Crack Chicken Noodle Soup

#### **Step 1: Cook the Chicken**
Start by cooking the chicken. You can either boil or sauté it, depending on your preference. If boiling, simply place the chicken breasts in a pot of water, bring it to a boil, then lower the heat and simmer for about 15-20 minutes, until the chicken is fully cooked and can be shredded easily with a fork.

If you’re sautéing, heat the olive oil over medium heat in a large pot. Season the chicken with a pinch of salt and pepper, and cook the chicken on both sides until golden and cooked through (about 5-7 minutes per side). Once cooked, remove the chicken from the pot, let it rest for a few minutes, and then shred it using two forks. Set aside.

#### **Step 2: Prepare the Soup Base**
In the same pot, add a bit more olive oil (if necessary) and sauté the onion and garlic over medium heat until softened and fragrant, about 3-4 minutes. Add the carrots and celery and cook for another 4-5 minutes until the vegetables begin to soften.

Pour in the chicken broth and water, and stir in the ranch seasoning, black pepper, and salt. Bring the mixture to a gentle boil, then add the egg noodles. Let the soup simmer for about 8-10 minutes, or until the noodles are cooked through and the vegetables are tender.

#### **Step 3: Add the Creamy Goodness**
Once the noodles are tender, lower the heat and add the softened cream cheese to the pot, stirring until it fully dissolves into the broth. Next, pour in the heavy cream and shredded cheddar cheese. Stir until the cheese is melted and the soup becomes thick and creamy.

For an extra layer of flavor, add crumbled cooked bacon at this stage, if desired. The bacon adds a smoky, savory touch that pairs perfectly with the creamy texture.

#### **Step 4: Combine the Chicken**
Now, return the shredded chicken to the pot, stirring it into the soup. Let it simmer for another 5 minutes, allowing the chicken to absorb the rich flavors of the broth. Taste and adjust the seasoning as necessary, adding more salt, pepper, or ranch seasoning to suit your preferences.

#### **Step 5: Serve and Enjoy!**
Ladle the Crack Chicken Noodle Soup into bowls, and garnish with chopped fresh parsley and additional shredded cheddar cheese for that extra indulgent touch. Serve with crusty bread or crackers for a complete comfort meal.

—

### **Tips for the Best Crack Chicken Noodle Soup**

– **Use Chicken Thighs:** For even more flavor and a richer texture, consider using boneless, skinless chicken thighs instead of breasts. They add more depth to the broth.
– **Make It Ahead:** This soup can easily be made ahead of time and stored in the fridge for up to 3 days. It also freezes well, so you can make a big batch and store it for later.
– **Customize the Veggies:** Feel free to throw in some extra vegetables like peas, corn, or potatoes to bulk up the soup.
– **Spice It Up:** If you enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to give the soup a spicy kick.

—

### **Why It’s Called “Crack” Chicken Noodle Soup**
The term “crack” in the name of this recipe refers to how addictively good the soup is. With its creamy texture, rich flavor, and the addition of ranch seasoning and cheddar cheese, it’s the kind of dish you’ll find yourself coming back to over and over again. It’s like the ultimate comfort food, so good that it might just become your new favorite soup!

—

**Final Thoughts**
Crack Chicken Noodle Soup is a modern spin on the classic that takes comfort food to the next level. Whether you’re making it for a cozy family dinner or need something to soothe your soul, this creamy, cheesy soup is sure to satisfy. With a few simple ingredients and a bit of time, you’ll have a hearty meal that everyone will love. So go ahead—scoop yourself a bowl and enjoy a little taste of comfort.