This crack chicken noodle soup is one of my favorite comfort meals when I want something creamy, filling, and deeply warming. I like how it takes the familiar feel of chicken noodle soup and turns it into something richer and more satisfying. The creamy broth, tender chicken, and noodles come together in a way that feels cozy and hearty every single time I make it.
Why You’ll Love This Recipe
I love this recipe because it is simple to make yet tastes like something special. I enjoy how the flavors blend together into a creamy, savory soup that feels perfect for cold days or when I need a comforting dinner. I also appreciate that it reheats well and can easily be customized to my taste.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
I begin by heating the olive oil in a large pot over medium heat. I add the onion, carrots, and celery and cook them until softened. I stir in the garlic and let it cook briefly until fragrant.
I add the chicken breasts and chicken broth, bring everything to a boil, then reduce the heat and let it simmer until the chicken is fully cooked. I remove the chicken, shred it, and return it to the pot.
I stir in the cream cheese, cheddar cheese, and ranch seasoning, mixing until the broth becomes smooth and creamy. I add the egg noodles and cook until they are tender. I finish by seasoning the soup with salt and black pepper before serving.
Servings And Timing
I usually make about 6 servings with this recipe.
Preparation time is around 15 minutes.
Cooking time is about 35 minutes.
Total time is approximately 50 minutes.
Variations
I sometimes replace the egg noodles with cooked rice for a different texture. I also like adding spinach or peas near the end for extra vegetables. When I want more spice, I add a pinch of red pepper flakes.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, I warm the soup slowly on the stovetop or in the microwave, adding a little broth or water if it has thickened too much.
FAQs
Can I use cooked chicken instead of raw chicken?
I often use shredded rotisserie chicken and simply add it after the broth is heated.
Can I make this soup ahead of time?
I like making it a day ahead because the flavors develop even more as it sits.
Can I freeze this soup?
I find it freezes best without the noodles, then I add fresh noodles when reheating.
How can I make it thicker?
I let it simmer longer or add a little extra cream cheese to thicken the broth.
Can I make this soup lighter?
I sometimes use reduced-fat cream cheese and less cheese overall, and it still tastes great.
Conclusion
This incredible crack chicken noodle soup is a recipe I come back to whenever I want something comforting and reliable. I love how creamy and satisfying it is, and it always feels like a meal that brings warmth and comfort to the table. It is simple, cozy, and perfect for sharing with family or enjoying as leftovers.
This creamy and comforting crack chicken noodle soup combines tender chicken, hearty noodles, and a rich, cheesy broth seasoned with ranch for a cozy twist on a classic favorite.
Ingredients
2 tablespoons olive oil
1 medium onion, diced
2 carrots, sliced
2 celery stalks, chopped
3 cloves garlic, minced
2 pounds boneless skinless chicken breasts
8 cups chicken broth
8 ounces cream cheese, softened
1 cup shredded cheddar cheese
2 cups egg noodles
1 packet ranch seasoning mix
1 teaspoon salt
½ teaspoon black pepper
Instructions
Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until vegetables begin to soften, about 5–7 minutes.
Stir in garlic and cook for 1 minute until fragrant.
Add chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until chicken is fully cooked.
Remove chicken, shred it with two forks, and return it to the pot.
Add cream cheese, cheddar cheese, and ranch seasoning. Stir until the cheeses melt and the broth is smooth and creamy.
Add egg noodles and cook until tender, about 8–10 minutes.
Season with salt and black pepper to taste. Serve hot.
Notes
Use rotisserie chicken to save time; add it after the broth is hot.
Swap egg noodles for rice or gluten-free pasta if desired.
Add spinach, peas, or corn for extra vegetables.
Freeze without noodles for better texture when reheated.
Thin leftover soup with broth or water when reheating.
