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Crack Chicken Noodle Soup

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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 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

  1. 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.
  2. 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.
  3. Sauté Vegetables:Add the chopped celery and carrots to the pot with the bacon grease, cooking until softened, about 5 minutes.
  4. Add the chopped celery and carrots to the pot with the bacon grease, cooking until softened, about 5 minutes.
  5. 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.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  11. 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.
  12. 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://cosycookery.com/crack-chicken-noodle-soup/