This Crack Chicken Noodle Soup is a creamy, ultra-comforting bowl of goodness that chases away any cool-weather chill.

Velvety, creamy, and rich, it’s not your standard chicken noodle soup and is perfect for cozy days.

Ingredients

12 slices thick-cut bacon
3-4 carrots, diced into ¼-inch cubes
3 stalks celery, diced into ¼-inch cubes
6 cups chicken stock
1 (10.5 oz) can condensed cream of chicken soup
1 (1 oz) envelope ranch dressing mix
3-4 oz cream cheese, cubed and at room temperature
1 cup whole milk
1 ½ cups shredded cheddar cheese
4 cups cooked chicken, shredded or cubed
8 oz angel hair pasta, broken into 1-inch pieces

Instructions

Step 1: In a large pot, cook the bacon until crispy; set aside. Leave drippings in the pot. Roughly chop cooled bacon.

Step 2: Add carrots and celery to the pot and sauté over medium heat for 7-8 minutes, until soft.

Step 3: Add chicken stock, condensed cream of chicken soup, and ranch mix.

Bring to a boil, then reduce heat to low and simmer for 15-20 minutes.

Step 4: Return bacon to the pot. Add cream cheese, milk, and cheddar cheese, stirring until melted.

Step 5: Add chicken and pasta, cooking on low until pasta is tender. Thin soup as desired, heat through, and serve.

Frequently Asked Questions (FAQs)

1. How long can I keep this soup in the fridge?

This soup will last in the fridge for up to four days.

2. Can I freeze this soup?

It’s not recommended to freeze, as the pasta may become mushy after freezing.

3. Any make-ahead tips?

This soup’s flavors get better over time, so making it a day or two ahead can enhance the taste.

4. What can I serve with this soup?

Serve with fluffy Bisquick biscuits, crescent rolls, Southern cornbread, or beer bread.