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This Crack Chicken Noodle Soup recipe is unique and flavorful, thanks to the combination of ingredients. The creamy broth is made with condensed chicken soup, low-sodium chicken stock, and whole milk. The soup is then flavored with ranch dressing mix, mild cheddar cheese, and cream cheese, which gives it a rich and savory taste. The addition of crumbled bacon adds a salty and smoky flavor, while the carrots and celery add a crunchy texture. The thin spaghetti noodles make this soup a complete meal, and they absorb all the delicious flavors of the broth.


3 cups cooked shredded or chopped chicken breast (about 450g)

1 10.5 oz. can condensed chicken soup (295g)

6 cups low-sodium chicken stock (1.5L)

1 cup whole milk (240ml)

1/2 cup chopped celery (about 70g)

2 medium carrots sliced (about 150g)

1 1 oz. packet Ranch dressing mix (28g)

12 slices of thick cut bacon cooked and crumbled (about 200g)

1 1/2 cups shredded mild cheddar cheese (about 170g)

3/4 cup cream cheese softened (about 170g)

8 oz. Thin Spaghetti or Angel Hair – uncooked (about 225g)


Cook the bacon in a skillet over medium heat until crispy. Drain on paper towels and crumble into small pieces. Set aside.

In a large Dutch oven, combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon. Bring to a boil over medium-high heat.

Reduce the heat to medium-low and let the soup simmer for 20-25 minutes.

Add the uncooked spaghetti noodles and shredded cheddar cheese to the pot. Simmer until the noodles are fully cooked, stirring occasionally.

Serve hot and top with extra crumbled bacon, if desired.



This recipe calls for low-sodium chicken stock to help control the saltiness of the dish, but you can use regular chicken stock if that’s all you have on hand.

If you don’t have Ranch dressing mix, you can substitute it with 1 tablespoon of dried parsley, 1 tablespoon of dried dill, and 1 teaspoon each of garlic powder and onion powder.

For a spicier version, you can add a dash of hot sauce or red pepper flakes.

This soup can be stored in the refrigerator for up to 3 days, or frozen for up to 3 months.

This Crack Chicken Noodle Soup is a comforting and delicious dish that is perfect for any time of the year. It’s easy to make, uses simple ingredients, and is sure to become a family favorite. The combination of shredded chicken, crumbled bacon, creamy cheese, and flavorful ranch dressing mix makes this soup a winner. Plus, with the addition of sliced carrots and chopped celery, it’s also a nutritious meal that will keep you satisfied for hours. So why not try this recipe today and enjoy a warm and hearty bowl of Crack Chicken Noodle Soup? Your taste buds will thank you!


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