners!
Ingredients
The Soup Base:
- 2 tablespoons butter
- 1 medium onion, diced
- 3 garlic cloves, minced
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken (or cooked chicken breasts)
- 1 packet (1 oz) ranch seasoning mix
- Salt and pepper, to taste
The Creamy Base:
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 ½ cups shredded cheddar cheese
The Noodles:
- 3 cups egg noodles
Optional Add-ins:
- 1 cup spinach or kale, chopped
- 1 cup mushrooms, sliced
- 1 diced bell pepper
Garnishes:
- Fresh parsley, chopped
- Extra shredded cheddar cheese
Instructions
- Sauté the Aromatics
First, melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, stirring occasionally. Cook for 2-3 minutes until the onions are translucent and fragrant, creating a flavorful base for the soup. - Add the Chicken and Broth
Next, pour in the chicken broth and bring it to a gentle simmer. Stir in the shredded chicken, ranch seasoning, salt, and pepper. Allow the mixture to cook for 5-7 minutes so the flavors can blend perfectly. - Incorporate the Creamy Ingredients
Reduce the heat to low, then add softened, heavy cream, and shredded cheddar cheese. Stir continuously until the cheeses melt and the soup becomes smooth and creamy. - Cook the Noodles
Afterwards, add the egg noodles directly to the soup. Let them cook for 7-8 minutes, stirring occasionally, until tender but not overcooked. Be sure to monitor this step carefully to avoid mushy noodles. - Add Optional Ingredients (If Using)
If desired, stir in spinach, mushrooms, or bell peppers during the last few minutes of cooking. Allow them to soften slightly while maintaining their texture and nutrients. - Serve and Garnish
Finally, ladle the soup into bowls and garnish with fresh parsley or extra cheddar cheese for a pop of color and flavor. Serve immediately and enjoy the creamy, cheesy goodness!
Notes
- Use Freshly Shredded Cheese: Pre-shredded cheese often contains anti-caking agents that can make the soup grainy. Shredding your own cheese ensures a smooth, creamy texture.
- Prevent Overcooked Noodles: Cook the noodles until just tender, as they will continue absorbing liquid while sitting in the soup. For leftovers, consider cooking the noodles separately and adding them when reheating.
- Adjust the Consistency: If the soup becomes too thick, simply add a splash of broth or milk to thin it out to your liking.
- Low-Carb Option: Swap the egg noodles for zucchini noodles or cauliflower rice to make this dish keto-friendly.
- Storage Tip: Store leftovers in an airtight container in the refrigerator for up to 4 days. If freezing, omit the noodles and add fresh ones when reheating.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg