Crack Chicken Noodle Soup
Okay, so whether this dish is a soup or a ridiculously creamy pasta is besides the point – we’re choosing for it to be a soup and it is AMAZING. Inspired by our crack chicken spaghetti bake, this soup has it all – it’s packed with tons of ingredients and yummy flavor.
You’ve got protein, veggies and tons of flavor, making this soup a great choice for any family meal. Everyone loves it, it’s super filling and won’t leave you feeling hungry right after you leave the table, and it’s one of the most comforting dishes you could ever tuck into. Seriously, you need to try this soup…you’ll be hooked in an instant!
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Credit:- 12 Tomatoes
INGREDIENTS
- 3 cups cooked chicken, chopped
- 8 oz. spaghetti noodles, uncooked
- 1 cup sharp cheddar cheese, grated
- 8 slices bacon, cooked and crumbled
- 1/2 yellow onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 2 tablespoons olive oil
- 1 (32 oz.) package low-sodium chicken broth
- 1 (10.75 oz.) condensed cream of chicken soup
- 1 cup half-and-half
- 1 (1 oz.) package dry ranch seasoning mix
- kosher salt and freshly ground pepper, to taste
PREPARATION
- Heat olive oil in a large stock pot over medium-high heat and sauté onion, carrot and celery until softened. Season with salt and pepper.
- Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated, then add chicken broth and chicken soup.
- Stir together and mix in spaghetti, bacon and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half.
- Cook for another 3-5 minute, then serve and enjoy.
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