Crack chicken noodle soup is not like your usual chicken soup. Loaded with chicken, crispy bacon, vegetables, and tender pasta in a creamy broth and totally irresistible! You will probably want to make a double batch.

three bowls of loaded chicken noodle soup

The name says it all! You won’t be able to resist this soup and you won’t want to! It’s the perfect combination of all the things you love about chicken soup but loaded with some extras.

What I love about it is that it’s a whole new soup but you can use mostly leftover ingredients. Cooked chicken from a previous recipe, bacon from breakfast, that half box of pasta, and those bits of vegetables from dinner two nights ago.

It’s perfect for chilly nights, and full of ingredients the whole family loves. So you know it’s going to be a big hit.

And the one pot recipe makes me happy I don’t have to wash extra dishes! Just like this spicy lasagna soup and this marry me chicken soup.

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soup ingredients in individual bowls with text overlay labeling them

See recipe card for complete information on ingredients and their quantities.

Ingredient Notes

Chicken – Use already cooked chicken breasts or dark meat. Shred or dice it into bite sized pieces.
Ranch seasoning – Store bought dry ranch dressing mix or dip packet or same amount in a homemade mix.
Condensed soup – I like the cream of chicken soup but you can also substitute cream of celery or cream of mushroom soup.
Cheese – Sharp cheddar cheese is best for the flavor but you can also use mozzarella.
Shredded cheese – Sharp cheddar cheese is best but mozzarella is a great choice too.
Pasta – I use think pasta noodles like angel hair pasta or vermicelli because it cooks quickly. Break into 2-3 pieces. If you use spaghetti or something slightly thicker you will need to increase the cooking time.
Broth – I use chicken broth or chicken stock but you can also use vegetable stock. Low sodium is better because the ranch seasoning and bacon have salt in them.

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How To Make Crack Chicken Noodle Soup

In a large pot or dutch oven, cook the bacon pieces over medium heat until crispy and the fat rendered out. Remove with a slotted spoon to a paper towel lined plate and set aside.

carrots, onion, and celery cooking in a white pot with a wood spoon

Add the onions, carrots, and celery, to the bacon grease in the pan and cook for a few minutes until they start to soften. Add in the garlic and cook for another minute or two until you can smell it.

carrots and celery cooking in a white pot with a wood spoon

Sprinkle in the ranch mix and stir to coat the vegetables. Pour in the broth and scrape the bottom of the pot to get that extra flavor.

Stir in the condensed soup, cooked chicken, milk, and cream cheese. Stir to combine and melt the cream cheese. Bring to a boil. Reduce to low and simmer for 15 minutes. Stir in the broken noodles and most of the cheese.

soup pot with cream broth and dry noodles being added in

Cook for another 5 minutes or until noodles are tender. Remove from heat and stir in the bacon.

pot of creamy chicken noodle soup with parsley on top

Taste and season with salt and black pepper if it needs it. Serve warm and garnish with extra bacon and cheese.

For the full recipe and detailed instructions, please refer to the recipe card at the bottom of the post.

pot of chicken noodle soup with a ladle in it

Storage & Reheating

Keep any leftovers in the fridge for 3-4 days in an airtight container. After that the pasta starts to get too soft.

Reheat in the microwave or on the stovetop until warmed through. I don’t recommend freezing it because the dairy can separate and get grainy and the pasta will get mushy.

close up of noodle soup with bacon and cheese

Serving Suggestions

This bowl of soup is thick and hearty and will fill you up for sure. But if you want to stretch it or lighten up the meal, try it with your favorite salad.

A Cobb salad would work great because you will already have some bacon cooked and ready to go. A Caesar salad is delicious too!

spoon holding a bite of soup over a bowl

Crockpot Variation

You can make this in a slow cooker as well! Just add all the ingredients (minus the noodles) into the bowl and cook on low for 2 hours.

Add in the noodles about 15-20 minutes before you plan to eat it.

For this version, I like to use homemade or frozen egg noodles. They are convenient, cook fast, and hearty enough to not get mushy in the soup.

close up of side of soup bowl with a spoon in it

Recipe Tips & Tricks

Make it creamier – Whole milk gives the best texture or swap in half & half for part of the milk.
More veggies – I like to add in some potatoes too. They melt into the soup and make it thicker. Some sliced mushrooms are great too!
Quick prep shortcuts – A rotisserie chicken for easier prep, but stick with real bacon and not “bacon bits” because the flavor and texture is better.
Noodle swaps – Egg noodles or spaghetti work great, just allow extra cooking time for the noodles to cook through.
Thick or thin – The soup will thicken as it sits. If it gets too thick, thin it out with some milk or broth.

If you love this recipe as much as I do, please leave us a five-star review in the comment section below. Thanks!

Pinterest pin image for crack chicken noodle soup recipe

This crack chicken noodle soup recipe is perfect for busy nights and total comfort food!