Crack Chicken Soup Recipe

I tweaked and simplified the crack chicken recipe to get the Crack Chicken Soup recipe and it’s unbelievably delicious. Even my kids, who are picky eaters, like it!

Ingredients:

• 3 – 3 1/2 cups chopped rotisserie chicken
• 8 oz Angel hair pasta
• 6 cups Chicken stock low sodium
• 1/2 cup Carrots diced
• 1/2 cup Celery diced
• 1 Onion (small)
• 1 cup Milk whole
• 8 oz Cream cheese
• 3 cloves Garlic
• 10 slices of bacon (cooked and diced)
• 2 Tablespoons Ranch seasoning mix
• 1/2 teaspoon Garlic powder
• 2 cups Cheddar cheese shredded

Instructions:

1. Preheat the oven to 350 degrees Fahrenheit
2. Then cook the bacon and set it aside to cool. Also, please slice the vegetables into bite-sized pieces and lay them aside.
3. Place chicken breasts on a sprayed cookie sheet, season with salt and pepper, and bake for about 20 minutes. Shred the chicken with two forks after removing it from the oven.
4. Next, in a large stockpot over medium heat, add 1 tablespoon of oil or butter and sauté the chopped onion, celery, and carrots until soft, about 5 minutes.
5. In a medium-sized mixing bowl, whisk together the condensed chicken soup and 1 cup of milk until smooth. Add the soup mixture to the pot right away and stir to incorporate, then add the chicken broth and stir to blend.
6. Now it’s time to add the ranch seasoning, garlic, and garlic powder.
7. Please also add the cream cheese, stirring constantly as it melts. Bring to a boil, stirring regularly, until cream cheese is completely integrated into the soup.
8. Reduce the heat to medium-low and add the chicken and bacon. Allow for a simmering time of about 20 minutes.
9. Finish by adding the pasta (broken in half or quarters) and cheddar cheese and cooking on low for 5-7 minutes, or until the noodles are soft and the cheese has melted.

ENJOY!!