Crack Chicken Soup
A creamy, cheesy comfort food packed with shredded chicken, bacon, ranch seasoning, and pasta. Easy to make and perfect for weeknight dinners or cozy meals.
Servings: 12 (2 cup) servings
Ingredients
- 3 cups cooked shredded rotisserie chicken
- 1 (10.5 oz) can condensed cream of chicken soup
- 6 cups chicken bone broth
- ½ cup whole milk
- 2/3 cup chopped celery
- 2/3 cup diced baby carrots
- 2/3 cup sweet onion diced
- 1 tablespoon minced garlic
- 1 (1 oz) packet Ranch dressing mix
- 1 pound bacon cooked and crumbled
- 1 ½ cups shredded colby jack cheese
- 4 oz of cream cheese softened
- 8 oz Angel hair pasta uncooked
Instructions
- Combine ingredients. In a large nonstick pot or Dutch oven, combine the chicken, cream of chicken soup, chicken bone broth, milk, celery, carrots, onion, ranch dressing mix, and crumbled bacon.
- Cook the ingredients. Cook on medium-high heat and bring to a boil. Then turn your heat down to medium-low and simmer covered for 20-25 minutes or until the vegetables are tender. Make sure to periodically stir the pot.
- Add the pasta. Once the vegetables are tender, add the Colby Jack cheese, cream cheese, and angel hair pasta. Simmer uncovered until noodles are fully cooked, about 10 minutes, stirring occasionally.
- Serve. Once cooked completely, garnish with parsley and serve.
Notes
Crock Pot Instructions:
You can make this crack chicken noodle soup in a crockpot. Stir the ingredients together and cook on low for 4 hours or 2 hours on high. 30 minutes before serving, add the cheese to the soup and stir, then boil the pasta separately according to package instructions. Once ready to serve, stir in the pasta and serve.
