Description
This Classic Crack Chicken Noodle Soup is rich, creamy, and packed with flavor from tender chicken, crispy bacon, ranch seasoning, and cheesy noodles in a comforting broth.
Ingredients
- 3 cups chicken breast, shredded or cubed
- 10.5 oz condensed chicken soup
- 7 cups chicken stock
- 1 cup milk
- 1/2 cup celery, diced
- 2 carrots, sliced
- 1 oz ranch seasoning
- 12 slices bacon, cooked and crumbled
- 1 1/2 cups cheddar cheese, shredded
- 1 cup cream cheese, softened
- 8 oz angel hair pasta, broken into pieces
- 1/2 teaspoon garlic powder
Instructions
1. Cook bacon in a skillet over medium-high heat until crispy, then transfer to paper towels and crumble once cooled
2. In a large pot, whisk together chicken stock, condensed soup, milk, and cream cheese over medium heat until smooth
3. Add celery, carrots, chicken, bacon, ranch seasoning, and garlic powder, then bring to a boil
4. Reduce heat and simmer for 20–25 minutes, stirring occasionally, until vegetables are tender and flavors meld
5. Add broken angel hair pasta and cook for 4–5 minutes, stirring to prevent sticking
6. Stir in shredded cheddar cheese until melted and continue cooking until noodles are tender
7. Taste and adjust seasoning if needed, then serve hot
Notes
Add ranch seasoning gradually to avoid clumping.
For best texture, add cheese after noodles begin to soften.
This soup thickens as it sits; add extra broth when reheating if needed.
Store leftovers in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 3050