Crack Chicken Noodle Soup
A delightful twist on traditional comfort food that combines tender chicken, creamy flavors, and comforting noodles, perfect for busy weeknights or cozy gatherings.
- Prep Time: 15
- Cook Time: 30
- Total Time: 45
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: None
Ingredients
- 3 cups cooked shredded or chopped chicken breast
- 1 (10.5 oz.) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 3/4 cup cream cheese (softened)
- 1/2 cup chopped celery
- 2 medium carrots (sliced)
- 1 (1 oz.) packet Ranch dressing mix
- 12 slices of thick-cut bacon, cooked and crumbled
- 1 1/2 cups shredded mild cheddar cheese
- 8 oz. thin spaghetti or angel hair (uncooked)
Instructions
- Cook the bacon: In a skillet, cook the bacon until crispy. Drain, cut into pieces, and set aside for later.
- Combine soup ingredients: In a large Dutch oven over medium-high heat, combine the cooked chicken, condensed chicken soup, chicken stock, whole milk, cream cheese, chopped celery, sliced carrots, and Ranch dressing mix.
- Bring to a boil: Stir the mixture well and bring it to a boil, stirring occasionally to ensure the cream cheese is fully incorporated.
- Simmer the soupy goodness: Once boiling, reduce the heat to medium-low and let it simmer for 20-25 minutes, allowing the flavors to meld and the vegetables to soften.
- Add noodles and cheese: Stir in the uncooked pasta and shredded cheese. Simmer until the noodles are fully cooked, about 8-10 minutes.
- Finish with bacon: Top each serving with extra crumbled bacon if desired. Serve hot and enjoy.
Notes
Ensure the cream cheese is at room temperature for easier mixing into the soup. Don’t overcook the pasta, and taste before serving to adjust seasoning.
Find it online: https://www.nofussrecipe.com/crack-chicken-noodle-soup/