Crack Chicken Noodle Soup u0026#8211; Creamy Comforting Family Approved
u003c!u002du002d wp:paragraph u002du002du003enu003cpu003eThis elevated chicken noodle soup combines everything you love about crack chicken with the comforting warmth of traditional soup. The creamy, cheesy broth is flavored with ranch seasoning and loaded with bacon, creating a soup that’s both familiar and exciting.u003c/pu003enu003c!u002du002d /wp:paragraph u002du002du003e
Ingredients
- 8 slices bacon chopped
- 3 cups cooked chicken shredded or diced
- 1 can condensed cream of chicken soup 10.5 oz
- 4 cups low-sodium chicken broth
- 2 cups whole milk
- 8 oz cream cheese softened and cubed
- 1 packet ranch seasoning mix 1 oz
- 3 stalks celery chopped
- 3-4 medium carrots sliced
- 2 cups dried egg noodles or pasta of choice
- 1½ cups shredded sharp cheddar cheese
- ½ cup shredded mozzarella cheese optional
- 2 tablespoons butter
- 2 teaspoons garlic powder
- Salt and pepper to taste
- Fresh parsley for garnish
- Green onions for garnish optional
Instructions
- In a large pot or Dutch oven, cook the chopped bacon over medium heat until crispy, about 6-8 minutes. Remove bacon with a slotted spoon and set aside on a paper towel-lined plate. Drain most of the bacon fat, leaving about 1 tablespoon in the pot.
- Add chopped celery and sliced carrots to the pot with the bacon fat. Sauté for 5-6 minutes over medium heat until vegetables begin to soften.
- Add the cooked shredded chicken, condensed cream of chicken soup, chicken broth, milk, ranch seasoning mix, and half of the cooked bacon to the pot. Stir well to combine.
- Bring the mixture to a boil over medium-high heat. Once boiling, reduce heat to low and simmer for 15-20 minutes, stirring occasionally, until vegetables are tender.
- Add the cubed cream cheese to the soup. Stir continuously until the cream cheese is completely melted and incorporated, creating a smooth, creamy base.
- Add the dry egg noodles to the pot. Stir well and let them cook for 8-10 minutes, stirring occasionally, until tender. If the soup becomes too thick, add more milk or broth to reach your desired consistency.
- Remove from heat. Stir in the cheddar cheese and mozzarella cheese (if using) until completely melted and smooth.
- Taste and adjust seasoning with salt, pepper, or additional ranch seasoning if desired.
- Ladle soup into bowls and top with remaining crispy bacon, fresh parsley, and green onions if desired. Serve hot with crusty bread or crackers!.
Notes
u003cliu003eThis soup thickens considerably as it sits and the noodles continue to absorb liquid. When reheating leftovers, add extra chicken broth or milk to thin it back to soup consistency. You can use rotisserie chicken to save time. For a lighter version, use reduced-fat cream cheese and 2% milk. Store in the refrigerator for up to 4 days.u003c/liu003e
