Crack Chicken Noodle Soup
A delightful twist on classic chicken noodle soup with creamy broth, tender chicken, crispy bacon, and vibrant vegetables, making it a heartwarming dish perfect for any occasion.
Ingredients
Main Protein
- 3 cups cooked shredded chicken Rotisserie chicken is convenient for this recipe.
Liquids/Dairy
- 6 cups low-sodium chicken stock
- 1 cup whole milk Can substitute with almond milk for a dairy-free option.
- 3/4 cup cream cheese Must be softened before use.
Starch/Pasta
- 8 oz. Thin Spaghetti or Angel Hair Cook separately or within the soup.
Seasoning/Spice Blend
- 1 packet ranch dressing mix Adds a creamy, tangy flavor.
Aromatics & Vegetables
- 1/2 cup chopped celery Chop small for even cooking.
- 2 medium carrots Sliced for cooking.
Optional Finishing Ingredients
- 12 slices thick-cut bacon Cooked and crumbled.
- 1 1/2 cups shredded mild cheddar cheese For creamy texture.
Canned Ingredient
- 1 can (10.5 oz) condensed chicken soup
Instructions
Preparation
- Gather all of your ingredients. Chop the celery, slice the carrots, and cook the bacon until crispy.
Cooking
- In a large pot over medium heat, add the chopped celery and carrots. Sauté for about 3-4 minutes until they start to soften.
- Pour in the chicken stock and milk, stirring to combine, and let it heat for about 5 minutes.
- Add the shredded chicken and ranch dressing mix to the pot and let it simmer for another 5 minutes.
- Add the uncooked pasta and cook according to package instructions, usually about 8-10 minutes.
- Once the pasta is cooked, lower the heat, stir in the cream cheese and cheddar until melted and creamy.
- Fold in the crumbled bacon and let everything heat through for another minute or two.
- Ladle the soup into bowls and garnish with extra bacon if desired.
Notes
Store leftovers in airtight containers in the refrigerator for up to 3 days. For longer storage, freeze in portions for up to 3 months.