Can I use frozen chicken for this recipe?

Yes, you can absolutely use frozen chicken for Crack Chicken Noodle Soup! Simply add the frozen chicken directly to the slow cooker or Instant Pot with the broth and cook it for the appropriate time. For the Instant Pot, you’ll need to adjust the cooking time to about 15-20 minutes for frozen chicken. After cooking, shred the chicken and continue with the recipe.

What can I substitute for ranch seasoning?

If you don’t have ranch seasoning, you can create your own blend using dried dill, garlic powder, onion powder, chives, and parsley. This homemade seasoning mix will give your soup a similar flavor profile. You can also use a packet of Italian dressing seasoning if you’re in a pinch.

How do I store leftovers?

Leftover Crack Chicken Noodle Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. If you have a lot of leftovers, you can also freeze the soup for up to 3 months. Just make sure to let it cool completely before transferring to a freezer-safe container.

Can I make this soup vegetarian?

Yes! You can make a vegetarian version of the soup by swapping out the chicken for tofu, tempeh, or a vegetarian chicken substitute. You can also replace the chicken broth with vegetable broth and omit any meat products. For a similar smoky flavor, use smoked paprika instead of bacon. This will give your soup a rich, savory taste while keeping it fully plant-based.

How can I make the soup spicier?

To add some heat, try incorporating diced jalapeños, hot sauce, or red pepper flakes into the soup. Start with a small amount and taste as you go, adjusting the spice level to your preference.

Crack Chicken Noodle Soup - Easy Food To Make

Ingredients

Scale

4 cups chicken broth

2 cups cooked shredded chicken

8 oz cream cheese, cubed

1 packet ranch seasoning mix

1 cup shredded cheddar cheese

2 cups egg noodles (or preferred noodle type)

1/2 cup diced carrots (optional)

1/2 cup diced celery (optional)

1/2 cup diced onions (optional)

Salt and pepper, to taste

Instructions

Prepare the ingredients: Shred or chop the cooked chicken. Dice the carrots, celery, and onions if using.
Cook the soup base: In a large pot, add chicken broth, shredded chicken, cream cheese, and ranch seasoning. Bring to a simmer over medium heat, stirring occasionally until the cream cheese melts and the mixture is well combined.
Add vegetables: If using, add diced carrots, celery, and onions. Stir to combine.
Add the noodles: Stir in the egg noodles and simmer for 8-10 minutes or until the noodles are tender.
Finish the soup: Stir in the shredded cheddar cheese and season with salt and pepper to taste. Simmer for an additional 2-3 minutes, allowing the cheese to melt.
Serve: Ladle the soup into bowls and garnish with extra shredded cheddar cheese if desired. Serve hot.

Notes

You can make this soup ahead of time and store it in the refrigerator for up to 3 days.
To make it a bit lighter, consider using reduced-fat cream cheese or turkey-based alternatives.
Add extra vegetables like peas or corn to customize the flavor.
You can substitute the ranch seasoning with homemade seasoning if preferred.

Author: Natalie
Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main Course
Method: Stovetop
Cuisine: American
Diet: Low Calorie

Nutrition

Serving Size: 1 bowl (approx. 1.5 cups)
Calories: 400
Sugar: 3g
Sodium: 950mg
Fat: 22g
Saturated Fat: 8g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 2g
Protein: 25g
Cholesterol: 55mg

Keywords: crack chicken noodle soup, creamy chicken noodle soup, comfort food soup, chicken soup, easy chicken noodle soup, ranch seasoning soup