Love the feeling of eating a warm bowl of chicken noodle soup on a cold and rainy day? Try this new take on the classic chicken noodle soup—Crack Chicken Noodle Soup! It has all of the things you love about the original, but with a delicious twist!
Ingredients• 3 cups cooked chicken breast, shredded or chopped • 6 cups low-sodium chicken stock • 8 ounces thin spaghetti or angel hair, uncooked • 1 (10.5-ounce) can condensed chicken soup • 2 medium carrots, sliced • 1/2 cup chopped celery • 12 slices of thick-cut bacon, cooked and crumbled • 1 1/2 cups mild cheddar cheese, shredded • 1 (1-ounce) packet ranch dressing mix • 1 cup whole milk • 3/4 cup cream cheese, softened
Heat a small amount of vegetable oil in a medium skillet and add the chopped bacon. Cook until done or slightly crispy. Set aside.
Mix diced chicken, carrots, celery, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and bacon into a large pot. Bring to a boil, stirring occasionally.
Reduce the heat to low and let simmer for 20-25 minutes.
Add the pasta/spaghetti and grated cheese. Let simmer until the spaghetti is almost cooked.
When finished, serve and enjoy!