Crack Chicken Noodle Soup

A grey bowl filled with crack chicken noodle soup, with a spoon in the bowl
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5 from 2 reviews

This Crack Chicken Noodle Soup recipe is everything you want in a cozy bowl of soup. Made with shredded chicken thighs, tender noodles, and out-of-this-world flavor!


For the shredded chicken

  • 1 lb boneless, skinless chicken thighs
  • 1 tablespoon olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon ground black pepper
  • 1 cup chicken stock

For the soup

  • 10 slices of bacon, diced
  • 1 medium onion, chopped
  • 2 cloves of garlic, chopped
  • 4 celery stocks, chopped
  • 6 medium carrots, chopped
  •  7 cups chicken stock
  • 1 10.5 oz can condensed cream of chicken soup
  • 1 1-oz packet Ranch mix
  • 8 oz block light cream cheese, cut into 1-inch pieces (or 10 oz whipped cream cheese)
  • ½ lb spaghetti
  • ¾ cup shredded sharp cheddar cheese


Make the Shredded Chicken

Add ingredients to your Instant Pot. To the bowl of an Instant Pot, add the chicken, olive oil, sea salt, ground black pepper and chicken stock.

Cook. Close the Instant Pot and set it to pressure cook on high for 10 minutes.

Natural release. Let the chicken do a natural release while you make the soup base. You will shred the chicken with two forks, then add both the chicken and the cooking liquid to your soup towards the end of the recipe below. Make sure the pressure valve on your Instant Pot is fully down and the seal is on venting before opening your Instant Pot.

Make the Crack Chicken Noodle Soup

Cook the bacon. In a Dutch oven or heavy-bottomed pot over medium-high heat, sauté the bacon until light golden and crispy, then remove with a slotted spoon. Set aside. Leave the bacon grease in the pot.

Cook the onion. Add the onion and sauté until translucent, stirring frequently, about 5 minutes.

Add the garlic. Sauté until fragrant, stirring constantly, about 1 minute.

Add the carrots and the celery. Stir and cook for about 5 minutes.

Add the chicken stock, cream of chicken soup, and Ranch mix. Stir until well combined. If the Ranch mix clumps up, break up any clumps with the back of your spoon and stir some more.

Add the cream cheese. In a mixing bowl, combine the cream cheese and 1 1/2 cups of the liquid from the soup pot and whisk to combine. Add the cream cheese mixture back to the soup and stir.

Simmer. Bring it all to a boil then reduce to a simmer and cook for 15 minutes over low heat.

Break the spaghetti in half and add to the pot. Continue simmering the soup for another 10-15 minutes, until the noodles are tender.

Shred and add the chicken. Make sure your Instant Pot has finished doing a natural release. Release the vent and make sure it is fully down. Then shred the chicken thighs with two forks. Add the chicken meat and the broth to the soup and stir to combine.

Add cheese. Remove the pot from the heat and add the shredded sharp cheddar cheese. Stir until the cheese has melted and combined with the soup.

Serve. Ladle into bowls and top each serving with some of the crispy bacon you set aside earlier.

Keywords: crack chicken soup, crack chicken noodle soup, creamy chicken soup