Creamy Crack Chicken Soup (Cheddar Bacon Ranch Chicken Soup)
Creamy crack chicken soup takes all the cheddar bacon ranch flavors you know and love from crack chicken and blends them with chicken noodle soup. The result? Only the ultimate in hearty comfort food soup, guaranteed to warm you up and satisfy your entire family!
Have you ever had crack chicken?
It is the best thing ever- that is why it’s called crack chicken after all because it’s so addicting with it’s cheddar, bacon, ranch combo.
We absolutely love crockpot crack chicken. And what could be better than crack chicken?
Crack chicken soup of course!
We’re talking cheddar, bacon, ranch and chicken noodle soup together in one delightfully rich and creamy concoction you’re absolute going to love.
This chicken soup is definitely not your mama’s chicken soup.
Oh no, it’s so much better.
The holy trinity of flavor- cheddar, bacon, and ranch- grace this soup recipe with so much goodness and take it from ordinary to extraordinary.
It’s cheesy, creamy perfection.
You need this soup in your life and in your belly ASAP.
Ingredients
To make this you’ll need:
- Chicken– Rotisserie chicken chopped. You could also use leftover roast chicken. Either way remove the bones and skin.
- Cream of chicken soup– If you have a different cream of soup in your pantry you could sub that in
- Chicken broth– Divided
- Milk– Whole milk for the best texture
- Veggies– Sliced celery and peeled, sliced carrots
- Ranch dressing mix– Your favorite kind that comes in a packet
- Bacon– Crisp, crumbled bacon
- Cheddar– Shredded
- Cream cheese– Softened to room temperature
- Spaghetti– I used thin spaghetti but you could use regular
How to Make
Not only does this soup add layers of flavor to comforting classic chicken noodle soup, but it’s no harder to make than the original.
To make this crack chicken noodle soup recipe, add rotisserie chicken, one can of cream of chicken soup, 6 cups of chicken broth, milk, veggies, ranch seasoning, bacon and cream cheese to a large heavy pot.
Heat the mixture over medium high heat, bringing the soup to a boil.
Once the soup boils, turn the heat down to medium low and let the soup simmer for 20-25 minutes.
After 20-25 minutes, add the noodles to the soup and stir in the cheese.
Let the soup keep cooking until the noodles are al dente, stirring it often enough so the noodles don’t stick together.
At this point, you can remove the soup from the heat and serve it or you can thin it out a bit with the remaining broth.
Enjoy!
Storing Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days.
Reheat the soup on the stove top or in the microwave until warmed through.
Keep in mind the soup will thicken up the longer it sits in the fridge.
Tips and Tricks for the Best Creamy Chicken Soup
- The soup will thicken as it sits.
- Want to make for neater eating? You can break the noodles into halves or thirds before adding them to the pot. If you do break up the pasta, just know that this may make it cook quicker.
- To avoid over cooking the pasta, make sure to remove the soup from the heat as soon as the pasta is al dente. It will continue to cook from the residual heat.
- Serve the soup as is or garnish it with extra crisp bacon crumbles, more sharp cheddar, and even some fresh parsley.
Other Chicken Soup Recipes
Crack chicken soup is hands down the most addictingly delicious chicken soup I’ve ever made!
Make some for your family and watch how quickly it disappears!
Looking for other chicken soup recipes?
Try these:
- Buffalo Chicken Soup
- Asian Chicken Noodle Soup
- Chicken Pesto Soup
- Creamy Chicken & Wild Rice Soup
- Chicken Parmesan Soup
If you’ve tried this CRACK CHICKEN SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Creamy Crack Chicken Soup (Cheddar Bacon Ranch Chicken Soup)
Ingredients
- 3 - 3 1/2 cups chopped rotisserie chicken
- 1 10.5 oz can condensed cream of chicken soup
- 7 cups chicken broth reserve the last cup of broth
- 1 cup milk
- 3 ribs celery thinly sliced
- 2 large carrots peeled & thinly sliced
- 2 1/2 - 3 tbsp ranch dressing mix
- 1 cup crisp crumbled bacon
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese softened
- 8 oz thin spaghetti
Instructions
- In a large heavy bottomed pot combine the chicken, soup, 6 cups of broth, milk, veggies, ranch seasoning, bacon, and cream cheese. Stir together until evenly combined.3 - 3 1/2 cups chopped rotisserie chicken, 1 10.5 oz can condensed cream of chicken soup, 7 cups chicken broth, 1 cup milk, 3 ribs celery, 2 large carrots, 2 1/2 - 3 tbsp ranch dressing mix, 1 cup crisp crumbled bacon, 4 oz cream cheese
- Heat the mixture on medium high heat, bringing the soup to a rolling boil. Immediately reduce the heat to medium low.
- Stirring occasionally, let the soup simmer for 20-25 minutes.
- Add in the noodles, stirring to get them into the soup as they soften, and stir in the cheese.1 1/2 cups shredded cheddar cheese, 8 oz thin spaghetti
- Let the soup continue cooking just until the noodles are al dente, making sure to stir them often enough that they don't stick or clump together.
- If the soup's too thick for your liking, use the remaining cup of broth to thin it out some.
- Remove the pot from heat, and serve the soup immediately.
Notes
- The soup will thicken as it sits.
- Want to make for neater eating? You can break the noodles into halves or thirds before adding them to the pot. If you do break up the pasta, just know that this may make it cook quicker.
- To avoid over cooking the pasta, make sure to remove the soup from the heat as soon as the pasta is al dente. It will continue to cook from the residual heat.
- Serve the soup as is or garnish it with extra crisp bacon crumbles, more sharp cheddar, and even some fresh parsley.
Nutrition
