Crack Chicken Noodle Soup

A creamy, savory dish that combines tender chicken, rich broth, and hearty noodles into one satisfying bowl.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Calories: 350

3 cups cooked shredded or chopped chicken breast You can also use rotisserie chicken.
1 can condensed chicken soup This adds depth and creaminess.
6 cups low-sodium chicken stock Opting for low-sodium helps control salt levels.
1 cup whole milk For a rich and creamy texture.
1/2 cup chopped celery Adds crunch and flavor.
2 medium carrots Sliced for sweetness and color.
1 packet Ranch dressing mix Elevates the taste profile wonderfully.
12 slices thick cut bacon Cooked and crumbled for a smoky touch.
1 1/2 cups shredded mild cheddar cheese Melts beautifully into the soup.
3/4 cup cream cheese Softened for extra creaminess.
8 oz. Thin Spaghetti or Angel Hair Uncooked, these noodles soak up all the flavors.

Cook the bacon until it’s crispy, then drain off excess fat, cut it into pieces, and set aside.
In a large Dutch oven over medium-high heat, combine the cooked chicken, condensed chicken soup, chicken stock, milk, cream cheese, sliced carrots, chopped celery, ranch dressing mix, and crumbled bacon.
Stir everything together until well mixed and bring the mixture to a boil while stirring occasionally.
Once boiling, reduce the heat to medium-low and let it simmer for 20-25 minutes so all those wonderful flavors meld together perfectly.
After simmering, stir in the uncooked noodles and shredded cheddar cheese; continue simmering until the noodles are fully cooked.
Once everything is cooked through, ladle your Crack Chicken Noodle Soup into bowls and enjoy every comforting bite!

Serving: 1gCalories: 350kcalCarbohydrates: 40gProtein: 25gFat: 15gSaturated Fat: 7gCholesterol: 70mgSodium: 800mgFiber: 3gSugar: 2g

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