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Creamy Crack Chicken Noodle Soup with spiral pasta, chicken, carrots, and bacon bits being scooped with a wooden spoon.

Creamy Crack Chicken Noodle Soup

This rich and hearty Creamy Crack Chicken Noodle Soup is packed with flavor from chicken, bacon, ranch, and cheese, making it a comforting meal perfect for any day.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Calories: 700
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 3 cups cooked shredded or chopped chicken breast You can also use rotisserie chicken
  • 1 can condensed chicken soup 10.5 oz.
  • 6 cups low-sodium chicken stock
  • 1 cup whole milk
  • ½ cup chopped celery
  • 2 medium carrots sliced
  • 1 packet Ranch dressing mix 1 oz.
  • 12 slices thick cut bacon cooked and crumbled
  • 1 ½ cups shredded mild cheddar cheese
  • ¾ cup cream cheese softened
  • 8 oz. Thin Spaghetti or Angel Hair uncooked

Equipment

  • Large Dutch oven
  • Cutting board
  • Knife
  • Large pot

Method
 

Instructions
  1. Cook the bacon until crispy, then drain, cut, crumble, and set it aside.
  2. In a large Dutch oven, combine the chicken, condensed soup, chicken stock, milk, softened cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon, then bring the mixture to a boil over medium-high heat.
  3. Reduce the heat to medium-low and allow the soup to simmer for 20 to 25 minutes.
  4. Stir in the uncooked noodles and shredded cheese, continuing to simmer until the noodles are fully cooked.

Notes

For a quicker meal, use pre-cooked rotisserie chicken and pre-cooked bacon. Adjust consistency by adding more stock if desired.