Dinner

Crack Chicken Noodle Soup Recipe

ByRita Bennet January 2, 2026January 2, 2026

Introduction

Crack Chicken Noodle Soup is a creamy, comforting dish packed with tender chicken, crispy bacon, and cheesy goodness. This hearty soup combines classic flavors with a delicious ranch twist, perfect for warming up any day.

A close-up view of a creamy noodle soup held on a wooden spoon above a pot, showing thick, creamy pale yellow broth with thin noodles mixed inside. The soup has layers of small orange carrot pieces, pale beige potato chunks, and tiny bits of meat or bacon scattered throughout. Green herbs are sprinkled on top, adding small pops of color. The pot is filled with the same noodle mixture, with the wooden spoon angled to hold a generous scoop. The background surface is a white marbled texture with some soft green blurred herbs in the distance. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 cups cooked shredded or chopped chicken breast (rotisserie chicken works too)
1 (10.5 oz) can condensed chicken soup

6 cups low-sodium chicken stock
1 cup whole milk

1/2 cup chopped celery
2 medium carrots, sliced

1 (1 oz) packet Ranch dressing mix
12 slices thick cut bacon, cooked and crumbled
1 1/2 cups shredded mild cheddar cheese

3/4 cup cream cheese, softened
8 oz thin spaghetti or angel hair pasta, uncooked

Instructions

Step 1: Cook the bacon until crisp, then drain, cut into pieces, and crumble. Set aside.

Step 2: In a large Dutch oven over medium-high heat, combine the cooked chicken, condensed chicken soup, chicken stock, milk, cream cheese, sliced carrots, chopped celery, ranch dressing mix, and crumbled bacon. Bring the mixture to a boil.
Step 3: Reduce heat to medium-low and simmer the soup for 20 to 25 minutes to let the flavors meld.
Step 4: Add the uncooked noodles and shredded cheddar cheese to the pot. Continue simmering until the noodles are fully cooked and the cheese is melted.

Tips & Variations

Use rotisserie chicken for a quick shortcut without sacrificing flavor.
Swap mild cheddar for sharp cheddar or pepper jack to vary the flavor intensity.
Add a handful of fresh spinach or kale near the end of cooking for extra greens.

For a lower-fat option, use reduced-fat cream cheese and milk.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much when stored, add a splash of chicken stock or water when reheating to restore a creamy consistency.

How to Serve

This image shows a close-up of a creamy noodle soup being lifted by a wooden spoon. The dish has a thick, smooth, yellowish sauce covering soft, thin noodles that are tangled together. There are small pieces of light-colored chicken and bright orange carrot slices scattered through the soup. Tiny bits of green herbs are sprinkled on top, adding a fresh touch. The background is softly blurred but filled with more of the same noodle soup, resting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without cream cheese?

Yes, you can omit the cream cheese, but it adds a nice creamy texture and tanginess. To compensate, consider adding a little extra cheddar cheese or a splash of heavy cream.

What pasta can I use instead of thin spaghetti?

Angel hair is a great alternative, but you can also use other thin pastas like vermicelli or capellini. Avoid thick pasta types, as they may take much longer to cook and alter the texture of the soup.