Description
This creamy Crack Chicken Noodle Soup is a twist on the classic with shredded chicken, egg noodles, and a blend of cream cheese, cheddar, and ranch seasoning. Turkey bacon adds a smoky flavor, making this a satisfying, comforting meal perfect for any chilly night.
Ingredients
Scale
- 2 tablespoons butter
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 3 cups cooked chicken, shredded
- 1 (8-ounce) package of egg noodles
- 1 cup heavy cream
- 1 cup shredded cheddar cheese
- 1/2 cup cooked turkey bacon, crumbled
- 1 (8-ounce) package cream cheese, softened
- 1 packet ranch seasoning mix
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Melt butter in a large pot over medium heat. Sauté chopped onion and minced garlic until onion is translucent, about 3-4 minutes.
- Pour in chicken broth, bring to a simmer, then add shredded chicken and egg noodles. Cook until noodles are tender, around 8-10 minutes.
- Stir in heavy cream, cheddar cheese, turkey bacon, softened cream cheese, and ranch seasoning mix. Continue cooking until the cheese melts and the soup thickens, about 5 minutes.
- Season with salt and pepper to taste. Remove from heat, let sit to thicken slightly, then garnish with fresh parsley and serve hot.
Notes
- For a lower-carb option, swap egg noodles with zucchini noodles.
- To freeze, omit noodles; add freshly cooked noodles upon reheating for best texture.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Calories: 420
- Sugar: 2g
- Fat: 30g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 25g