Description
Comforting crack chicken noodle soup brings hearty midwest flavors to your dinner table with creamy, cheesy goodness. Ranch seasoning and crispy bacon elevate this simple recipe into a crowd-pleasing meal you’ll crave again and again.
Ingredients
Scale
Protein:
- 3 cups chicken breast, cooked, shredded, or chopped
- 12 slices bacon, cooked and crumbled
Dairy and Cheese:
- 1.5 cups shredded mild cheddar cheese
- 3/4 cup cream cheese, softened
- 1 cup whole milk
Liquid and Vegetables:
- 6 cups low-sodium chicken stock
- 1 (10.5 ounces/300 grams) can condensed chicken soup
- 1/2 cup chopped celery
- 2 medium carrots, sliced
- 1 (1 ounce/28 grams) packet ranch dressing mix
- 8 ounces (226 grams) thin spaghetti or angel hair, uncooked
Instructions
- Crisp the bacon in a skillet until golden and rendered; drain excess fat, chop into small pieces, and reserve for later garnishing.
- In a large Dutch oven, combine shredded chicken, condensed soup, chicken stock, milk, cream cheese, diced carrots, chopped celery, and Ranch dressing mix; stir thoroughly to blend ingredients.
- Elevate heat to medium-high, allowing the mixture to reach a rolling boil, stirring occasionally to prevent sticking.
- Reduce temperature to medium-low, creating a gentle simmer; let the soup develop flavors for 20-25 minutes, with occasional stirring.
- Introduce uncooked noodles into the simmering liquid, ensuring they are fully submerged; continue cooking until pasta reaches al dente texture.
- Sprinkle shredded cheese into the soup, stirring until completely melted and integrated throughout the dish.
- Once noodles are tender and cheese is melted, remove from heat and let rest for 2-3 minutes to allow flavors to meld.
- Serve hot, garnishing each portion with reserved crispy bacon crumbles for an extra layer of smoky crunch.
Notes
- Swap bacon for turkey bacon or plant-based bacon alternatives to create a lighter, healthier version of the soup.
- Use gluten-free noodles and cream of chicken soup to make this recipe celiac-friendly and accommodate gluten sensitivities.
- Reduce sodium by choosing low-sodium chicken stock and Ranch mix, perfect for those watching salt intake or with heart health concerns.
- Enhance vegetable nutrition by adding extra veggies like spinach, kale, or zucchini for increased vitamins and fiber content.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 311 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 17 g
- Saturated Fat: 8 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.5 g
- Carbohydrates: 15 g
- Fiber: 1.5 g
- Protein: 27 g
- Cholesterol: 85 mg