Crack Chicken Noodle Soup
Enjoy a comforting dish with this creamy Crack Chicken Noodle Soup, filled with tender chicken, crispy bacon, and fresh vegetables in a tangy broth. Perfect for cold days or a warm meal, ready in just 30 minutes.
Equipment
- Large pot or Dutch oven
- Cutting board
- Knife
- Ladle
Ingredients
- 6 cups Chicken Broth
- Varies Cooked Shredded Chicken
- 5 ounces Bacon
- 6 ounces Cream Cheese
- 1 cup Heavy Cream
- 1 cup Cheddar Cheese shredded
- Varies Ranch Seasoning
- Varies Pasta Rotini or Egg Noodles
- Varies Carrots chopped
- Varies Celery chopped
- Varies Onion diced
- 2 cups Baby Spinach optional
- Varies Green Onions for garnish
Instructions
- Cook the bacon in a large pot or Dutch oven until crispy. Remove, crumble, and set aside.
- In the same pot, sauté the diced onion, chopped celery, and minced garlic in butter until softened.
- Pour in the chicken broth and seasonings, then bring to a boil.
- Reduce heat and simmer for 10 minutes.
- Add the uncooked pasta and cook until al dente, about 20-30 minutes.
- Stir in the shredded chicken, heavy cream, and cream cheese, letting simmer until smooth.
- Add the cheddar cheese and fresh spinach, mixing until the cheese is melted.
- Serve the soup in bowls, topped with crumbled bacon, extra cheese, and sliced green onions.
Nutrition
Serving: 240gCalories: 410kcalCarbohydrates: 18gProtein: 26gFat: 28gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 99mgSodium: 860mgPotassium: 570mgFiber: 2gSugar: 2gVitamin A: 800IUVitamin C: 2mgCalcium: 250mgIron: 2mg
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