Crack Chicken Noodle Soup Recipe

This Crack Chicken Noodle Soup is a rich, creamy twist on classic chicken noodle soup that’s loaded with flavor. With tender shredded chicken, egg noodles, cream cheese, and ranch seasoning, this soup is hearty, comforting, and wildly addictive. When I want a cozy meal that feels indulgent but is easy to pull together, this soup is always at the top of my list.

Why You’ll Love This Recipe

I love this soup because it takes the comfort of traditional chicken noodle and upgrades it with bold, creamy, ranch-seasoned goodness. The cream cheese adds richness, the noodles give it substance, and the chicken makes it filling enough to serve as a full meal. It’s one of those recipes I turn to again and again when I want something warm, satisfying, and crave-worthy.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Shredded cooked chicken (rotisserie or leftover works great)

• Egg noodles

• Chicken broth

• Cream cheese, softened

• Ranch seasoning mix

• Cheddar cheese, shredded

• Garlic, minced

• Onion, chopped

• Carrots, diced

• Celery, chopped

• Olive oil or butter

• Salt and pepper to taste

• Optional: green onions or parsley for garnish

Directions

1. I start by heating olive oil or butter in a large pot over medium heat. I sauté the onions, carrots, and celery until softened.

2. I add garlic and cook for another minute until fragrant.

3. Then I pour in the chicken broth and bring it to a gentle boil.

4. I stir in the ranch seasoning, then add the egg noodles and cook until they’re tender.

5. Once the noodles are ready, I reduce the heat and stir in the cream cheese, letting it melt into the broth until smooth.

6. I mix in the shredded chicken and cheddar cheese, stirring until everything is well combined and heated through.

7. I season with salt and pepper, then garnish with green onions or parsley before serving.

Servings and timing

This recipe makes about 6 servings and takes around 35–40 minutes from start to finish, including prep and cook time.

Variations

• I sometimes add a handful of spinach or kale at the end for extra greens.

• Using gluten-free noodles makes it a great option for sensitive eaters.

• I swap cheddar with pepper jack when I want a spicier kick.

• For a lower-carb version, I leave out the noodles and add more veggies or cauliflower rice.

Storage/Reheating

I store leftovers in the refrigerator for up to 3 days in an airtight container. When reheating, I warm it gently on the stovetop or in the microwave, adding a splash of broth or milk to loosen the texture. I don’t recommend freezing this soup with noodles, as they can become mushy—if I want to freeze it, I leave the noodles out and add them fresh when reheating.

FAQs

Why is it called “Crack” Chicken Noodle Soup?

The name comes from the addictive flavor combo of cream cheese, ranch, and cheddar—it’s hard to stop at just one bowl.

Can I use uncooked chicken?

Yes, I’ve made it by simmering raw chicken breasts in the broth until cooked, then shredding and returning them to the pot.

What type of noodles work best?

I prefer egg noodles for their soft texture, but rotini, penne, or even spaghetti broken into pieces also work well.

Can I make it in a slow cooker?

Yes, I add everything except noodles and cheese to the slow cooker and cook on low for 6–7 hours. I stir in noodles and cheese near the end.

Is it okay to use low-fat cream cheese?

Yes, but the soup won’t be as rich. I use full-fat for the creamiest texture and best flavor.

Conclusion

Crack Chicken Noodle Soup is everything I want in a comforting bowl of soup—creamy, hearty, and loaded with flavor. With its easy prep and satisfying ingredients, it’s become one of my go-to meals when I need something warm and delicious on the table fast. Whether I’m cooking for family or just need a bowl of comfort, this recipe always delivers.