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!
Crack Chicken Noodle Soup
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
- 3 cupscooked shredded or diced chicken(rotisserie chicken works well)
- 6 cupslow-sodium chicken broth
- 1can (10.5 oz) condensed cream of chicken soup
- 1 cupwhole milk
- 1/2 cupcream cheese, softened
- 1packet (1 oz) ranch seasoning mix
- 1 1/2 cupsshredded cheddar cheese
- 12slices of bacon, cooked and crumbled
- 1/2 cupcelery, chopped
- 2medium carrots, sliced
- 8 ozthin spaghetti, angel hair pasta, or other noodles
- Salt and black pepper, to taste
- Fresh parsleyfor 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.
- 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 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.
- 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 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.
- 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.
- 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.
