Crack Chicken Noodle Soup
Crack Chicken Noodle Soup Just chop and toss everything into a large pot and allow those delicious flavors to melt and form a delicious meal.
Ingredients
- 3 cups diced chicken breast
- 6 cups low-sodium chicken stock
- 8 oz 225g thin spaghetti or angel hair - uncooked
- 1 10.5 oz. (295g) can condense cream of chicken soup
- 2 medium carrots diced
- 1/2 cup diced celery
- 12 slices of thick-cut bacon
- 1 1/2 cups shredded mild cheddar cheese
- 1 1 oz. (28g) packet Ranch dressing mix
- 1 cup whole milk
- 3/4 cup cream cheese room temperature
Instructions
- STEP 1: Heat a medium to large searing pan over medium to high heat. Add a bit of vegetable oil and cook the bacon until slightly crisp (or really crisp, whichever you prefer).
- STEP 2: Remove the cooked bacon and allow to cool over a kitchen towel to absorb excess fat. Set aside.
- STEP 3: Once cool, roughly chop the bacon forming crumbles.
- STEP 4: In a large pot, over medium heat, mix the chicken stock, diced chicken, carrots, celery, condensed chicken soup, milk, cream cheese, bacon (keep some for garnish) and ranch dressing. Bring to a boil.
- STEP 5: Bring down the temperature and simmer for 20-25 minutes.
- STEP 4: Add the spaghetti and grated cheese and simmer until the pasta is cooked (usually a little bit more than the package instructions).
- STEP 5: Serve while warm.
- STEP 6: Garnish with chopped parsley or chives and the leftover crispy bacon.
Nutrition
Calories: 1104kcalCarbohydrates: 56gProtein: 71gFat: 66gSaturated Fat: 25gPolyunsaturated Fat: 9gMonounsaturated Fat: 24gTrans Fat: 0.2gCholesterol: 198mgSodium: 1587mgPotassium: 1348mgFiber: 2gSugar: 8gVitamin A: 1366IUVitamin C: 2mgCalcium: 567mgIron: 3mg
Tried this recipe?Let us know how it was!