Description
Crack Chicken Noodle Soup is richer and more indulgent than traditional chicken noodle soup. It incorporates cream cheese, cheddar, bacon, and Ranch seasoning, which give it a creamy, tangy, and savory flavor profile. Traditional soups are usually lighter with a broth base, while this version feels more like a decadent comfort food.
Ingredients
Scale
- 3 cups cooked, shredded, or chopped chicken breast (rotisserie chicken works well)
- 1 (10.5 oz.) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- ½ cup chopped celery
- 2 medium carrots, sliced
- 1 (1 oz.) packet Ranch dressing mix
- 12 slices of thick-cut bacon, cooked and crumbled
- 1½ cups shredded mild cheddar cheese
- ¾ cup cream cheese, softened
- 8 oz. thin spaghetti or angel hair, uncooked
Instructions
- Prepare the Bacon: Cook, drain, cut, and crumble; set aside.
- Combine Ingredients: In a large Dutch oven, mix chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, Ranch dressing mix, and crumbled bacon. Bring to a boil over medium-high heat.
- Simmer: Reduce heat to medium-low and simmer for 20 – 25 minutes.
- Add Noodles and Cheese: Add noodles and cheese, continuing to simmer until noodles are fully cooked.
- Garnish: Top with extra crumbled bacon, if desired.
- Enjoy this rich, hearty soup that combines the creamy texture of cream cheese and the tangy taste of Ranch, all brought together with succulent chicken and crispy bacon. A perfect, warming dish for any time of the year.
Notes
- For Dairy-Free: Opt for non-dairy cream cheese and cheddar to maintain the creamy texture.
- For Gluten-Free: Ensure the noodles or any thickeners used are gluten-free.
- Freezing Tip: If freezing, consider cooking the noodles fresh upon reheating to prevent them from becoming mushy.