Crack Chicken Noodle Soup – Crack Chicken Noodle Soup is the perfect comfort food for a cold winter evening. This hearty soup is made with shredded chicken, crumbled bacon, carrots, celery, and thin spaghetti noodles. The creamy and savory broth is flavored with ranch dressing mix, mild cheddar cheese, and cream cheese, giving it a unique and unforgettable taste.
I remember the first time I made this Crack Chicken Noodle Soup for my family. It was a chilly evening, and we were all craving something warm and comforting. As soon as the soup started simmering on the stove, the whole house filled with the delicious aroma of chicken, bacon, and cheese. When I served the soup, my husband and kids took one spoonful and declared it their new favorite. Since then, this recipe has become a staple in our household, and I make it every time we need some cozy comfort food.
Why This Soup is So Delicious?
This Crack Chicken Noodle Soup recipe is unique and flavorful, thanks to the combination of ingredients. The creamy broth is made with condensed chicken soup, low-sodium chicken stock, and whole milk. The soup is then flavored with ranch dressing mix, mild cheddar cheese, and cream cheese, which gives it a rich and savory taste. The addition of crumbled bacon adds a salty and smoky flavor, while the carrots and celery add a crunchy texture. The thin spaghetti noodles make this soup a complete meal, and they absorb all the delicious flavors of the broth.
- 3 cups cooked shredded or chopped chicken breast (about 450g)
- 1 10.5 oz. can condensed chicken soup (295g)
- 6 cups low-sodium chicken stock (1.5L)
- 1 cup whole milk (240ml)
- 1/2 cup chopped celery (about 70g)
- 2 medium carrots sliced (about 150g)
- 1 1 oz. packet Ranch dressing mix (28g)
- 12 slices of thick cut bacon cooked and crumbled (about 200g)
- 1 1/2 cups shredded mild cheddar cheese (about 170g)
- 3/4 cup cream cheese softened (about 170g)
- 8 oz. Thin Spaghetti or Angel Hair – uncooked (about 225g)
Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces. Set aside.
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.
Reduce the heat to medium-low and let the soup simmer for 20-25 minutes.
Add the uncooked spaghetti noodles and shredded cheddar cheese to the pot. Simmer until the noodles are fully cooked, stirring occasionally.
Serve hot and top with extra crumbled bacon, if desired.
- This recipe calls for low-sodium chicken stock to help control the saltiness of the dish, but you can use regular chicken stock if that’s all you have on hand.
- If you don’t have Ranch dressing mix, you can substitute it with 1 tablespoon of dried parsley, 1 tablespoon of dried dill, and 1 teaspoon each of garlic powder and onion powder.
- For a spicier version, you can add a dash of hot sauce or red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.
This Crack Chicken Noodle Soup is a comforting and delicious dish that is perfect for any time of the year. It’s easy to make, uses simple ingredients, and is sure to become a family favorite. The combination of shredded chicken, crumbled bacon, creamy cheese, and flavorful ranch dressing mix makes this soup a winner. Plus, with the addition of sliced carrots and chopped celery, it’s also a nutritious meal that will keep you satisfied for hours. So why not try this recipe today and enjoy a warm and hearty bowl of Crack Chicken Noodle Soup? Your taste buds will thank you!
Can I use a different type of cheese?
Yes, you can substitute mild cheddar cheese with any other type of cheese that melts well, such as Monterey Jack or Colby.
Can I make this soup in a slow cooker?
Yes, you can combine all the ingredients in a slow cooker and cook on low for 6-8 hours or on high for 3-4 hours. Add the uncooked noodles and cheese during the last 30 minutes of cooking.
Can I use a different type of pasta?
Yes, you can use any type of pasta that you like or have on hand, such as penne, rotini, or macaroni. Just adjust the cooking time according to the package instructions.
Can I use leftover cooked noodles?
Yes, you can use leftover cooked noodles instead of uncooked noodles. Just add them to the soup during the last 5-10 minutes of cooking to heat them up.
Crack Chicken Noodle Soup
- 3 cups cooked shredded or chopped chicken breast about 450g
- 1 10.5 oz. can condensed chicken soup 295g
- 6 cups low-sodium chicken stock 1.5L
- 1 cup whole milk 240ml
- 1/2 cup chopped celery about 70g
- 2 medium carrots sliced about 150g
- 1 1 oz. packet Ranch dressing mix 28g
- 12 slices of thick cut bacon cooked and crumbled about 200g
- 1 1/2 cups shredded mild cheddar cheese about 170g
- 3/4 cup cream cheese softened about 170g
- 8 oz. Thin Spaghetti or Angel Hair - uncooked about 225g
- Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces. Set aside.
- 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.
- Reduce the heat to medium-low and let the soup simmer for 20-25 minutes.
- Add the uncooked spaghetti noodles and shredded cheddar cheese to the pot. Simmer until the noodles are fully cooked, stirring occasionally.
- Serve hot and top with extra crumbled bacon, if desired.