Crack Chicken Noodle Soup

A creamy, cozy chicken noodle soup with shredded chicken, turkey bacon, and a tangy ranch flavor that feels like a warm blanket for the soul.

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Prep Time 20

Cook Time 30

Total Time 50

Servings: 6 servings

Course: Main Course, Soup

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

Base Ingredients

3 cups cooked, shredded or chopped chicken breast Use leftover roast chicken, poached breasts, or rotisserie chicken.
1 can 10.5 oz condensed chicken soup Adds body and seasoning; use low-sodium if preferred.
6 cups low-sodium chicken stock Homemade stock deepens flavor.
1 cup whole milk For creaminess; can substitute with half-and-half or plant-based milk.
¾ cup cream cheese, softened Room temperature incorporates best.

Vegetables & Seasoning

½ cup finely chopped celery Fresh is best for crunch.
2 medium carrots, thinly sliced Peeled and sliced on the bias.
1 packet 1 oz ranch dressing mix For tangy herbal notes.
12 slices thick-cut turkey bacon, cooked and crumbled Use well-cooked turkey bacon for crisp texture.

Pasta & Cheese

1 ½ cups shredded mild cheddar cheese Freshly shredded melts better.
8 oz thin spaghetti or angel hair, uncooked Break into shorter pieces if desired.

Method

Prepare and Crisp the Turkey Bacon

In a skillet over medium heat, cook the turkey bacon until browned and crisp. Drain on paper towels, then crumble.

Combine Base Ingredients

In a large Dutch oven over medium-high heat, combine shredded chicken, condensed chicken soup, chicken stock, whole milk, and softened cream cheese. Stir gently.

Add Vegetables and Seasoning

Stir in the carrots, celery, ranch dressing mix, and crumbled turkey bacon. Reserve some bacon for topping.

Simmer

Bring to a boil, then reduce to a simmer. Cook uncovered for 20-25 minutes.

Add Noodles and Cheddar

Stir in the uncooked pasta and shredded cheddar. Simmer until the noodles are cooked, about 4-8 minutes.

Final Seasoning and Serve

Remove from heat, taste, and adjust seasoning as needed. Serve in bowls topped with reserved turkey bacon and extra cheddar.

Notes

Store leftovers in airtight containers. The soup lasts 3 to 4 days in the fridge. Freezing is best without noodles. For a lighter version, substitute turkey bacon with smoked paprika.