Crack Chicken Noodle Soup
This creamy Crack Chicken Noodle Soup recipe is absolutely addictive! It's a creamy homemade soup packed with tons of flavor and tender chicken. A one-pot meal!
Ingredients
Step 1: Saute veggies
- 1 tablespoon olive oil, divided
- 1/2 cup yellow onion, diced
- 1 cup carrots, diced
- 1/2 cup celery, diced
Step 2: Add seasonings and broth
- 1 teaspoon flour
- 2 tablespoons ranch seasoning mix
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 6 cups chicken broth
Step 3: Cook noodles
- 8 ounces egg noodles
Step 4: Remaining ingredients
- 3 cups cooked rotisserie chicken, shredded
- 2 cups milk
- 4 ounces cream cheese, softened (see notes)
Toppings (optional)
- diced green onions
- shredded cheddar cheese
- bacon, cooked, diced
Instructions
- In a large stockpot or Dutch oven, heat 2 teaspoons of the olive oil on medium high heat.
- Add the diced vegetables and sauté for 4-5 minutes, until they begin to soften.
- Add the remaining one teaspoon of olive oil, then the flour, ranch dressing mix, garlic powder and black pepper. Stir to form a bit of a paste, coating the veggies.
- Next, add the chicken broth, and allow to come to a boil.
- Add the egg noodles and boil for 5-6 minutes until the noodles are cooked.
- Reduce the heat to low, and add chicken pieces and milk. Stir to incorporate.
- Finally, add the softened cream cheese. Allow to melt into the soup stirring occasionally until completely melted, about 4-5 minutes.
- Serve warm.
Video
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Notes
You may need to adjust the cooking time for your noodles based on the package instructions. I like to cook them for 1-2 minutes less than the package instructs, because they will continue to soften while you add the rest of the ingredients.
You really want your cream cheese at room temperature (or very close to it) before adding it! If it's still cold, it will curdle and make little white blobs in your soup.
To get the cream cheese to the right temp, you can place the cream cheese (still in its foil wrapper) in a bowl of warm water. Or, set it out on the counter about an half hour before you start the recipe.
Serving: 1, Calories: 514kcal, Carbohydrates: 23g, Protein: 41g, Fat: 29g, Saturated Fat: 11g, Polyunsaturated Fat: 15g, Cholesterol: 191mg, Sodium: 1894mg, Fiber: 2g, Sugar: 9g
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