Crack Chicken Noodle Soup
Crack Chicken Noodle Soup is a one-pot meal full of tender chicken, smoky bacon, and veggies in a creamy broth. It’s the best chicken soup around!
Crack Chicken Noodle Soup Recipe
Look out because this amazingly creamy twist on classic chicken noodle soup is going to make the whole family smile.
Not only is it a great way to bring new life to leftover chicken, it’s the kind of soup that makes you come back for a second or third helping.
You will love this recipe as much as my Crack Potato Soup, this 3 Ingredient Potato Soup, Hobo Stew, and my Busy Day Soup!
Ingredients Needed
Bacon – Uncooked and cut into small pieces.
Vegetables – Sweet onion, celery, carrots.
Ranch seasoning – One dry ranch seasoning mix packet.
Condensed soup – Cream of chicken soup is great or substitute cream of celery or mushroom.
Chicken – Shredded cooked chicken breasts are best.
Cream cheese – Regular, low fat, or fat free work. Be sure it’s softened and cut into cubes,
Shredded cheese – Sharp cheddar cheese is best but mozzarella is a great choice too.
Pasta – Thin pasta noodles like angel hair pasta or vermicelli.
Pantry staples – Garlic, chicken broth, milk, fresh chopped parsley for garnish.
Looking for more leftover worthy dishes? Follow LTB on Pinterest and pin to a board!
How to Make Crack Chicken Noodle Soup Recipe
First: In a large pot or large dutch oven, cook the bacon pieces over medium heat until crispy and fat rendered. Remove with a slotted spoon to a paper towel lined plate and set aside.
Second: Add the onions, celery, and carrots to the bacon grease in the pan and cook for a few minutes until they start to soften. Add in the garlic and cook for another minute or two until you can smell it.
Third: Sprinkle in the dry ranch mix and stir to coat the veggies. Deglaze the pan with the broth. And stir to mix.
Add in the condensed soup, cooked chicken, milk, and cream cheese. Stir to combine and melt the cream cheese. Bring to a boil.
Fourth: Reduce to low and simmer for 15 minutes. Stir in the broken noodles and cheddar cheese (reserve a little for garnishing)
Fifth: Cook for another 5 minutes or until noodles are cooked al dente. Remove from heat and stir in crispy bacon (reserve a little for garnish).
Sixth: Taste and season with salt and black pepper if desired. Serve warm, garnished with bacon, shredded cheese, and fresh parsley.
For the full recipe and detailed instructions, please see the recipe card at the end of this post.
How long does it last?
Keep in an airtight container in the fridge for 3-4 days. Reheat in the microwave in 30 second intervals, stirring half way through.
Can I freeze it?
Yes, you can freeze it. With all the cream and pasta in it, the pasta may become a little mushy but that’s totally up to you.
Thaw overnight in the fridge and then reheat.
Tips for No Leftovers
- Whole milk makes it extra creamy but you can use low fat or fat free if you want.
- Cook bacon ahead of time and substitute olive oil for the bacon fat if desired.
- I don’t recommend traditional bacon bits unless they are real bacon pieces.
- Use store-bought rotisserie chicken for quicker prep.
- Substitute egg noodles or spaghetti noodles if you prefer. Cooking time make be a bit longer to cook the noodles through.
If you love this recipe as much as I do, please write a five-star review in the comment section below (or on Pinterest with the “tried it” button – you can now add pictures into reviews, too!), and be sure to help me share on facebook!
This Crack Chicken Soup loaded with thin spaghetti, is super creamy, and has tons of flavor. Even picky eaters will ask for a second bowl!
Crack Chicken Noodle Soup
Ingredients
- 1 package bacon 12 -16 ounces (cut into pieces)
- ½ medium sweet onion diced small
- 3 stalks celery diced small
- 2 carrots peeled, diced small
- 3 cloves garlic minced
- 1 ounce ranch seasoning 1 packet
- 6 cups chicken broth
- 1 10.5oz can cream of chicken soup
- 4 cups cooked shredded chicken
- 1 cup milk
- 8 ounces cream cheese softened, cut into cubes
- 2 cups sharp cheddar cheese shredded
- 8 ounces angel hair pasta or thin spaghetti, broken in half
- Fresh parsley for garnish.
Instructions
- In a large pot or dutch oven, cook the bacon pieces over medium heat until crispy and fat rendered.
- Remove with a slotted spoon to a paper towel lined plate and set aside.
- Add the onions, celery, and carrots to the pan and cook for a few minutes in the bacon fat until they start to soften.
- Add in the garlic and cook for another minute or two until fragrant.
- Sprinkle in the ranch seasoning and stir to coat the veggies.
- Deglaze the pan with the broth. And stir to mix.
- Add in the condensed soup, cooked chicken, milk, and cream cheese. Stir to combine and melt the cream cheese.
- Bring to a boil.
- Reduce to low and simmer for 15 minutes.
- Stir in the broken noodles and cheddar cheese (reserve a little for garnishing)
- Cook for another 5 minutes or until noodles are cooked.
- Remove from heat and stir in crispy bacon (reserve a little for garnish).
- Taste and season with salt and pepper if desired.
- Serve warm, garnished with bacon, shredded cheese, and fresh parsley.
Notes
- Whole milk makes it extra creamy but you can use low fat or fat free if you want.
- Cook bacon early and substitute olive oil for the bacon fat if desired.
- I don't recommend traditional bacon bits unless they are real bacon pieces.
- Use store-bought rotisserie chicken for quicker prep.
- Substitute egg noodles or spaghetti noodles if you prefer. Cooking time make be a bit longer to cook the noodles through.
Nutrition
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