Crack Chicken Noodle Soup
Whenever I have leftover chicken I try to make a soup out of it. One of my family’s absolute favorites is the Crack Chicken Noodle Soup. Guaranteed to be the new favorite recipe that everyone will love! What I also love about this soup is that you can throw together any odd veggies that you’ve forgotten in the back of your fridge. And the crunchier the better, that’s why for this crack chicken noodle soup I’ve chosen carrots and celery.
Ingredients
- 3 cups cooked shredded or chopped chicken breast
- 6 cups low-sodium chicken stock
- 8 oz. Thin Spaghetti or Angel Hair - uncooked
- 1 (10.5 oz.) can condensed cream of chicken soup
- 2 medium carrots, sliced
- 1/2 cup chopped celery
- 12 slices of thick-cut bacon cooked and crumbled
- 1 1/2 cups shredded mild cheddar cheese
- 1 (1 oz.) packet Ranch dressing mix
- 1 cup whole milk
- 3/4 cup cream cheese, softened
Directions
- 1
Heat a little amount of vegetable oil in a medium skillet and add chopped bacon. Cook until done or slightly crispy (is fine too!) and set aside.
- 2
Combine diced chicken, carrots, celery, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and bacon in a large pot. Take it to a boil stirring occasionally.
- 3
Reduce the heat to low and simmer for 20 - 25 minutes.
- 4
Follow with pasta/spaghetti, grated cheese, and simmer until spaghetti is almost cooked.
- 5
When done, garnish with freshly chopped parsley and serve with bread like ciabatta.