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Introduction
If you’re craving something creamy, cozy, and totally keto-approved, this Keto Crack Chicken Noodle Soup is about to become your new favorite comfort food. It takes everything you love about traditional crack chicken—rich cream cheese, tender shredded chicken, savory cheddar, and ranch flavor—and transforms it into a hearty soup that’s low in carbs but high in flavor. And instead of traditional noodles, we’re using a keto-friendly twist that keeps it satisfying without the carb overload.
Perfect for chilly nights, meal prep, or when you’re just in the mood for a warm bowl of cheesy goodness, this soup is indulgent, nourishing, and incredibly easy to make. Plus, it’s great for the whole family—even those who aren’t following keto won’t miss the noodles!
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Why You’ll Love This Recipe
- Keto-Friendly & High Fat: Loaded with healthy fats from cream cheese and cheddar, making it perfect for maintaining ketosis.
- Super Filling: With shredded chicken and creamy broth, it’s a complete meal in a bowl.
- Comfort Food Vibes: Warm, cheesy, and satisfying with every spoonful.
- Easy to Customize: Swap in different cheeses or add low-carb veggies.
- Meal Prep Friendly: Makes a big batch and stores well—ideal for quick lunches or dinners.
My Personal Experience
The first time I made this soup, it was purely out of a craving for something cheesy and warm that didn’t derail my keto routine. I tossed together leftover rotisserie chicken, a block of cream cheese, and some homemade bone broth. I threw in zucchini noodles at the end for a noodle-like texture, and honestly? It was love at first bite. Now it’s a staple in my weekly meal prep—especially when I want something comforting without cooking for hours.
Required Equipment
🥄 Large Pot or Dutch Oven
Perfect for cooking the soup all in one pot. The wide base gives you space to simmer the broth evenly without overflowing.
🔪 Cutting Board & Knife
For chopping veggies, shredding chicken, and prepping ingredients.
🥣 Ladle
Helps with stirring the soup gently and serving it up without making a mess.
🧀 Cheese Grater
Freshly shredded cheese melts better and makes a huge difference in taste and texture.
🥄 Whisk
Helps incorporate the cream cheese smoothly into the broth without lumps.
Ingredients & Substitutions
- 2 tbsp butter – Adds flavor and helps sauté the veggies.
- 1/2 medium onion, diced – Brings a slight sweetness and depth. Omit if you’re very strict keto.
- 2 cloves garlic, minced – Boosts aroma and flavor.
- 4 cups chicken broth – Go for homemade or low-sodium. Bone broth works great!
- 2 cups cooked, shredded chicken – Rotisserie chicken is a time-saver.
- 4 oz cream cheese – The base of that creamy, craveable texture.
- 1 cup shredded cheddar cheese – Adds sharpness and richness. You can use mozzarella or Monterey Jack as alternatives.
- 1/2 cup heavy cream – Makes the soup ultra-silky.
- 1 tsp ranch seasoning (sugar-free) – Gives that classic crack chicken flavor. You can mix garlic powder, onion powder, dried dill, and parsley as a sub.
- Salt and pepper to taste
- 1 small zucchini, spiralized or cut into thin strips – Acts as the “noodle” element. You can also use shirataki noodles or cabbage shreds.
How to Make Crack Chicken Noodle Soup
- Sauté the Base
In a large pot over medium heat, melt butter. Add diced onions and sauté until translucent, about 3–4 minutes. Stir in garlic and cook for another minute until fragrant. - Add Broth & Chicken
Pour in the chicken broth and bring to a simmer. Add in the cooked, shredded chicken. - Cream It Up
Lower the heat and add the cream cheese. Stir continuously until fully melted and smooth. - Cheese & Seasoning
Stir in the shredded cheddar, heavy cream, and ranch seasoning. Keep stirring until the cheese has melted and everything is combined. - Add the “Noodles”
Gently fold in the spiralized zucchini. Simmer for 5–6 minutes until the zucchini is tender but not mushy. - Season & Serve
Taste and adjust with salt and pepper. Ladle into bowls and enjoy hot!
Tips for This Recipe
- Don’t boil the soup after adding cream cheese or heavy cream—gentle simmering keeps it creamy, not curdled.
- Add the zucchini noodles at the end to keep them from turning soggy.
- Use leftover rotisserie chicken for convenience.
- If the soup thickens in the fridge, just add a splash of broth when reheating.
Optional Additions
- Chopped crispy bacon – Add on top for a smoky crunch.
- Spinach or kale – Stir in before serving for extra nutrients.
- Hot sauce or chili flakes – Add heat if you like a little kick.
- Grated parmesan – Boosts the umami.
Serving Ideas
- Serve with a side of keto garlic bread or almond flour crackers.
- Perfect for lunch with a light green salad.
- Portion into jars for easy take-to-work meals.
Storage Recommendations
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw in the fridge overnight.
- Reheating: Gently reheat on the stove over low heat. Add a splash of broth or cream to loosen if needed.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes! Just simmer the raw chicken in the broth for about 15–20 minutes, then shred before adding back in.
What if I don’t have zucchini?
You can use shirataki noodles, cabbage strips, or even riced cauliflower for a noodle-like texture.
Is ranch seasoning keto?
Many store-bought ones have sugar, so check the label or make your own mix with garlic, dill, onion powder, parsley, and salt.
Nutritional Breakdown (Per Serving – Makes 4)
- Calories: 395
- Total Carbs: 6g
- Net Carbs: 4g
- Fat: 28g
- Protein: 28g
Crack Chicken Noodle Soup Recipe
Ingredients
- 2 tbsp butter
- 1/2 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 2 cups cooked chicken shredded
- 4 oz cream cheese
- 1 cup shredded cheddar cheese
- 1/2 cup heavy cream
- 1 tsp ranch seasoning
- Salt and pepper to taste
- 1 small zucchini spiralized
Instructions
- Melt butter in a large pot, add onion and sauté for 3–4 minutes.
- Stir in garlic and cook for 1 minute more.
- Pour in chicken broth and shredded chicken; simmer.
- Add cream cheese and stir until fully melted and smooth.
- Stir in cheddar cheese, heavy cream, and ranch seasoning.
- Fold in zucchini noodles; simmer 5 minutes.
- Season with salt and pepper. Serve hot!
I’m so excited to hear how this recipe turned out for you! 😊 Don’t forget to follow us on Instagram and Facebook for daily keto inspiration, tasty recipes, and all the support you need to crush your goals. Want to make keto cooking even easier? Get a Keto Instant Pot Recipes Book filled with quick, delicious, and low-carb meals—perfect for busy days! Grab your copy today! 🚀
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