Packed with flavours and outrageously creamy. This Crack Chicken Noodle Soup will have your taste buds celebrating! You will never go wrong with this noodle soup, it has chicken, vegetables, bacon, cheese, and pasta. A full-on meal in a bowl!
This is my family’s favourite soup and my go-to for a quick and easy dinner. It has everything I love especially bacon and chicken. Delicious and satisfying. This soup has all the amazing flavours, texture in a snap that just cracks in your mouth. This makes our tummy happy, fill us with goodness, and leave us satisfied. A must-try and a real keeper. If you haven’t tried this yet, it is the perfect time to give this a try. This will be an excellent addition to your weekly menu. So good you’ll dig straight in!
3 c cooked shredded or chopped chicken breast (or 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: In a skillet, cook the bacon. Drain excess grease and crumble. 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 continue to cook for another 20 to 25 minutes.
Step 4: Add in the noodles and cheese.
Step 5: Simmer until the noodles are completely cooked.
Step 6: Before serving, top with more crumbled bacon. Enjoy!
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