Description
This Crack Chicken Noodle Soup is a comforting and creamy twist on classic chicken noodle soup. With the addition of cream cheese, cheddar cheese, and ranch seasoning, this soup is rich, flavorful, and perfect for chilly days.
Ingredients
Scale
Main Soup:
- 1 medium carrot diced into thin half slices (about ½ cup)
- ½ small yellow onion finely minced (about ¼ cup)
- 1 stalk of celery finely chopped (¼ cup)
- 1 tbsp salted butter
- 9 cups water
- 8 oz thin spaghetti, vermicelli, or angel hair pasta
- 4 ounces cream cheese cut into chunks
- ½ cup heavy cream
- 2 cups cheddar cheese
- 1 oz packet Ranch seasoning
- 2 cups chopped rotisserie or cooked chicken
Garnish:
- 1 pound bacon (cooked and crumbled)
- Fresh parsley for garnish (optional)
- Salt and pepper (to taste)
Instructions
- Cook Vegetables: In a large pot, sauté carrot, onion, and celery in butter until softened.
- Add Water and Pasta: Pour in water and add pasta. Cook until pasta is tender.
- Add Cream Cheese and Cream: Stir in cream cheese and heavy cream until melted and creamy.
- Stir in Cheese and Seasoning: Add cheddar cheese and ranch seasoning, stirring until well combined.
- Finish Soup: Stir in cooked chicken and adjust seasoning with salt and pepper.
- Serve: Ladle soup into bowls, top with bacon, parsley, and more cheese if desired.
Notes
- This soup can be stored in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.
- This recipe can easily be customized with additional vegetables like peas, corn, or broccoli.
Nutrition
- Serving Size: 1 bowl
- Calories: 450 kcal
- Sugar: 3 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 13 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg