The feeling of eating a warm bowl of chicken noodle soup on a cold and rainy day can’t be beat…except by this soup. Crack Chicken Noodle Soup is richer, creamier, and meatier thanks to the infusion of bacon flavor and crispy bacon pieces. Filled with tender noodles and melty sharp cheddar cheese, Crack Chicken Noodle Soup is chicken noodle soup will everything you love taken to the next level. Since it only takes 30 minutes to make, why would you wait on making it?
Ingredients• vegetable oil, to taste • 12 slices bacon, thick-cut, cooked, and crumbled • 3 cups chicken breast, cooked and shredded or chopped • 2 medium carrots, sliced • 1/2 cup celery, chopped • 1 (10.5 ounce) can chicken soup, condensed • 6 cups low-sodium chicken stock • 1 cup whole milk • 3/4 cup cream cheese, softened • 1 (1 ounce) packet ranch dressing mix • 8 ounces thin spaghetti or angel hair, uncooked • 1 1/2 cups mild cheddar cheese, grated
Heat a small amount of vegetable oil in a medium skillet.
Add the chopped bacon and cook until done or slightly crispy, about 4-5 minutes.
Set the bacon aside.
Mix the chicken, carrots, celery, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and the cooked bacon into a large pot.
Bring the mixture to a boil, stirring occasionally.
Reduce the heat to low and let simmer for 20-25 minutes.
Add the spaghetti and grated cheese.
Let simmer until the spaghetti is cooked according to package directions.