Crack Chicken Noodle Soup with Bacon and Ranch
Crack chicken noodle soup with chicken, bacon, ranch, cream cheese, and cheddar in a creamy broth with angel hair noodles.
Equipment
- Dutch oven
- Skillet
Ingredients
Main Ingredients
- 3 cup cooked shredded chicken breast rotisserie chicken works well
- 1 can (10.5 oz) condensed cream of chicken soup
- 6 cup low sodium chicken broth
- 1 cup whole milk
- ½ cup chopped celery
- 2 medium carrots sliced
- 1 packet (1 oz) ranch dressing mix
- 8 slices thick cut bacon cooked and crumbled
- 1 ½ cup shredded mild cheddar cheese
- ¾ cup cream cheese softened
- 8 oz angel hair pasta uncooked, broken into short pieces
Instructions
Cooking
- Cook the bacon in a large skillet over medium heat until crisp, about 8 to 10 minutes. Drain, then crumble and set a few pieces aside for topping.
- In a large Dutch oven, whisk the broth, condensed soup, milk, and cream cheese over medium heat until mostly smooth.
- Stir in the chicken, celery, carrots, ranch mix, and half of the bacon. Bring to a boil.
- Reduce the heat to medium low and simmer 20 to 25 minutes, stirring now and then, until the carrots are tender.
- Stir in the broken angel hair and the cheddar and cook 5 to 7 minutes until the noodles are tender and the cheese has melted.
- Ladle into bowls and top with the remaining bacon.
Notes
Use low sodium broth since the soup, bacon, and ranch mix are salty. Refrigerate within 2 hours and use within 3 to 4 days. Reheat to 165 degrees F with a splash of broth. Nutrition is an estimate.