Crack Chicken Noodle Soup

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I remember the first time I made this Crack Chicken Noodle Soup: the house filled with a salty, creamy aroma and everyone hovered around the pot asking for bowls. It’s basically everything comforting about chicken noodle soup—tender chicken, cozy broth, and noodles—turned up with ranch seasoning, cream cheese, cheddar and bacon for a knock-out, slightly indulgent weeknight crowd-pleaser. Make it when you want a fast family dinner that tastes special without a lot of fuss. If you like homestyle chicken soup but want something richer, this is your move. For a classic lighter version to compare, you might also like this homestyle chicken noodle soup for reference.

Why you’ll love this dish

This soup blends familiar comforts with a few bold inclusions: ranch seasoning for tang, cream cheese for silkiness, cheddar for melty richness, and bacon for crunch. It’s fast to assemble if you have cooked chicken on hand, feeds a crowd, and is intensely satisfying on chilly nights or when you need a hearty, kid-friendly meal.

“A creamy, bacon-studded twist on the classic — my kids declared it the new family favorite.” — a regular weeknight-test review

Reasons people turn to this recipe:

• Quick assembly when using leftover or rotisserie chicken.
• Kid-approved flavors (cheese + bacon = instant popularity).
• One-pot comfort: fewer dishes, big flavor.
• Flexible for weeknight dinners, potlucks, or cozy weekend bowls.

How this recipe comes together

Step-by-step overview: you crisp the bacon, build a creamy, seasoned broth with shredded chicken and veggies, simmer to develop flavor, then finish by cooking thin pasta straight in the soup so it absorbs the broth. Cheese and cream cheese melt in for a velvety texture; bacon folded back in gives salty crunch.

What to expect while cooking:

1. Browning bacon first adds fat and smoky flavor—reserve some crumbles for topping.
2. The base is a combination of condensed soup, stock, milk and cream cheese for body.
3. Simmering 20–25 minutes softens carrots and melds flavors.
4. Uncooked thin spaghetti cooks in the hot broth, tightening the timeline and keeping everything in one pot.

Gather these items

• 3 cups cooked shredded or chopped chicken breast (rotisserie chicken speeds this up)
• 1 (10.5 oz) can condensed chicken soup (cream of chicken)
• 6 cups low-sodium chicken stock (or homemade)
• 1 cup whole milk (substitute half-and-half for extra richness)
• 3/4 cup cream cheese, softened (can use Neufchâtel to cut fat)
• 1 1/2 cups shredded mild cheddar cheese
• 1 (1 oz) packet Ranch dressing mix
• 1/2 cup chopped celery
• 2 medium carrots, sliced
• 12 slices thick-cut bacon, cooked and crumbled (reserve some for garnish)
• 8 oz thin spaghetti or angel hair, uncooked
• Salt and freshly ground black pepper to taste
  Notes/substitutions: use gluten-free thin pasta if needed, or swap noodles for 2 cups cooked short pasta to avoid cooking raw pasta in the soup. For lower-fat options, omit some cheese and use 2% milk, but it will be less creamy. If you want a lighter profile, see a more classic take here: classic chicken noodle soup.

Step-by-step instructions

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1. Cook the bacon until crispy in a skillet. Drain on paper towels, chop, and crumble. Set aside some for garnish.
2. In a large Dutch oven, combine the shredded chicken, condensed chicken soup, chicken stock, whole milk, softened cream cheese, sliced carrots, chopped celery, and the packet of Ranch dressing mix. Stir to combine.
3. Bring the mixture to a gentle boil over medium-high heat, stirring occasionally so the cream cheese melts smoothly.
4. Reduce heat to medium-low and simmer uncovered for 20–25 minutes so the carrots soften and flavors meld.
5. Break the uncooked thin spaghetti into shorter pieces (optional) and add them to the pot along with the shredded cheddar cheese. Stir and simmer until the noodles are tender, about 6–10 minutes for angel hair; check package directions for timing.
6. Taste and season with salt and pepper as needed. Stir in most of the crumbled bacon, reserving some for topping.
7. Ladle into bowls and finish with the reserved bacon and a sprinkle of fresh herbs like parsley or dill if you like.

Pro tip in action: add the pasta near the end to avoid overcooking and to keep the noodles from becoming soggy. If you prefer firmer noodles, cook them separately and add just before serving.

Best ways to enjoy it

• Serve in deep bowls with crusty bread, garlic toast, or warm biscuits for sopping up the creamy broth.
• A simple side salad with a bright vinaigrette cuts through the richness.
• For an informal meal, top each bowl with extra crumbled bacon and a little chopped green onion.
• Turn leftovers into a potluck-friendly stew by reheating gently and adding a squeeze of lemon to brighten flavors.

Storage and reheating tips

• Refrigerator: Cool the soup to room temperature, then transfer to airtight containers and refrigerate up to 3–4 days. Because of the dairy and cooked pasta, consume within that window.
• Freezing: Freeze before adding noodles (pasta can get mushy). Store soup base (without pasta) in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and cook fresh pasta separately when reheating.
• Reheating: Gently reheat on the stovetop over low–medium heat to prevent the dairy from breaking. If the soup seems too thick after chilling, stir in a splash of stock or milk to loosen it. Bring to at least 165°F (74°C) before serving for food safety.
• Food safety: Don’t leave soup at room temperature for more than 2 hours; refrigerate promptly.

Pro chef tips

• Use rotisserie or leftover roasted chicken to save time and add flavor depth from the dark meat if desired.
• Soften cream cheese before adding to avoid clumps—cut it into cubes and whisk as it melts.
• Cook bacon in the oven on a rack at 400°F for even crisping and easier cleanup.
• If you want clearer broth, reduce the condensed soup and increase stock, then finish with a little cornstarch slurry only if you want extra thickness.
• If the soup tastes flat, a teaspoon of lemon juice or a splash of apple cider vinegar at the end brightens the flavors without being noticeable.
• For extra herb freshness, add parsley or dill right before serving rather than during the simmer.

You can also compare technique and proportions with another quick family favorite here: chicken noodle soup quick version.

Creative twists

• Low-carb: Omit noodles; add extra shredded chicken, cauliflower florets or spiralized zucchini at the end.
• Spicy: Stir in red pepper flakes, a jalapeño while simmering, or a drizzle of sriracha to finish.
• Mediterranean spin: Swap ranch mix for Greek seasoning and top with crumbled feta instead of cheddar.
• Vegetarian-ish: Replace chicken with shredded jackfruit or chickpeas and use vegetarian “bacon” or smoked paprika for that smoked note.
• Casserole version: Mix cooked pasta with the soup base, transfer to a baking dish, top with extra cheddar and breadcrumbs, and bake until bubbly for a comfort-food bake.

Helpful answers

Q: Can I use dried pasta straight in the soup?
A: Yes—this recipe calls for uncooked thin spaghetti or angel hair added directly to the simmering soup. Watch timing; angel hair cooks quickly (about 6–8 minutes). For best texture, add pasta late and stir frequently.

Q: How long does this take from start to finish?
A: Active time about 15–20 minutes if chicken is pre-cooked; total time around 35–45 minutes including the simmer. If you cook raw chicken first, add 20–30 minutes.

Q: Can I make this dairy-free?
A: You can omit cream cheese and cheddar and use a dairy-free milk plus a dairy-free cream substitute. The texture and richness will change, so consider adding a bit more stock and a small amount of a non-dairy thickener like blended cashews if you want creaminess.

Q: Is this safe to meal-prep?
A: Yes. Store in the fridge for up to 3–4 days. For freezing, omit noodles, freeze the soup base, and add fresh pasta when reheating.

Q: My soup is too thick after refrigeration. How do I fix it?
A: Thin with warm chicken stock or milk while reheating and stir until smooth. Reheat gently to avoid breaking the dairy.

Conclusion

If you want more inspiration or variations on this indulgent, cheesy take on chicken noodle soup, check out these similar recipes and reads: see this detailed version at Crack Chicken Noodle Soup – My Incredible Recipes, compare techniques at The BEST Crack Chicken Noodle Soup Recipe EVER | The Recipe Critic, or try another angle at Crack Chicken Noodle Soup – Plain Chicken.