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
Scale
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