Crack Chicken Noodle Soup

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3 cups cooked shredded or chopped chicken breast

1 (10.5 oz.) can condensed chicken soup

6 cups low-sodium chicken stock

1 cup whole milk

1/2 cup chopped celery

2 medium carrots, sliced

1 (1 oz.) packet Ranch dressing mix

1 cup crumbled bacon

1 1/2 cups shredded mild cheddar cheese

1/2 cup cream cheese, softened

8 oz. Thin Spaghetti or Angel Hair – uncooked


In a large Dutch oven, combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon over medium-high heat and bring to a boil.

Turn down heat to low and simmer for 20 – 25 minutes then add noodles and cheese and simmer until noodles are fully cooked.

Top with extra crumbled bacon if desired.
Serve hot and enjoy!

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