Description
This Creamy Crack Chicken Noodle Soup is a warm, hearty dish perfect for chilly nights.
Ingredients
Scale
- 2 tablespoons Salted Butter
- 1 medium Carrot, diced
- 1 stalk Celery, finely chopped
- 0.5 small Yellow Onion, finely minced
- 9 cups Water
- 8 ounces Thin Spaghetti, Vermicelli, or Angel Hair Pasta
- 4 ounces Cream Cheese, cut into chunks
- 0.5 cup Heavy Cream
- 2 cups Cheddar Cheese, shredded
- 1 ounce Ranch Seasoning Mix
- 1 packet Top Ramen Seasoning Packet
- 2 cups Rotisserie or Cooked Chicken, chopped
- 1 pound Bacon, cooked and crumbled
- Fresh Parsley, for garnish
- Salt and Pepper, to taste
Instructions
- In a large pot, melt 2 tablespoons of salted butter over medium heat. Add 1 diced carrot, 1 stalk of finely chopped celery, and 0.5 small minced onion. Sauté for about 2-3 minutes until softened.
- Pour in 9 cups of water and bring to a boil. Add 8 ounces of pasta. Stir and simmer for about 6-8 minutes until the pasta is tender.
- Lower heat and stir in 4 ounces of cream cheese, followed by 0.5 cup of heavy cream. Mix until combined, then add 2 cups of shredded cheddar cheese.
- Sprinkle in 1 ounce of ranch seasoning and 1 packet of Top Ramen seasoning. Fold in 2 cups of chopped chicken and 1 pound of crumbled bacon.
- Taste and season with salt and pepper. Garnish with fresh parsley and serve hot.
Notes
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 3 g
- Sodium: 980 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 90 mg