My crack chicken noodle soup is a creamy, ultra-comforting bowl of soup that chases away any cool weather chill that may blow into your town. I must confess this soup is highly addictive! Hence the awful name! This soup is so delicious and your whole family will love it!
When I’m needing rich delicious comfort foods and the weather is chilly, I always make chicken soup. Chicken and rice soup is the most comforting of all of the soups I make. This isn’t your standard chicken noodle soup! It is velvety, creamy, and luscious just like my creamy chicken noodle soup.
Crack Chicken Noodle Soup Ingredients
- Bacon: Seriously is there anything better? I like to use uncured, no-nitrate bacon.
- Carrots: This aromatic will add a natural sweetness to the soup.
- Celery: This aromatic will add a bit of natural saltiness and texture to the soup.
- Chicken Stock: I use commercially made stock straight from the carton.
- Condensed Cream of Chicken Soup: This is the backbone of the flavor of this soup. It also adds great thickness to the soup.
- Ranch Dressing Mix: I buy Ranch dressing envelopes.
- Cream Cheese: I use regular, not Neufchâtel which has a grainier texture.
- Whole Milk: I like to use whole milk, not lower-fat versions.
- Cheddar Cheese: I like to use extra sharp cheddar for more flavor.
- Cooked Chicken
- Angel Hair Pasta: I break up the pasta into short pieces. You can also use Fideo instead.
Storing + Freezing + Make-Ahead
- How Long Can You Keep This In The Fridge? This soup will last in the fridge for up to four days.
- Can You Freeze This? My answer is no. The Angel Hair pasta is so fine, it continues to absorb the liquid in the soup, and it just gets too mushy for my taste after freezing.
- Make-Ahead Tips:Â The flavor in this soup only gets better over time! Making it a day or two ahead and letting it sit in the fridge is a great way to have an easy meal ready and boost all those hard-earned flavors.
- Food Safety: If you’d like more info on food safety check out this link.
Crack Chicken Noodle Soup Serving Recommendations
One of my favorite thing to serve with this delicious soup is my fluffy  Bisquick biscuit. They’re so quick and easy to make and they go with virtually everything! My favorite crescent rolls, Southern cornbread, and delicious beer bread are wonderful, too! I promise you’ll love each and every one of these bread recipes!
My KFC Coleslaw is always a nice bite of freshness with the soup or any other soup!
How to Make Crack Chicken Noodle Soup
- Cook the bacon. Set aside.
- Saute carrots and celery.
- Add chicken stock.
- Add condensed cream of mushroom soup, and ranch dressing. Boil.
- Return cooked bacon, cream cheese, milk, and cheddar cheese. Cook on low until the cheese melts.
- Add chicken and angel hair pasta.
- Serve.
See full instructions below.
More Noodle Soup Recipes
- Beef and Noodles
- Beef Noodle Soup
- Crockpot Chicken Noodle Soup
- Instant Pot Chicken Noodle Soup
- Turkey Carcass Soup
Crack Chicken Noodle Soup
Ingredients
- 12 slices thick-cut bacon
- 3-4 carrots peeled and dice into 1/4 inch cubes
- 3 stalks celery cut into 1/4 inch cubes
- 6 cups chicken stock
- 1 (10.5-ounce) can condensed cream of chicken soup
- 1 (1-ounce) envelope ranch dressing mix
- 3-4 ounces cream cheese cut into cubes and at room temperature
- 1 cup whole milk
- 1 1/2 cups cheddar cheese shredded
- 4 cups cooked chicken, shredded or cubed
- 8 ounces angel hair pasta broken into approximately 1-inch pieces
Instructions
- In a large Dutch oven or soup pot cook the bacon (12 slices) until crispy; set aside. Leave drippings in the pot. When bacon is cool enough to handle, roughly chop it.
- Add the carrots (3-4) and celery (3Â stalks) to the pot with bacon drippings and saute over medium heat until soft, about 7-8 minutes.
- Add the chicken stock (6Â cups), condensed cream of chicken soup (1 can), and ranch dressing mix (1 envelope), bring to a boil then immediately reduce the heat to low and gently simmer for 15 - 20 minutes.
- Return cooked bacon to the pot, and add cream cheese (3-4Â ounces), milk (1Â cup), and cheddar cheese (1 1/2Â cups) and cook on low until the cheeses are melted.
- Add chicken and angel hair pasta (8Â ounces) to the pot and continue to cook on low until pasta is tender. Thin as needed to achieve the consistency you like, heat through then serve.
Fans Also Made:
Nutrition
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I have not tried this yet.but I have a 2 part question. my family is not crazy about ranch dressing or cream cheese.Is there any good things to replace them with?
To be honest Susan, I think it would be better for you to select a different chicken soup recipe. The 2 ingredients you mentioned are really fundamental to the recipe. I have so many chicken soup recipes. Here’s a link to them all
I love this! I have all the ingredients, now it’s boiling in the pot.
Yaaay! Enjoy, Olivia 🙂