Go Back
–+ servings
Crack Chicken Noodle Soup

Crack Chicken Noodle Soup: Creamy Comfort in Every Spoonful

Crack Chicken Noodle Soup is a comforting dish combining creamy broth, tender chicken, and crispy bacon for a warm meal any night.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 6 bowls
Course: Soups
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 cups shredded chicken can use rotisserie chicken
  • 1 can condensed chicken soup gluten-free if necessary
  • 4 cups low-sodium chicken stock
  • 1 cup whole milk 2% or skim for lighter option
For the Veggies
  • 2 stalks celery optional
  • 2 medium carrots can substitute with peas or other veggies
For Flavor and Texture
  • 1 packet ranch dressing mix gluten-free if needed
  • 6 slices thick-cut bacon turkey bacon can be used as substitute
  • 1 cup cheddar cheese can substitute with Colby Jack
  • 4 oz cream cheese omit for dairy-free option
For the Noodles
  • 8 oz thin spaghetti or angel hair can use gluten-free pasta

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. In a large Dutch oven, heat over medium heat and add thick-cut bacon. Cook for about 6-8 minutes, or until the bacon is crispy and golden brown. Transfer bacon to a paper towel-lined plate to drain.
  2. In the same Dutch oven with the bacon drippings, add the shredded chicken, condensed chicken soup, low-sodium chicken stock, whole milk, cream cheese, celery, and diced carrots. Stir gently and allow to warm through for about 5 minutes.
  3. Reduce heat to medium-low and let it simmer uncovered for 20-25 minutes, stirring occasionally.
  4. Add the uncooked spaghetti or angel hair into the pot. Cook for about 8-10 minutes until the noodles are tender. Stir in the cheddar cheese until melted.
  5. Remove the pot from heat, season with salt and pepper, and serve hot, topped with crumbled bacon.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 40gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 2000IUVitamin C: 10mgCalcium: 300mgIron: 2mg

Notes

Add noodles in the last 10 minutes of cooking for best texture. This soup can be made a day in advance and reheated with fresh noodles.

Tried this recipe?

Let us know how it was!