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Crack Chicken Noodle Soup

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  • Author: Stephanie
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 6 servings 1x
  • Category: Soup, Dinner
  • Method: Stovetop
  • Cuisine: American

Description

This Crack Chicken Noodle Soup combines creamy broth, shredded chicken, crispy bacon, and noodles with a hint of ranch seasoning. It’s a hearty and comforting soup, perfect for cozy nights or to warm up on a chilly day!

Ingredients

Scale
  • 3 cups cooked shredded or diced chicken (rotisserie chicken works well)
  • 6 cups low-sodium chicken broth
  • 1 can (10.5 oz) condensed cream of chicken soup
  • 1 cup whole milk
  • 1/2 cup cream cheese, softened
  • 1 packet (1 oz) ranch seasoning mix
  • 1 1/2 cups shredded cheddar cheese
  • 12 slices of bacon, cooked and crumbled
  • 1/2 cup celery, chopped
  • 2 medium carrots, sliced
  • 8 oz thin spaghetti, angel hair pasta, or other noodles
  • Salt and black pepper, to taste
  • Fresh parsley for garnish (optional)

Instructions

  • Cook the Bacon:

    • In a large pot or Dutch oven, cook the bacon until crispy. Remove and set aside, leaving a small amount of bacon grease in the pot.

  • Sauté Vegetables:

    • Add the chopped celery and carrots to the pot with the bacon grease, cooking until softened, about 5 minutes.

  • Add Broth and Base Ingredients:

    • Stir in the chicken broth, cream of chicken soup, and milk. Add the softened cream cheese and ranch seasoning mix. Stir until the cream cheese is fully melted and incorporated.

  • Add Chicken and Simmer:

    • Add the shredded chicken and bring the soup to a gentle boil. Reduce the heat and simmer for 10-15 minutes, allowing the flavors to meld.

  • Add Noodles and Cheese:

    • Break the noodles in half and add them to the pot. Cook until the noodles are tender, about 8-10 minutes, stirring occasionally. Add shredded cheddar cheese, stirring until melted.

  • Garnish and Serve:

    • Add the crumbled bacon back to the soup. Season with salt and pepper to taste. Garnish with fresh parsley if desired, and serve warm.

Notes

  • Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
  • Make it in a Crockpot: Cook on low for 6 hours or high for 3 hours. Add the noodles in the last 30 minutes of cooking.
  • Variations: Substitute noodles with rice for a different texture, or add a handful of fresh spinach for extra greens.

Find it online: https://recipe.ukfinda.com/crack-chicken-noodle-soup/