Description
A cozy and indulgent crack chicken noodle soup loaded with bacon, cheddar, and ranch flavors.
Ingredients
Scale
- 3 cups cooked shredded or chopped chicken breast
- 1 can (10.5 oz.) condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 cup chopped celery
- 2 medium carrots, sliced
- 1 packet (1 oz.) Ranch dressing mix
- 12 slices thick cut bacon, cooked and crumbled
- 1 1/2 cups shredded mild cheddar cheese
- 3/4 cup cream cheese, softened
- 8 oz. thin spaghetti or angel hair, uncooked
Instructions
- Cook the bacon until crisp, then drain and crumble; set aside.
- In a large Dutch oven over medium-high heat, combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon; bring to a boil, stirring gently.
- Reduce heat to medium-low and simmer for 20-25 minutes.
- Add noodles and cheese, simmer until noodles are fully cooked, stirring occasionally.
- Top with extra crumbled bacon if desired and serve hot in bowls.
Notes
Make sure to soften the cream cheese for a smooth consistency. Taste and adjust seasoning as needed.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 6g
- Sodium: 850mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: crack chicken noodle soup, comfort food, easy soup, bacon soup