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Close-up bowl of crack chicken noodle soup topped with crumbled bacon and shredded cheddar cheese

Crack Chicken Noodle Soup

A rich, creamy twist on classic chicken noodle soup loaded with cream cheese, shredded cheddar, crispy bacon, and ranch seasoning. Cozy, comforting, and family-approved in under 45 minutes.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 portions
Course: Dinner, Main Course, Soup
Cuisine: American
Calories: 520
Ingredients Equipment Method Notes

Ingredients
  

  • 3 cups cooked shredded chicken breast rotisserie chicken works great
  • 10.5 oz condensed cream of chicken soup 1 can
  • 6 cups low-sodium chicken stock
  • 1 cup whole milk
  • 3/4 cup cream cheese fully softened to room temperature
  • 1 oz dry ranch dressing mix 1 packet
  • 12 slices thick-cut bacon cooked, drained, and crumbled
  • 1.5 cups shredded mild cheddar cheese
  • 2 medium carrots sliced into thin rounds
  • 1/2 cup chopped celery
  • 8 oz angel hair or thin spaghetti pasta uncooked, broken into thirds before adding

Equipment

  • Large Dutch oven or pot
  • Skillet
  • Ladle

Method
 

  1. Cook the bacon in a skillet over medium heat for 8 to 10 minutes until crispy and golden. Drain on paper towels and crumble into bite-sized pieces. Set aside.
  2. In a large Dutch oven over medium-high heat, combine shredded chicken, condensed cream of chicken soup, chicken stock, whole milk, softened cream cheese, sliced carrots, chopped celery, dry ranch dressing mix, and about two-thirds of the crumbled bacon. Stir well until the cream cheese begins to blend into the broth.
  3. Bring the soup to a gentle boil, then immediately reduce heat to medium-low. Simmer for 20 to 25 minutes, stirring occasionally. Do not allow the soup to return to a hard boil after cream cheese is added as this can cause the dairy to separate.
  4. Break the dry pasta into thirds and add it directly to the pot along with the shredded cheddar cheese. Stir and simmer for 7 to 9 minutes, stirring every couple of minutes, until noodles are fully cooked and tender. Add a splash of extra chicken stock if the soup thickens too much.
  5. Ladle into bowls, top with remaining crumbled bacon, and serve hot immediately.

Notes

Use low-sodium chicken stock to balance the saltiness of the ranch mix. Fully soften cream cheese before adding for a smooth, lump-free broth. Break pasta into thirds before adding for easier spooning. To freeze, store soup without pasta and add freshly cooked noodles when reheating for best texture.