Hey there! So, I gotta tell you, this Crack Chicken Noodle Soup is my go-to when I need a bowl of warm comfort. I remember the first time I made it; it was actually a bit of a mistake. I was trying to make a regular chicken noodle soup but realized halfway through that I was out of my usual spices. So, I threw in some ranch dressing mix (because, why not?) and let me tell you, it was a happy accident. Now it’s a staple in our house!
Why You’ll Love This
I make this when the weather turns chilly or when someone in the family isn’t feeling great. There’s just something about the creamy texture and that little kick of ranch flavor that makes everyone go crazy for it. My sister once said she could drink the broth straight from the pot (which, to be honest, I’ve done too when no one’s looking).
Ingredients
- 1 tablespoon olive oil (or any oil you’ve got handy)
- 1 medium onion, chopped (sometimes I skip this if I’m in a rush)
- 2 cloves garlic, minced
- 4 cups chicken broth (homemade or store-bought)
- 2 cups shredded cooked chicken (rotisserie works great!)
- 8 ounces egg noodles (or whatever pasta you’ve got in the pantry)
- 1 packet ranch dressing mix (I’ve used a tablespoon of homemade mix too, in a pinch)
- 1 cup heavy cream (milk can work, but it won’t be as rich)
- Salt and pepper to taste
- Chopped parsley for garnish (optional)
Directions
- Heat the olive oil in a large pot over medium heat. Toss in the onion and garlic. Give it a stir and let it soften. This is where I usually sneak a taste to make sure it’s not too raw.
- Add the chicken broth, shredded chicken, and noodles to the pot. Bring it to a boil. Don’t worry if it looks a bit weird at this stage—it always does!
- Stir in the ranch dressing mix and reduce the heat to low. Let it simmer for about 10 minutes until the noodles are cooked through.
- Pour in the heavy cream and give it a good stir. Let it heat through, but don’t let it boil. (I once let it boil by accident and it separated, oops!)
- Season with salt and pepper. Sprinkle with parsley if you’re feeling fancy.
Notes
Actually, I find it works better if you let the soup sit for a bit before serving. It seems to meld the flavors together more nicely. But, if you’re in a hurry, it’s still delicious right off the stove.
Variations
I’ve tried adding some bacon bits for a smoky twist, which was a hit. One time, I thought I’d be clever and add some broccoli, but it turned out a bit mushy—lesson learned! You could try adding some shredded cheese on top, which makes it even more indulgent.
Equipment
You really just need a big pot and a stirring spoon for this. If you don’t have a garlic press, just chop it finely. No stress!
Storage Information
This soup keeps in the fridge for about 3 days. Though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a crusty bread on the side. My family has a tradition of dunking it right into the soup—messy but so good.
Pro Tips
I once tried rushing the step where you let the noodles cook and regretted it because they were still a bit tough. So, take your time with it.
FAQ
Can I freeze this soup? I wouldn’t, because the cream can separate when thawed. But if you really must, try freezing it before adding the cream and then add it fresh when reheating.
Is there a vegetarian version? Sure thing! Swap the chicken for chickpeas and use vegetable broth. Still tasty!
What if I don’t have ranch mix? I’ve used plain old sour cream in a pinch. It’s not quite the same, but it works!