Crack Chicken Noodle Soup 💛🍲🐔

Ultra-creamy, cozy, and packed with flavor—tender chicken, egg noodles, cheddar, ranch, and a kiss of bacon. Everyone’s favorite bowl!

Ingredients (Serves 6–8)

• Olive oil: 1 tablespoon
• Butter: 2 tablespoons
• Onion: 1 small, diced
• Garlic: 3 cloves, minced
• Carrots: 2, sliced
• Celery: 2 stalks, sliced
• Chicken broth: 8 cups
• Chicken: 3 cups cooked, shredded (rotisserie or poached)
• Ranch seasoning: 2–3 tablespoons
• Cream cheese: 8 oz, softened and cubed
• Cheddar cheese: 1½ cups, shredded
• Egg noodles: 8 oz (about 4 cups)
• Bacon: 6 slices, cooked and crumbled
• Green onions: 3, sliced
• Salt & pepper: to taste
• Optional heat: ¼ teaspoon chili flakes

Instructions

1. Sauté aromatics: In a large pot, heat olive oil and butter. Add onion, carrots, and celery; cook 5–6 minutes. Stir in garlic for 30 seconds.
2. Simmer base: Pour in chicken broth and bring to a gentle boil. Stir in ranch seasoning.
3. Add noodles: Add egg noodles and cook until just tender (6–8 minutes).
4. Make it creamy: Lower heat. Stir in cream cheese until melted, then add cheddar until smooth.
5. Finish: Fold in shredded chicken and half the bacon. Season with salt, pepper, and chili flakes if using. Simmer 2–3 minutes.
6. Serve: Ladle into bowls and top with remaining bacon and green onions.

Tips

• Texture control: Cook noodles separately if you plan to store; add to bowls when serving.
• Extra rich: Swap 1 cup broth for milk or half-and-half.
• Shortcut: Use rotisserie chicken and bagged matchstick carrots.

Caption & engagement

Caption: “Crack Chicken Noodle Soup—creamy, cheesy, and downright addictive! 💛🍲🐔”

• Comment prompt: “Team extra bacon or extra cheddar?”
• Rotating closers: “Save for cozy soup nights.” • “Tag a friend who needs comfort food.” • “Weeknight dinner, guaranteed crowd-pleaser.”
• Call to action: “If you love this, hit follow and drop a ‘SOUP’ in the comments to keep my recipes coming!”