Make this rich and creamy crack chicken noodle soup. This addictive recipe combines classic comfort with cheesy, bacon-loaded flavor for an easy weeknight meal.
Author:jesscarter
Prep Time:15 min
Cook Time:4 hours
Total Time:4 hours 15 min
Yield:6 servings 1x
Category:Dinner
Method:Stovetop/Slow Cooker
Cuisine:American
Diet:Low Fat
Ingredients
Scale
1 pound boneless, skinless chicken breasts or thighs
6 cups chicken broth
1 cup water
1 (8 ounce) package cream cheese, cubed
1 (1 ounce) packet dry ranch seasoning mix
4 slices bacon, cooked and crumbled
1 cup shredded sharp cheddar cheese
8 ounces egg noodles
1/2 cup chopped celery
1/2 cup chopped carrots
Salt and black pepper to taste
Instructions
Place the chicken breasts, chicken broth, and water in a large pot or slow cooker. Cook on high for 3-4 hours or until the chicken is fully cooked and easily shredded.
Remove the chicken and shred it using two forks. Return the shredded chicken to the pot.
Add the cubed cream cheese and the dry ranch seasoning mix to the pot. Stir constantly over medium heat until the cream cheese is fully melted and the soup is creamy. Do not let it boil once the cream cheese is added.
Stir in the cooked, crumbled bacon, chopped celery, and chopped carrots. Simmer for 10 minutes until the vegetables soften slightly.
Add the egg noodles and cook according to package directions, usually 6-8 minutes, until tender.
Stir in the shredded cheddar cheese until melted and smooth.
Taste the soup and add salt and pepper as needed. Serve hot.
Notes
For a keto friendly chicken noodle soup variation, substitute zucchini noodles or shirataki noodles for the egg noodles.
You can make your own homemade ranch seasoning mix using dried herbs if you prefer to control the sodium content.
If using a stovetop method, cook the chicken in the broth until done, then proceed with the remaining steps, keeping the heat low when adding the cream cheese.