Why You’ll Love This Recipe
- Rich and Creamy – The combination of cream cheese, cheddar, and whole milk makes this soup incredibly creamy.
- Packed with Flavor – Ranch seasoning, crispy beef, and tender chicken create a bold, savory taste.
- Easy to Make – Using rotisserie chicken and simple ingredients, this soup comes together with minimal effort.
- One-Pot Meal – Less cleanup and more convenience.
- Customizable – You can easily switch up ingredients to fit your taste preferences.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- 3 cups cooked, shredded, or chopped chicken breast (rotisserie chicken works well)
- 1 (10.5 oz.) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- ½ cup chopped celery
- 2 medium carrots, sliced
- 1 (1 oz.) packet Ranch dressing mix
- 12 slices of thick-cut beef, cooked and crumbled
- 1½ cups shredded mild cheddar cheese
- ¾ cup cream cheese, softened
- 8 oz. thin spaghetti or angel hair, uncooked
Directions
- Prepare the beef – Cook, drain, and crumble the beef; set aside.
- Combine Ingredients – In a large Dutch oven, mix the shredded chicken, condensed chicken soup, chicken stock, milk, cream cheese, carrots, celery, Ranch dressing mix, and crumbled beef. Bring to a boil over medium-high heat.
- Simmer – Reduce heat to medium-low and let it simmer for 20–25 minutes to allow the flavors to blend.
- Add Noodles and Cheese – Stir in the noodles and shredded cheddar cheese, continuing to simmer until the noodles are fully cooked.
- Garnish and Serve – Top with extra crumbled beef if desired and serve warm.
Servings and Timing
- Prep Time: 20 minutes
- Cooking Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: Varies (approximately 6–8 servings)
Variations
- Use Different Noodles – Try egg noodles, rotini, or fettuccine instead of spaghetti.
- Swap the Protein – Substitute turkey or ham for the chicken.
- Make It Spicier – Add red pepper flakes or diced jalapeños for a kick.
- Lighter Version – Use reduced-fat cheese and milk for a lighter option.
- Vegetarian Alternative – Skip the meat and use mushrooms or chickpeas for a plant-based version.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing: Freeze for up to 2 months. Let it cool completely before transferring to a freezer-safe container.
- Reheating: Reheat on the stovetop over low heat, stirring occasionally. Add a splash of milk or broth if needed to restore creaminess.
FAQs
1. Can I use a different type of cheese?
Yes! Sharp cheddar, Colby Jack, or even pepper jack can add a new twist to the flavor.
2. Can I make this in a slow cooker?
Absolutely! Add all ingredients except the noodles and cheese, and cook on low for 6 hours. Stir in the noodles and cheese during the last 30 minutes.
3. What can I use instead of Ranch seasoning?
A mix of garlic powder, onion powder, dried dill, and a little salt can replace the Ranch packet.
4. How do I prevent the noodles from getting mushy?
Cook the noodles separately and add them just before serving to prevent them from absorbing too much liquid.
5. Can I make this soup gluten-free?
Yes, use gluten-free noodles and a gluten-free thickener in place of the condensed soup.
6. What’s the best way to thicken the soup?
If you prefer a thicker consistency, mix a little cornstarch with water and stir it in while simmering.
7. Can I use turkey bacon instead of beef?
Yes, turkey bacon works well and keeps the dish lighter.
8. Is this soup good for meal prep?
Yes! It reheats well and makes for a great make-ahead meal.
9. Can I add extra vegetables?
Definitely! Mushrooms, bell peppers, or spinach can add more nutrients and flavor.
10. What sides go well with this soup?
Serve with crusty bread, a side salad, or roasted vegetables for a complete meal.
Conclusion
Crack Chicken Noodle Soup is the perfect combination of creamy, cheesy, and hearty flavors in one comforting bowl. Whether you make it for a cozy dinner, a potluck, or meal prep, it’s sure to be a hit. Try out the variations and enjoy this ultimate comfort food!
Crack Chicken Noodle Soup
- Total Time: 1 hour 5 minutes
- Yield: 6-8 servings
Description
Crack Chicken Noodle Soup is the ultimate creamy, cheesy comfort food loaded with tender chicken, crispy beef, ranch seasoning, and perfectly cooked noodles. This hearty soup is easy to make, packed with bold flavors, and perfect for chilly nights or family dinners.
Ingredients
- 3 cups cooked, shredded, or chopped chicken breast (rotisserie works well)
- 1 (10.5 oz.) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- ½ cup chopped celery
- 2 medium carrots, sliced
- 1 (1 oz.) packet Ranch dressing mix
- 12 slices thick-cut beef, cooked and crumbled
- 1½ cups shredded mild cheddar cheese
- ¾ cup cream cheese, softened
- 8 oz. thin spaghetti or angel hair, uncooked
Instructions
- Prepare the Beef – Cook, drain, and crumble the beef; set aside.
- Combine Ingredients – In a large Dutch oven, mix shredded chicken, condensed chicken soup, chicken stock, milk, cream cheese, carrots, celery, Ranch dressing mix, and crumbled beef. Bring to a boil over medium-high heat.
- Simmer – Reduce heat to medium-low and let it simmer for 20–25 minutes to allow flavors to blend.
- Add Noodles & Cheese – Stir in the noodles and shredded cheddar cheese, simmering until noodles are fully cooked.
- Garnish & Serve – Top with extra crumbled beef if desired and serve warm.
Notes
- To prevent noodles from getting mushy, cook them separately and add them just before serving.
- Swap spaghetti for egg noodles, rotini, or fettuccine.
- Adjust seasoning to taste—add red pepper flakes for spice or extra veggies for more nutrition.
- For a lighter version, use reduced-fat cheese and milk.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
