Crack Chicken Noodle Soup
This Crack Chicken Noodle Soup is a one-pot meal made with rotisserie chicken for easy prep! This highly addicting soup is loaded with bacon, pasta, cream cheese, and ranch seasoning.
Servings: 12 cups
Calories: 336kcal
Equipment
Ingredients
- 8 slices uncooked bacon
- 1/2 large yellow onion diced
- 3 large carrots sliced into coins
- 3 stalks celery sliced
- 4 cloves garlic minced or pressed
- 3 (1 oz) packets ranch seasoning mix
- 3 (32 oz) cartons chicken broth
- 4 cups cooked and cubed chicken about 1 store-bought rotisserie (1 pound)
- 8 oz uncooked spaghetti noodles 1/2 box
- 1 (8 oz) block cream cheese cubed and softened to room temperature
- 1 (8 oz) block sharp cheddar cheese shredded
- 1 pint half and half room temperature
- Green onions for serving, if desired
Instructions
- Cook bacon in a large stockpot over medium heat until crispy.
- Remove, crumble, and set aside.
- To the hot stockpot with bacon grease, add in onion, carrots, celery, garlic, and ranch seasoning.
- Sauté for 10 minutes, stirring regularly to prevent burning.
- Slowly pour in broth, scraping up any brown bits from the bottom of the pan.
- Stir in chicken and bring to a boil.
- Stir in noodles, then simmer until al denté, according to noodle package directions. Stir regularly to prevent the noodles from clumping together.
- Once noodles are cooked to your liking, turn off the heat.
- Add in cream cheese, shredded cheese, half and half, and cooked and crumbled bacon.
- Stir until cheese has melted (it takes awhile for the cream cheese to fully melt), then taste and re-season, serve and enjoy!
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Video
Nutrition
Serving: 1cup | Calories: 336kcal | Carbohydrates: 11g | Protein: 14g | Fat: 26g | Saturated Fat: 13g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 1686mg | Potassium: 437mg | Fiber: 1g | Sugar: 2g | Vitamin A: 3670IU | Vitamin C: 19mg | Calcium: 226mg | Iron: 1mg