Crack Chicken Noodle Soup

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You have no doubt heard of soups that eat like a meal. Well, this is one of them. You can enjoy this in one of two ways, as a soup to eat with a spoon, in which case you will only need 4 ounces of angel hair pasta, or as a soup that you can eat with a fork by using the entire 8 ounces. It’s really up to you. It’s delicious either way, kids will love it, and with fall on the way, what could be more perfect?

Crack Chicken Noodle Soup

Adapted from MyIncredibleRecipes.com

3 c. cooked, cubed chicken breast

1 (10.5 oz.) can condensed chicken soup

6 c. low-sodium chicken stock

1 c. whole milk

1/2 c. chopped celery

2 medium carrots, sliced

2 scallions, chopped

1 (1 oz.) packet Ranch dressing mix

6-8 slices of thick cut bacon, cooked and crumbled

1 1/2 cups shredded cheddar cheese

6 oz. cream cheese, softened

8 oz. uncooked Angel Hair pasta*

Combine chicken, condensed soup, chicken stock, milk, cream cheese, celery, carrots, scallions, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.

Turn down heat to medium-low and simmer for 20 - 25 minutes. Add noodles and cheddar cheese, and simmer until noodles are fully cooked and cheese is melted.

* I broke my noodles into thirds. The soup is much easier to eat this way.