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
