Description
This Crack Chicken Noodle Soup is a rich, creamy chicken noodle soup loaded with ranch seasoning, cream cheese, shredded chicken, and cheddar cheese. Comforting, easy to make, and completely addictive, this one-pot meal is the ultimate cozy dinner for any night of the week.
Ingredients
- 2 cups shredded cooked chicken (rotisserie or leftover)
- 6 oz egg noodles
- 6 cups chicken broth
- 4 oz cream cheese, softened
- 1 packet (1 oz) ranch seasoning mix
- 1 cup shredded cheddar cheese
- 3 cloves garlic, minced
- 1 small onion, chopped
- 2 carrots, diced
- 2 stalks celery, chopped
- 1 tbsp olive oil or butter
- Salt and pepper, to taste
- Optional: chopped green onions or parsley, for garnish
Instructions
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In a large pot, heat olive oil or butter over medium heat. Sauté onion, carrots, and celery until softened, about 5 minutes.
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Add garlic and cook for 1 minute more until fragrant.
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Pour in the chicken broth and bring to a gentle boil.
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Stir in ranch seasoning. Add egg noodles and cook until tender, about 8–10 minutes.
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Reduce heat to low and stir in cream cheese until melted and smooth.
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Add shredded chicken and cheddar cheese. Stir until cheese melts and soup is creamy.
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Season with salt and pepper to taste.
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Garnish with chopped green onions or parsley before serving, if desired.
Notes
- Add spinach or kale at the end for extra nutrition.
- Use gluten-free noodles if needed.
- Pepper jack cheese adds a spicy twist.
- For freezing, omit noodles and add them fresh when reheating.
- Thin with extra broth or milk when reheating to restore creaminess.
