Warm and cozy Crack Chicken
Let me set the scene for you: it was one of those drizzly, dreary days that just beg for comfort food. My kids were bickering over which movie to watch, my husband was wrapped up in a football game, and I was left wondering what on earth to make for dinner that everyone would actually eat. Sound familiar?
That’s when I remembered this Crack Chicken Noodle Soup recipe. It’s like a warm hug in a bowl. I had everything I needed—rotisserie chicken, a can of cheese soup I’d forgotten in the pantry, and some egg noodles waiting to shine. Oh, and let’s not forget the bacon. (Because really, what isn’t better with bacon?)
As the soup simmered, the smell started filling the kitchen. Even my son, who claims he “doesn’t like soup,” peeked in and said, “That smells so good!” And when we finally sat down to eat? It was quiet. The good kind of quiet, where everyone’s too busy enjoying the meal to argue over whose turn it is to pick dessert. This soup saved the day, and now it’s my go-to for whenever life feels a little too much. You’ve got to try it—it’s a game changer.
Why You’ll Love This Crack Chicken Noodle Soup Recipe?
Here’s why this soup will win your heart (and stomach):
- Quick Comfort: It’s on the table in just 30 minutes. Weeknight dinner hero? Check.
- One-Pot Wonder: Less cleanup means more time to kick back.
- Flavor Explosion: Cheddar, Ranch, and bacon combine for a savory, creamy broth you’ll want to drink straight from the bowl.
- Family Favorite: Even picky eaters come back for seconds. Trust me on this one.
Ingredient Notes:
Let’s break down the ingredients that make this soup so special:
- Cooked Chicken: Rotisserie chicken is my secret weapon. It’s juicy, flavorful, and saves you a ton of time.
- Condensed Cheese Soup: The creamy base of the soup. It adds a velvety texture and loads of cheesy goodness.
- Chicken Broth: I always use low-sodium broth so I can control the saltiness, but any broth works.
- Ranch Dressing Mix: The magic ingredient. It adds that tangy, herby kick that makes this soup unforgettable.
- Bacon: Crispy, smoky, and just plain delicious.
- Egg Noodles: Fine egg noodles cook quickly and soak up all that amazing broth.
- Cheddar Cheese: Melts right into the soup, making it even creamier and more indulgent.
How To Make Crack Chicken Noodle Soup?
Here’s how to whip up this cozy bowl of happiness:
- Start with the Basics:
Grab a big pot or Dutch oven and toss in your cooked chicken, condensed cheese soup, chicken broth, milk, chopped celery, sliced carrots, Ranch mix, and crispy bacon. It might look like a lot going on, but trust me, it all comes together beautifully. - Heat Things Up:
Bring the pot to a boil over medium-high heat. This is where the flavors start mingling, and your kitchen will begin to smell amazing. - Simmer for Magic:
Lower the heat and let everything simmer for 20-25 minutes. The veggies will soften, and the broth will thicken just enough. It’s like watching a pot of happiness come to life. - Finish with Noodles and Cheese:
Stir in the dried egg noodles and shredded cheddar cheese. Cook for another 5 minutes or until the noodles are tender and the cheese has melted into creamy perfection. - Serve It Up:
Ladle the soup into bowls, top with extra bacon if you’re feeling fancy, and dig in. It’s comfort food at its best.
Storage Options:
Here’s how to handle leftovers (if there are any):
Want To Save This Recipe?
- Refrigerator: Store in an airtight container for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth if it thickens too much.
- Freezer: This soup freezes beautifully! Cool it completely, then store in a freezer-safe container for up to 2 months. Pro tip: Freeze without the noodles and add fresh ones when reheating for the best texture.
Variations and Substitutions:
Want to switch things up? Here are some fun ideas:
- Spicy Twist: Add a pinch of cayenne pepper or some diced jalapeños for a little heat.
- Vegetarian Version: Skip the chicken and bacon, and use vegetable broth with extra veggies like zucchini or mushrooms.
- Cheese Swap: Try gouda, mozzarella, or even a smoky cheddar for a different flavor profile.
- Pasta Alternatives: Use small shells, orzo, or even gluten-free noodles to suit your taste.
What to Serve with Crack Chicken Noodle Soup?
This soup is hearty enough to stand alone, but if you want to elevate the meal, here are some great pairings:
- Crusty Bread: Perfect for soaking up every last drop of that cheesy broth.
- Green Salad: A crisp, simple salad balances the richness of the soup.
- Grilled Cheese Sandwiches: Because you can never have too much cheese.
- Garlic Knots: Soft, buttery, and perfect for dipping.
Frequently Asked Questions:
Can I make this soup ahead of time?
Absolutely! The flavors get even better after sitting. Just reheat gently and add a splash of broth if it thickens too much.
Can I use a different kind of pasta?
Totally! Small shells, macaroni, or even rice would work well.
How do I keep the soup creamy when reheating?
Add a splash of milk or broth while reheating to keep the texture silky smooth.
There you have it—Crack Chicken
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Crack Chicken Noodle Soup
Ingredients
- 3 c chopped cooked chicken rotisserie chicken works great
- 1 10.5-ounce can condensed cheese soup
- 6 c chicken broth no-salt or low-sodium recommended
- 1 c milk
- 2 stalks celery chopped
- 2 carrots thinly sliced
- 1 1-ounce package Ranch dressing mix
- ½ c cooked chopped bacon
- 1 c shredded cheddar cheese
- 8 ounces dried fine egg noodles uncooked
Instructions
- In a pot or Dutch oven combine the chicken that has been cooked, condensed cheese soup, chicken broth, milk, celery that has been chopped, carrots that have been sliced, Ranch dressing mix and bacon that has been cooked and chopped.
- Bring the mixture to a boil by heating it over medium-high heat. Once it starts boiling lower the heat. Let it simmer for about 20 to 25 minutes until the vegetables become tender.
- Add in the dried noodles and shredded cheddar cheese. Keep cooking for another 5 minutes or so until the noodles become perfectly soft and the cheese is all melty.
Notes
- Make sure to choose a condensed cheese soup that is gluten-free.
- Opt for a chicken broth that is certified gluten-free.
- Select dried egg noodles that are also labeled as gluten-free. You can find a variety of gluten-free pasta brands at your grocery store or specialty food stores.
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
