Crack Chicken Noodle Soup
This crack chicken noodle soup is absolutely irresistible! It's packed with shredded chicken, bacon, ranch seasonings and noodles, all in a deliciously creamy broth. One bite and you'll be hooked!
Servings: 6 people
Ingredients
- 2 tablespoons butter
- 1 small onion, diced
- 2 large carrots, peeled and diced
- 2 ribs celery, diced
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1 (1-ounce package) dry ranch dressing
- 4 cups cooked shredded chicken
- 8 ounces frozen egg noodles
- 1 cup cooked bacon, more for garnish
- 1 (8-ounce package) cream cheese, softened and cubed
- 1 cup half and half, or milk
- 2 cups shredded cheddar cheese, more for garnish
- green onion, chopped for garnish
Instructions
- Add 2 tablespoons butter, 1 small onion, 2 large carrots, and 2 ribs celery,. Saute until softened over medium heat, about 5 minutes. Add 2 cloves garlic, to the pot and saute for just a minute.
- Add 6 cups chicken broth, 1 (1-ounce package) dry ranch dressing, 4 cups cooked shredded chicken, and 1 cup cooked bacon,. Stir to combine.
- Stir in 8 ounces frozen egg noodles and simmer until the noodles soften, about 10 minutes.
- Stir in 1 (8-ounce package) cream cheese, 2 cups shredded cheddar cheese, and 1 cup half and half,. Heat until the cheeses melt.
- Serve the soup with additional cheddar cheese, bacon, and chopped green onion,. Salt and pepper to taste.
Video
Nutrition
Calories: 658kcal | Carbohydrates: 34g | Protein: 47g | Fat: 36g | Saturated Fat: 17g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.2g | Cholesterol: 187mg | Sodium: 1608mg | Potassium: 643mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4782IU | Vitamin C: 3mg | Calcium: 362mg | Iron: 2mg
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