Name: Crack Chicken Noodle Soup
Ingredients: 3 cups cooked, shredded, or chopped chicken breast (rotisserie chicken works well); 1 (10.5 oz) can condensed chicken soup; 6 cups low-sodium chicken stock; 1 cup whole milk; ½ cup chopped celery; 2 medium carrots, sliced; 1 (1 oz) packet Ranch dressing mix; 12 slices thick-cut bacon, cooked and crumbled; 1½ cups shredded mild cheddar cheese; ¾ cup cream cheese, softened; 8 oz thin spaghetti or angel hair, uncooked

Ingredients

- 3 cups cooked, shredded, or chopped chicken breast (rotisserie chicken works well)

- 1 (10.5 oz) can condensed chicken soup

- 6 cups low-sodium chicken stock

- 1 cup whole milk

- ½ cup chopped celery

- 2 medium carrots, sliced

- 1 (1 oz) packet Ranch dressing mix

- 12 slices thick-cut bacon, cooked and crumbled

- 1½ cups shredded mild cheddar cheese

- ¾ cup cream cheese, softened

- 8 oz thin spaghetti or angel hair, uncooked

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Instructions

1. Prepare the Bacon: Cook the bacon until crispy, then drain, cut, and crumble it; set aside.

1. Combine Ingredients: In a large Dutch oven, mix together the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, Ranch dressing mix, and crumbled bacon. Bring to a boil over medium-high heat.

1. Simmer: Reduce the heat to medium-low and let the soup simmer for 20-25 minutes.

1. Add Noodles and Cheese: Stir in the uncooked noodles and shredded cheddar cheese, continuing to simmer until the noodles are fully cooked.

1. Garnish: Serve hot, topped with extra crumbled bacon if desired.

Notes

Prep Time: 20 minutes | Cooking Time: 45 minutes | Total Time: 1 hour 5 minutes | Servings: Varies

This comforting soup is sure to warm you up and satisfy your cravings! Enjoy every delicious spoonful!

Author: niold.com