Description

Indulge in a cozy, comforting bowl of Crack Chicken Noodle Soup – a delicious twist on the classic that’s quick and easy to make. Tender chicken, egg noodles, and a rich, creamy broth come together for a family-friendly meal that’s perfect for busy weeknights.

Ingredients

– 1 pound boneless, skinless chicken breasts

– 8 cups chicken broth

– 1 (10.5 oz) can cream of chicken soup

– 1 (1 oz) package ranch seasoning mix

– 8 oz egg noodles

– 6 slices bacon, cooked and crumbled

– 2 tablespoons fresh parsley, chopped

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Instructions

1. In a large pot or Dutch oven, bring the chicken broth to a boil over high heat.

2. Add the chicken breasts and cook for 15-20 minutes, or until the chicken is cooked through.

3. Remove the chicken from the broth and shred it using two forks.

4. Return the shredded chicken to the pot and add the cream of chicken soup and ranch seasoning mix. Stir to combine.

5. Bring the soup back to a simmer and add the egg noodles. Cook for 8-10 minutes, or until the noodles are tender.

6. Serve the crack chicken noodle soup hot, garnished with the crumbled bacon and chopped parsley.

Notes

For a creamier soup, you can add 1/2 cup of heavy cream or milk. You can also use rotisserie chicken to save time. Leftover soup can be stored in the refrigerator for up to 4 days.

Prep Time: 15
Cook Time: 30
Category: Soups, Stews & Chili
Method: Stovetop
Cuisine: American