Creamy Crack Chicken Noodle Soup

This creamy crack chicken noodle soup is the ultimate comfort food. It’s loaded with shredded chicken, tender noodles, and a rich, cheesy broth that’s seasoned with ranch and packed with flavor. I like making this soup when I need something hearty, cozy, and seriously crave-worthy.

Why You’ll Love This Recipe

I love how this soup combines everything I enjoy in comfort food—creamy texture, savory chicken, melty cheese, and just the right amount of ranch flavor. It’s a twist on traditional chicken noodle soup that feels indulgent yet familiar. The chicken adds a smoky crunch, and the noodles soak up all that delicious broth. Best part? It’s a one-pot meal that fills me up and warms me to the core.

Ingredients

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

• Boneless, skinless chicken breasts or thighs

• Carrots

• Celery

• Onion

• Garlic

• Chicken broth

• Ranch seasoning mix

• Cream cheese

• Shredded cheddar cheese

• Egg noodles

• Salt and pepper

• Fresh parsley (optional for garnish)

Directions

1. I start by cooking chopped chicken in a large pot until crispy, then transfer it to a plate lined with paper towels. I keep a little of the chicken grease in the pot for flavor.

2. Next, I sauté diced onions, carrots, and celery in the pot until softened, then stir in minced garlic and cook for another minute.

3. I add the raw chicken, ranch seasoning, and chicken broth to the pot. I bring it to a simmer and cook until the chicken is cooked through, about 15–20 minutes.

4. Once the chicken is tender, I remove it and shred it using two forks, then return it to the pot.

5. I stir in cubed cream cheese until melted and smooth, then add the shredded cheddar and let it melt completely.

6. I add the egg noodles and simmer until they’re tender, about 8–10 minutes.

7. I finish by stirring in the crispy chicken and garnish with fresh parsley before serving.

Servings and timing

This recipe makes about 6 hearty servings. It takes around 10 minutes to prep and 35 minutes to cook, so I have it ready in under 45 minutes total.

Variations

When I want to mix things up, I use rotisserie chicken to cut down on cooking time or substitute turkey after the holidays. I sometimes swap egg noodles for rotini or even rice for a different texture. If I like it a bit spicy, I add a pinch of cayenne or some diced jalapeños. For a low-carb version, I skip the noodles and toss in chopped cauliflower instead.

Storage/reheating

I store leftovers in an airtight container in the fridge for up to 4 days. The soup does thicken as it sits, so when I reheat it on the stove or in the microwave, I add a little chicken broth or water to bring it back to a creamy consistency. I don’t recommend freezing it, since the noodles and dairy can separate or turn mushy.

FAQs

Can I use pre-cooked chicken?

Yes, I often use rotisserie chicken or leftover cooked chicken to make this recipe even quicker.

What’s the best noodle for this soup?

I like using wide egg noodles because they cook quickly and hold up well in the creamy broth.

How do I make it spicier?

For a kick, I add red pepper flakes, a dash of hot sauce, or some diced jalapeños to the soup.

Can I make it in a slow cooker?

Absolutely. I add everything except the noodles and dairy to the slow cooker and cook on low for 6–7 hours or high for 3–4. I stir in the cheeses and noodles during the last 20–30 minutes.

Is there a dairy-free version?

To make it dairy-free, I skip the cheese and cream cheese and use a plant-based alternative. It won’t be as rich, but still flavorful with the chicken and ranch.

Conclusion

Creamy crack chicken noodle soup is my go-to when I want something indulgent and cozy without spending hours in the kitchen. With just the right mix of creamy, cheesy, and savory, it’s a satisfying meal that always hits the spot—whether I’m under the weather or just need a big bowl of comfort.