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–+ servings

Crack Chicken Noodle Soup

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A creamy, ranch-seasoned chicken soup with bacon and cheddar folded into skinny angel-hair noodles, delivering comfort in a quick one-pot meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Soup
Cuisine: American
Calories: 450
Ingredients Method Nutrition Notes

Ingredients
  

For the soup base
  • 3 cups cooked shredded or chopped chicken breast Rotisserie chicken works great.
  • 1 can condensed chicken soup (10.5 oz)
  • 6 cups low-sodium chicken stock Use regular if you prefer saltier.
  • 1 cup whole milk Substitute half-and-half for extra richness, or use 2% for lighter.
  • 3/4 cup cream cheese, softened Soften ahead of time for smoother incorporation.
  • 1/2 cup chopped celery
  • 2 medium carrots, sliced
  • 1 packet Ranch dressing mix (1 oz)
For garnishing and finishing
  • 12 slices thick-cut bacon, cooked and crumbled Reserve a little bacon fat for flavor if desired.
  • 1 1/2 cups shredded mild cheddar cheese Shred from a block for better melting.
  • 8 oz thin spaghetti or angel hair, uncooked Broken into shorter pieces if preferred.

Method
 

Preparation
  1. Fry the bacon until crisp. Drain on paper towels and crumble. Reserve some bacon fat in the Dutch oven for flavor if desired.
  2. In a large Dutch oven, combine shredded chicken, condensed chicken soup, chicken stock, milk, cream cheese, carrots, celery, and ranch dressing mix. Stir to mix thoroughly.
Cooking
  1. Increase the heat to bring the mixture to a gentle boil.
  2. Reduce heat to medium-low and simmer uncovered for 20–25 minutes, until the carrots are tender and flavors meld.
  3. Add the uncooked spaghetti or angel hair and shredded cheddar cheese, stirring occasionally. Simmer until pasta is fully cooked (about 6–10 minutes).
Serving
  1. Serve the soup hot. Garnish with extra crumbled bacon and shredded cheddar if desired.

Nutrition

Serving: 1gCalories: 450kcalCarbohydrates: 35gProtein: 30gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 2gSugar: 3g

Notes

For gluten-free, swap pasta for gluten-free options or spiralized zucchini. Use low-sodium stock and unsalted bacon to reduce sodium. For lighter, omit cream cheese and use a cornstarch slurry for thickening.
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