Seriously, this noodle soup is the best! If you haven’t tried this out, you sure are missing a whole lot. Comfort food at its finest, this Crack Chicken Noodle Soup is a steal. Creamy and packed with flavour, this wonderful soup will have everyone’s taste buds raving!
You can say that I am obsessed with this noodle soup. It is so darn good with roasted chicken, cheese, and bacon – a bowl wouldn’t be enough! My go-to family meal – taste super incredible you will never want plain (and boring) chicken noodle soup ever again!
A no fussy dish. Easy and quick to make, not to mention budget-friendly. And with bacon, cheese, and chicken, this will leave you full. A complete meal with veggies and thin spaghetti. Perfect for cold nights, super cosy, and sure to keep you warm.
Ingredients
3 c cooked shredded or chopped chicken breast (or use rotisserie chicken)
1 (10.5 ounces) can condensed chicken soup
6 c low-sodium chicken stock
1 c whole milk
1/2 c chopped celery
2 medium carrots, sliced
1 (1 ounce) packet Ranch dressing mix
12 slices of thick-cut bacon cooked and crumbled
1 1/2 c shredded mild cheddar cheese
3/4 c cream cheese, softened
8 ounces Thin Spaghetti or Angel Hair (uncooked)
How to make Crack Chicken Noodle Soup
Step 1: Ready the bacon. Cook, then drain. Crumble and 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 to a boil over medium-high heat.
Step 3: Adjust the heat to medium-low and simmer for about 20 to 25 minutes.
Step 4: Add the noodles and cheese to the Dutch oven. Continue to simmer until the noodles are completely cooked.
Step 5: When done, remove from the heat and serve. If desired, top with more crumbled bacon. Enjoy!
Ingredients
- 3 c cooked shredded or chopped chicken breast (or use rotisserie chicken)
- 1 (10.5 ounces) can condensed chicken soup
- 6 c low-sodium chicken stock
- 1 c whole milk
- 1/2 c chopped celery
- 2 medium carrots, sliced
- 1 (1 ounce) packet Ranch dressing mix
- 12 slices of thick-cut bacon cooked and crumbled
- 1 1/2 c shredded mild cheddar cheese
- 3/4 c cream cheese, softened
- 8 ounces Thin Spaghetti or Angel Hair (uncooked)
Instructions
Step 1: Ready the bacon. Cook, then drain. Crumble and 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 to a boil over medium-high heat.
Step 3: Adjust the heat to medium-low and simmer for about 20 to 25 minutes.
Step 4: Add the noodles and cheese to the Dutch oven. Continue to simmer until the noodles are completely cooked.
Step 5: When done, remove from the heat and serve. If desired, top with more crumbled bacon. Enjoy!
