Go Back
–+ servings

Crack Chicken Noodle Soup

Please rate us
A creamy, flavor-packed chicken noodle soup with bacon, perfect for chilly evenings.
Print it Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded or chopped chicken breast Rotisserie chicken works perfectly.
  • 1 can condensed chicken soup (10.5 oz.)
  • 6 cups low-sodium chicken stock
  • 1 cup whole milk For a creamier texture.
  • 1/2 cup chopped celery
  • 2 medium carrots, sliced
  • 1 oz. Ranch dressing mix
  • 12 slices thick-cut bacon, cooked and crumbled
  • 1 1/2 cups shredded mild cheddar cheese
  • 3/4 cup softened cream cheese
  • 8 oz. thin spaghetti or angel hair (uncooked) Other pasta types can work well.

Method
 

Cooking Steps
  1. In a skillet, cook the bacon until crispy. Drain, crumble, and set aside.
  2. In a large Dutch oven over medium-high heat, combine the cooked chicken, condensed chicken soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and the crumbled bacon.
  3. Stir the mixture well until combined, then bring it to a boil.
  4. Once boiling, reduce the heat to medium-low and let it simmer for about 20 to 25 minutes.
  5. Add the uncooked noodles and shredded cheese into the pot, and let it simmer until the noodles are fully cooked.
  6. Garnish with extra crumbled bacon if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 38gProtein: 32gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 4g

Notes

Store leftovers in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze in individual servings.
Tried this recipe?Let us know how it was!