You have to give this crack chicken noodle soup a try very soon! This is one of the best recipes you’ll ever make! This soup has become my family’s favorite since I made this. This soup is pure comfort food! No wonder even my little ones are always raving about this creamy, delicious soup!
This crack chicken noodle soup is super creamy and chock full of flavor. I’m sure you’ll, too, be obsessed! You cannot go wrong with this soup filled with roasted chicken, cheese, and bacon. The perfect family meal you can whip up any time without a fuss. You will never go back to plain old chicken noodle soup once you try this scrumptious crack chicken noodle soup!
6 c. low-sodium chicken stock
3 c. cooked shredded or chopped chicken breast – or use rotisserie chicken
1 10.5 ounces can condensed chicken soup
1/2 c. chopped celery
1 c. whole milk
2 medium carrots, sliced
12 slices of thick-cut bacon, cooked and crumbled
1 1 ounce packet of Ranch dressing mix
1 1/2 c. shredded mild cheddar cheese
8 ounces Thin Spaghetti or Angel Hair – uncooked
3/4 c. cream cheese, softened
How to make Crack Chicken Noodle Soup
Step 1: Start by cooking the bacon. Drain when done. Once cool enough to handle, cut and crumble the bacon. Set aside.
Step 2: In a large Dutch oven, combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon. Bring the mixture to a boil over medium-high heat.
Step 3: Once boiling, adjust the heat to medium-low and let the mixture simmer for about 20 to 25 minutes.
Step 4: Toss in the noodles and cheese. Let everything simmer further until the noodles are cooked through.
Step 5: Before serving, top with the extra crumbled bacon. Enjoy!
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