Crack Chicken Noodle Soup
Crack chicken noodle soup is exactly what you need during the cold months and this soup is bursting with flavor.
Ingredients
- 1 pound shredded chicken
- 3 medium carrots, sliced
- 2 ribs celery, chopped
- 1 packet ranch seasoning
- 1 tablespoon minced garlic
- 4 cup chicken broth
- 4 cup water
- 16 ounces rotini pasta (or any pasta)
- 2 cup shredded cheese
- 1/2 cup heavy cream
- 12 slices bacon, chopped (2 slices each serving)
- salt & black pepper to taste
Instructions
- To start, make sure all the ingredients are ready to add into the soup. Make the chicken and bacon ahead of time or shred a rotisserie chicken then chop the pieces up.
- In a large pot or dutch oven on medium high heat with a little oil add in the carrots and celery. Season lightly with salt and black pepper. Once the ingredients become fragrant add in the minced garlic.
- Now, toss in the chicken and ranch seasoning packet. Mix everything together then pour in the chicken stock and water.
- Bring the water to a boil then add in the pasta. Lower to a simmer and allow the pasta to cook uncovered. This will take about 10-12 minutes.
- Then, when the pasta is finished remove from heat and add in shredded cheese. Allow the shredded cheese top melt while you stir the soup. When cheese is melted add in heavy cream. Taste for seasoning you will very likely have to add more salt.
- When serving, sprinkle crumbled bacon across the soup. I do not recommend adding the bacon into the soup and letting it sit because the bacon will lose the crunchy texture and become soggy.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
Tried this recipe?Leave a rating and comment, thank you