Description
Discover how to make the ultimate comfort food with our delicious recipe for Crack Chicken Noodle Soup. Warm, hearty, and packed with flavor!
Ingredients
- – 3 cups (720 ml) cooked shredded or chopped chicken breast
- – 1 10.5 oz. (298 g) can condensed chicken soup
- – 6 cups (1.4 L) low-sodium chicken stock
- – 1 cup (240 ml) whole milk
- – 1/2 cup (120 ml) chopped celery
- – 2 medium carrots, sliced
- – 1 1 oz. (28 g) packet Ranch dressing mix
- – 12 slices of beef bacon cooked and crumbled
- – 1 1/2 cups (180 g) shredded mild cheddar cheese
- – 3/4 cup (180 ml) cream cheese, softened
- – 8 oz. (227 g) Thin Spaghetti or Angel Hair – uncooked
Instructions
- Prepare the beef bacon by cooking it. Once done, drain, chop, and crumble it, then set it aside.
- In a large Dutch oven, mix together the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and the crumbled bacon. Place the pot over medium-high heat and bring the mixture to a rolling boil.
- Reduce the heat to medium-low and let it gently simmer for 20 to 25 minutes.
- Introduce the uncooked noodles and shredded cheddar cheese to the pot, and continue simmering until the noodles are completely done.
Notes
- Consider using low-fat milk or cream cheese as a healthier alternative.
- Add extra vegetables like peas or bell peppers for more flavor and nutrition.
- Enhance the soup with a touch of spice by sprinkling red pepper flakes or adding hot sauce.
