Name: Crack Chicken Noodle Soup
Ingredients: 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

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.