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Crack Chicken Noodle Soup

  • 3 cups of cooked chicken breast, shredded or chopped (you can also use rotisserie chicken)
  • 1 can (10.5 oz.) of condensed chicken soup
  • 6 cups of low-sodium chicken stock
  • 1 cup of whole milk
  • 1/2 cup of chopped celery
  • 2 medium carrots, sliced
  • 1 packet (1 oz.) of Ranch dressing mix
  • 12 slices of thick-cut bacon, cooked and crumbled
  • 1 1/2 cups of shredded mild cheddar cheese
  • 3/4 cup of softened cream cheese
  • 8 oz. of thin spaghetti or angel hair, uncooked
  1. Cook the bacon, drain, cut, and crumble. Set aside.
  2. Combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.
  3. Turn down the heat to medium-low and simmer for 20 – 25 minutes.
  4. Add noodles and cheese and simmer until the noodles are fully cooked.
  5. Top with extra crumbled bacon if desired.
  6. ENJOY!!
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