This Crack Chicken Noodle Soup is one of the best soups you’ll ever make! My family is always raving about this warming soup. This is a purely comforting soup that you can easily throw together using just a couple of simple ingredients. If you love Old-fashioned soup, you’ll surely love this recipe. This surely takes old-fashioned soups to heights!
This is one of my favorite soups. This crack chicken noodle soup is seriously creamy with tons of flavor. One bite and I promise you’ll be obsessed! For a delicious soup that no one can resist, you have to give this recipe a try soon! You can never go wrong with cheese, bacon, and roasted chicken. This soup is ridiculously good! Your entire family will surely love and ask for this soup over and over again!
INGREDIENTS
1 10.5-ounces can of condensed chicken soup
3 c. cooked shredded or chopped chicken breast – or use rotisserie chicken
6 c. low-sodium chicken stock
1/2 c. chopped celery
1 1-ounce packet of Ranch dressing mix
1 1/2 c. shredded mild cheddar cheese
2 medium carrots, sliced
1 c. whole milk
8 ounces Thin Spaghetti or Angel Hair – uncooked
3/4 c. cream cheese, softened
12 slices of thick-cut bacon, cooked and crumbled
How to make Crack Chicken Noodle Soup
Step 1: Start by cooking the bacon. Drain the excess grease, then cut and crumble. Set the bacon aside.
Step 2: In a large Dutch oven, place the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon. Mix and bring to a boil over medium-high heat.
Step 3: Adjust the heat to medium-low and let the soup simmer for about 20 to 25 minutes.
Step 4: Then, add the noodles along with the cheese. Simmer further until the noodles are completely cooked.
Step 5: If desired, top with some extra crumbled bacon before serving. Enjoy!
Crack Chicken Noodle Soup
Ingredients
- 1 10.5- ounces can of condensed chicken soup
- 3 c. cooked shredded or chopped chicken breast - or use rotisserie chicken
- 6 c. low-sodium chicken stock
- 1/2 c. chopped celery
- 1 1- ounce packet of Ranch dressing mix
- 1 1/2 c. shredded mild cheddar cheese
- 2 medium carrots sliced
- 1 c. whole milk
- 8 ounces Thin Spaghetti or Angel Hair - uncooked
- 3/4 c. cream cheese softened
- 12 slices of thick-cut bacon cooked and crumbled
Instructions
- Start by cooking the bacon. Drain the excess grease, then cut and crumble. Set the bacon aside.
- In a large Dutch oven, place the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon. Mix and bring to a boil over medium-high heat.
- Adjust the heat to medium-low and let the soup simmer for about 20 to 25 minutes.
- Then, add the noodles along with the cheese. Simmer further until the noodles are completely cooked.
- If desired, top with some extra crumbled bacon before serving. Enjoy!
