Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is a creamy twist on a classic chicken noodle soup. It combines tender chicken, creamy cheese, crispy bacon, and a mix of veggies with a hint of ranch seasoning for a comforting, addictive flavor. It's a quick and hearty meal, ready in under an hour, perfect for busy weeknights.
Ingredients
- 3 cups cooked and shredded chicken breast
- 12 slices cooked and crumbled bacon
- 3/4 cup softened cream cheese
- 1.5 cups shredded mild cheddar cheese
- 1/2 cup chopped celery
- 2 medium sliced carrots
- 1 oz packet ranch dressing mix
- 6 cups chicken broth
- 2 cups milk
- 8 ounces angel hair pasta broken into 1-inch pieces
Instructions
- Sauté diced carrots and celery in a large pot for 4-5 minutes.
- Add 6 cups of chicken broth and 1 packet of ranch dressing mix.
- Add 3 cups of shredded rotisserie chicken. Simmer for 15 minutes.
- Stir in 4 ounces of cream cheese and 2 cups of milk.
- Add 1.5 cups of shredded cheddar cheese, stir until melted.
- Add 8 ounces of angel hair pasta, cook for 5-6 minutes until tender.
- Top with crispy bacon bits and fresh herbs before serving.
Notes
- For quicker preparation, use rotisserie chicken.
- The soup can be stored in an airtight container in the fridge for up to 3 days.
- Freezing is not ideal due to the dairy, but if frozen, do so without the noodles.
- The soup can be reheated on the stovetop, but avoid boiling to preserve the creamy texture.