Description
Crack Chicken Noodle Soup is a comforting and creamy chicken soup loaded with tender chicken, crispy bacon, cheddar cheese, and a hint of ranch seasoning. Perfect for a cozy meal, this hearty soup uses thin spaghetti noodles and a blend of soups and dairy for a rich, flavorful broth that warms you from the inside out.
Ingredients
Scale
Chicken and Soup Base
- 3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
- 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 (1 oz) packet Ranch dressing mix
Vegetables
- 1/2 cup chopped celery
- 2 medium carrots, sliced
Other Ingredients
- 12 slices thick cut bacon, cooked and crumbled
- 1 1/2 cups shredded mild cheddar cheese
- 8 oz thin spaghetti or angel hair pasta, uncooked
Instructions
- Cook the Bacon. Cook the thick cut bacon until crispy, then drain on paper towels. Once cool, cut or crumble the bacon into small pieces and set aside.
- Combine Ingredients and Boil. In a large Dutch oven over medium-high heat, combine the shredded chicken, condensed chicken soup, chicken stock, whole milk, softened cream cheese, sliced carrots, chopped celery, ranch dressing mix, and the crumbled bacon. Stir well and bring the mixture to a boil.
- Simmer the Soup. Reduce the heat to medium-low and let the soup simmer gently for 20 to 25 minutes. This allows the flavors to meld and the vegetables to soften.
- Add Noodles and Cheese. Stir in the uncooked thin spaghetti or angel hair pasta and shredded mild cheddar cheese. Continue to simmer the soup until the noodles are fully cooked and tender, typically about 8 to 10 minutes.
- Serve and Enjoy. Once the noodles are tender and the soup is creamy and well combined, ladle into bowls and serve warm for a comforting meal.
Notes
- Use rotisserie chicken for a quick and easy shortcut.
- Adjust the thickness of the soup by adding more or less chicken stock.
- Substitute cream cheese with Greek yogurt for a lighter option, but add it at the end of cooking to avoid curdling.
- For a lower fat version, use reduced-fat cheddar cheese and milk.
- This soup stores well in the refrigerator for up to 3 days and freezes nicely without noodles added; cook noodles fresh when reheating.
