Crack Chicken Noodle Soup Recipe
Introduction
This Crack Chicken Noodle Soup is a creamy, comforting dish packed with tender chicken, crispy bacon, and cheesy goodness. It’s a hearty meal perfect for chilly days or when you need a satisfying bowl of warmth.
Ingredients
- 3 cups cooked shredded or chopped chicken breast
- 12 slices of thick-cut bacon, cooked and crumbled
- 1 1/2 cups shredded mild cheddar cheese
- 3/4 cup cream cheese, softened
- 1 cup whole milk
- 2 medium carrots, sliced
- 1/2 cup chopped celery
- 6 cups low-sodium chicken stock
- 8 oz. thin spaghetti or angel hair pasta, uncooked
- 1 (10.5 oz.) can condensed cream of chicken soup
- 1 (1 oz.) packet ranch dressing mix
- Vegetable oil (for cooking bacon)
Instructions
- Step 1: Heat a little vegetable oil in a medium skillet over medium heat. Add the chopped bacon slices and cook until done or slightly crispy, according to your preference. Once cooked, remove from heat and set aside.
- Step 2: In a large pot, combine the shredded chicken, sliced carrots, chopped celery, condensed cream of chicken soup, chicken stock, whole milk, softened cream cheese, ranch dressing mix, and the cooked crumbled bacon. Stir gently.
- Step 3: Bring the mixture to a boil over medium-high heat, stirring occasionally to prevent sticking.
- Step 4: Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 25 minutes to meld flavors and soften the vegetables.
- Step 5: Stir in the uncooked thin spaghetti or angel hair pasta and shredded mild cheddar cheese. Continue simmering until the pasta is tender but still firm to the bite, about 5 to 7 minutes, stirring occasionally to prevent clumping.
- Step 6: Taste and adjust seasoning if needed. Garnish with freshly chopped parsley for brightness and serve hot with crusty bread for a comforting meal.
Tips & Variations
- Use leftover rotisserie chicken to save time and add extra flavor.
- Swap cheddar for pepper jack cheese for a spicy twist.
- Replace thin spaghetti with egg noodles or small pasta shapes if preferred.
- For a lighter version, substitute half-and-half for the cream cheese and milk.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium heat, adding a splash of chicken stock or milk if the soup is too thick. Avoid freezing as the cheese and cream may separate.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup without bacon?
Yes, you can omit the bacon for a lighter, vegetarian-friendly option. Adding smoked paprika or a dash of liquid smoke can help replicate the smoky flavor.
What type of chicken is best for this recipe?
Cooked shredded or chopped chicken breast works best for a tender texture, but you can also use thighs for a juicier taste. Rotisserie chicken is a convenient choice.
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Crack Chicken Noodle Soup Recipe
- Total Time: 50 minutes
- Yield: 6 servings 1x
Description
This Crack Chicken Noodle Soup is a creamy, comforting dish loaded with tender chicken, crispy bacon, mild cheddar cheese, and thin spaghetti noodles, all simmered together in a flavorful broth enriched with cream cheese and ranch seasoning. Perfect for chilly days, this soup offers a rich and hearty meal that combines textures and flavors harmoniously.
Ingredients
Protein & Dairy
- 3 cups cooked shredded or chopped chicken breast
- 12 slices thick-cut bacon, cooked and crumbled
- 1 1/2 cups shredded mild cheddar cheese
- 3/4 cup cream cheese, softened
- 1 cup whole milk
Vegetables
- 2 medium carrots, sliced
- 1/2 cup chopped celery
Liquids & Broth
- 6 cups low-sodium chicken stock
Other Ingredients
- 8 oz thin spaghetti or angel hair pasta, uncooked
- 1 (10.5 oz) can condensed cream of chicken soup
- 1 (1 oz) packet ranch dressing mix
- Vegetable oil (for cooking bacon)
Instructions
- Cook Bacon: Heat a little vegetable oil in a medium skillet over medium heat. Add the bacon slices and cook until they reach your desired level of crispiness. Remove the cooked bacon from the skillet, crumble it, and set aside.
- Combine Ingredients and Boil: In a large pot, add shredded chicken, sliced carrots, chopped celery, condensed cream of chicken soup, low-sodium chicken stock, whole milk, softened cream cheese, ranch dressing mix, and the crumbled bacon. Stir gently to combine all ingredients. Place the pot over medium-high heat and bring the mixture to a boil, stirring occasionally to prevent sticking.
- Simmer Soup: Once boiling, reduce the heat to low and let the soup simmer gently for 20 to 25 minutes. This simmering time allows the flavors to meld together and the vegetables to soften perfectly.
- Add Pasta and Cheese: Stir in the uncooked thin spaghetti or angel hair pasta along with the shredded mild cheddar cheese. Continue to simmer for another 5 to 7 minutes, stirring occasionally to prevent the pasta from clumping, until the pasta is tender but still has a slight bite.
- Garnish and Serve: Taste the soup and adjust the seasoning if necessary. Garnish with freshly chopped parsley for added freshness. Serve hot, ideally with crusty bread such as ciabatta for a comforting and complete meal.
Notes
- Cooking bacon in vegetable oil prevents sticking and helps achieve even crispiness.
- Using low-sodium chicken stock allows better control over the saltiness of the soup.
- Thin spaghetti or angel hair pasta works best because it cooks quickly and has a delicate texture.
- Adjust the simmer time if you prefer softer or firmer pasta.
- To make the soup thicker, allow it to simmer a bit longer uncovered.
- Store leftovers in an airtight container and refrigerate for up to 3 days. Reheat gently on the stovetop.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Keywords: Crack Chicken Noodle Soup, creamy chicken soup, bacon chicken soup, ranch chicken soup, easy chicken soup, comforting soup recipe, chicken noodle soup with bacon
