Oh, man! This Crack Chicken Noodle Soup has all the best flavours! The creamy, firm, and meaty! Every bite will surely make you want to eat more! I made this yesterday and I am so glad that I did because it’s so good! A big thanks to my sister for giving me this recipe. I usually serve this with garlic bread. Make sure to sprinkle extra bacon on top as well. Just do it and thank me later! By the way, make sure not to overcook the pasta. You want that al dente bite to it. Enjoy!
3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)
1 (10.5 oz.) can condensed chicken soup
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup chopped celery
2 medium carrots, sliced
1 (1 oz.) packet Ranch dressing mix
12 slices of 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
Step 1: Place a skillet on the stove and turn the heat to medium.
Step 2: Add the bacon and cook until brown and greasy.
Step 3: Remove the skillet from the heat and drain the bacon.
Step 4: Place the bacon in a mixing bowl. Crumble and set aside.
Step 5: Place a large Dutch oven on the stove.
Step 6: Add the condensed soup, chicken stock, chicken, cream cheese, milk, ranch dressing, celery, and crumbled bacon.
Step 7: Turn the heat to medium-high and allow the mixture to boil.
Step 8: Reduce to medium-low heat and simmer for 25 minutes.
Step 9: Add in the noodles and cheese. Simmer for another 8 minutes or until the cheese has melted and the pasta is al dente.
Step 10: Remove from the heat.
Step 11: Serve and enjoy!
For extra flavour, you can sprinkle more bacon on top.