Creamy Crack Chicken Noodle Soup
Velvety, creamy, and rich, it’s not your standard chicken noodle soup and is perfect for cozy days.
Ingredients
- 12 slice thick-cut bacon
- 3-4 carrots diced into ¼-inch cubes
- 3 stalks celery diced into ¼-inch cubes
- 6 cup 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, room temperature
- 1 cup whole milk
- 1 ½ cup shredded cheddar cheese
- 4 cup cooked chicken shredded or cubed
- 8 oz angel hair pasta broken into 1-inch pieces
Instructions
- In a large pot, cook the bacon until crispy; set aside. Leave drippings in the pot. Roughly chop cooled bacon.
- Add carrots and celery to the pot and sauté over medium heat for 7-8 minutes, until soft. 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.
- Return bacon to the pot. Add cream cheese, milk, and cheddar cheese, stirring until melted. Add chicken and pasta, cooking on low until pasta is tender.
- Thin soup as desired, heat through, and serve.