Crack Chicken Noodle Soup
This crack chicken noodle soup recipe brings together the juicy goodness of rotisserie chicken, fragrant herbs, and creamy cream cheese for a comforting and oh-so-satisfying meal that the whole family will love even the picky eaters!
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Servings: 8
Calories: 267kcal
Ingredients
- 1 cup carrots diced
- 1 cup celery diced
- 6 cups chicken broth
- 1 pack 250g of cream cheese, all softened up
- 1 cup egg noodles angel hair pasta
- 2 cups shredded store-bought rotisserie chicken
- ½ cup ranch dressing
- 1 cup half and half
- ½ cup bacon cooked and crumbled
- black pepper to taste
- Fresh parsley to garnish optional
Instructions
- Get a large pot heated up over medium-high heat. Pour in that olive oil, and toss in the chopped celery and carrots. Sauté until they're soft.
- Time to add the chicken stock, and toss in the softened cream cheese and those skinny egg noodles. Stir until the cream cheese has melted.
- Toss in the torn-up rotisserie chicken, ranch dressing, and half and half. Give it all a gentle stir to combine everything.
- Let it cook for about 5 minutes, then toss in the crumbled bacon. Because everything's better with bacon.
- Ladle that homemade chicken noodle soup into bowls.
Notes
- When you're shredding that rotisserie chicken, make sure it's in bite-sized bits.
- Go for low-sodium chicken stock so your soup doesn't get too salty.
- Soften up that cream cheese before you toss it in – it'll make everything nice and creamy.
- Sprinkle some bacon bits right on top before you dig in – it's all about that extra flavor and crunch.
Nutrition
Calories: 267kcal | Carbohydrates: 11g | Protein: 16g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 0.04g | Cholesterol: 63mg | Sodium: 1041mg | Potassium: 298mg | Fiber: 1g | Sugar: 4g | Vitamin A: 2826IU | Vitamin C: 1mg | Calcium: 59mg | Iron: 1mg