Prep Time: 5 mins | Cook Time: 25 mins | Total Time: 30 mins | Yield: 6 people
One of the finest soups you will ever make is this Crack Chicken Noodle Soup!
The classic flavor of this soup is elevated to new heights. It’s so outrageously rich and flavored that it’ll make your taste buds do a happy dance. You have to try it to believe it; else, you’ll be obsessed.
Everyone in the family will enjoy this hearty soup. You won’t ever want regular chicken noodle soup again once you try this! Everyone will want to come back for more!
You can’t go wrong with roasted chicken, cheddar, and bacon; it’s so delicious!
I like to use whatever leftover chicken I have in soup. The Crack Chicken Noodle Soup is a household staple in my house. This will be going to become everyone’s new go-to favorite dish!
Ingredients
1 (10.75-ounces) can of condensed cheese soup
6 c. chicken broth
3 c. chopped cooked chicken (I used rotisserie chicken)
1 c. milk
2 stalks of celery, chopped
1 (1-ounce) package of Ranch Salad Dressing & Seasoning Mix
2 carrots, thinly sliced
8 ounces of dried fine egg noodles uncooked
½ c. cooked chopped bacon
1 c. shredded cheddar cheese
HOW TO MAKE CRACK CHICKEN NOODLE SOUP
In a large stockpot/Dutch cooker, combine the cooked chicken, cheese soup, and chicken broth. Then, stir in the milk, celery, chopped, sliced carrots, Hidden Valley Original Ranch Salad Dressing & Seasoning mix, and Oscar Mayer Real Bacon Bits.
Bring everything to a boil over medium heat. Once boiling, adjust the heat to a simmer and continue to cook for another 20 to 25 minutes or until the veggies are tender.
Next, add the dried noodles along with the shredded cheddar cheese.
Cook the noodles for about 5 minutes or until tender.
Ladle the soup into serving bowls and serve right away. Enjoy!
CRACK CHICKEN NOODLE SOUP
Ingredients
- 1 10.75-ounces can of condensed cheese soup
- 6 c. chicken broth
- 3 c. chopped cooked chicken I used rotisserie chicken
- 1 c. milk
- 2 stalks of celery chopped
- 1 1-ounce package of Ranch Salad Dressing & Seasoning Mix
- 2 carrots thinly sliced
- 8 ounces of dried fine egg noodles uncooked
- ½ c. cooked chopped bacon
- 1 c. shredded cheddar cheese
Instructions
- In a large stockpot/Dutch cooker, combine the cooked chicken, cheese soup, and chicken broth. Then, stir in the milk, celery, chopped, sliced carrots, Hidden Valley Original Ranch Salad Dressing & Seasoning mix, and Oscar Mayer Real Bacon Bits.
- Bring everything to a boil over medium heat. Once boiling, adjust the heat to a simmer and continue to cook for another 20 to 25 minutes or until the veggies are tender.
- Next, add the dried noodles along with the shredded cheddar cheese.
- Cook the noodles for about 5 minutes or until tender.
- Ladle the soup into serving bowls and serve right away. Enjoy!
