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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
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
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.
