Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup, cozy bowl is loaded with tender chicken, smoky bacon, and a velvety cheese broth that feels like a warm hug.
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Servings: 8
Calories: 980kcal
Cost: $22
Ingredients
- 4 cups cooked chicken chopped use rotisserie or leftover for easy prep
- 8 cups chicken broth low-sodium works best for balance
- 14 ounces condensed chicken soup any classic cream-style variety
- 1 ⅓ cups whole milk for extra richness
- 3 stalks celery chopped adds subtle crunch and aroma
- 3 medium carrots thinly sliced for gentle sweetness and color
- 1.25 ounces ranch seasoning mix use one standard packet plus a little extra
- 16 slices thick-cut bacon cooked and crumbled crispy gives the best texture
- 2 cups shredded cheddar cheese sharp cheddar melts beautifully
- 1 cup cream cheese softened bring to room temperature for smooth blending
- 12 ounces dried fine egg noodles small noodles cook evenly in soup
Instructions
- Add the chicken, condensed soup, broth, milk, cream cheese, celery, carrots, ranch seasoning, and bacon to a large Dutch oven and stir until everything is well combined.
- Set the pot over medium-high heat and bring the soup to a gentle boil, then lower the heat and let it simmer for about 20–25 minutes so the flavors meld together.
- Stir in the noodles and shredded cheddar, then continue cooking for about 5–6 minutes until the pasta is tender and the soup is creamy and smooth.
Notes
A bowl of pure comfort that tastes even better on chilly nights. The creamy broth, melty cheese, and savory bacon make this one of those recipes everyone asks for again and again.
Nutrition
Serving: 520g | Calories: 980kcal | Carbohydrates: 44g | Protein: 48g | Fat: 70g | Saturated Fat: 26g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 25g | Trans Fat: 0.2g | Cholesterol: 255mg | Sodium: 2350mg | Potassium: 760mg | Fiber: 2g | Sugar: 6g | Vitamin A: 4300IU | Vitamin C: 3mg | Calcium: 340mg | Iron: 3mg