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Crack Chicken Noodle Soup Recipe

4.7 from 747 reviews

A creamy and comforting Crack Chicken Noodle Soup featuring tender shredded chicken, cheesy goodness, and tender noodles simmered in a savory broth with ranch seasoning and fresh vegetables. Perfect for an easy weeknight meal that’s both hearty and flavorful.

Ingredients

Scale

Soup Base

  • 3 cups cooked shredded or chopped chicken breast (rotisserie chicken works well)
  • 1 (10.5 oz) can condensed chicken soup
  • 6 cups low-sodium chicken stock
  • 1 cup whole milk
  • 3/4 cup cream cheese, softened
  • 1 (1 oz) packet Ranch dressing mix

Vegetables

  • 1/2 cup chopped celery
  • 2 medium carrots, sliced

Pasta and Cheese

  • 8 oz thin spaghetti or angel hair pasta (uncooked)
  • 1 1/2 cups shredded mild cheddar cheese

Instructions

  1. Combine Ingredients: In a large Dutch oven over medium-high heat, combine the shredded chicken, condensed chicken soup, chicken stock, whole milk, softened cream cheese, sliced carrots, chopped celery, and Ranch dressing mix. Stir well to mix all ingredients thoroughly.
  2. Bring to a Boil and Simmer: Bring the mixture to a boil, then reduce the heat to medium-low. Let the soup simmer gently for 20 to 25 minutes to allow the flavors to meld and the vegetables to soften.
  3. Add Noodles and Cheese: Add the uncooked thin spaghetti or angel hair noodles along with the shredded mild cheddar cheese to the pot. Continue to simmer until the noodles are fully cooked and tender, stirring occasionally to prevent sticking.

Notes

  • You can substitute rotisserie chicken if you prefer a shortcut.
  • For a thicker soup, reduce the chicken stock by 1 cup.
  • Use low-fat milk and cheese options for a lighter version.
  • Do not add the pasta too early to avoid it becoming mushy.
  • Feel free to add crumbled cooked bacon for an extra savory touch if desired.

Keywords: crack chicken noodle soup, creamy chicken soup, cheesy chicken noodle soup, easy chicken soup recipe, ranch chicken soup