Crack Chicken Noodle Soup

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

Instructions:

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.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: 585 calories | Total Fat: 32g | Saturated Fat: 13g | Cholesterol: 106mg | Sodium: 1695mg | Total Carbohydrates: 38g | Dietary Fiber: 2g | Sugars: 4g | Protein: 34g

Frequently Asked Questions:

Can I use precooked rotisserie chicken for this recipe to save time?

Yes, using precooked rotisserie chicken is a great time-saving option.

Simply shred or chop the rotisserie chicken and add it to the soup when indicated in the recipe.

Is there a suitable alternative to half-and-half for a lighter version of this soup?

If you prefer a lighter version, you can use whole milk or a lower-fat milk, like 2% milk, instead of half-and-half.

Keep in mind that using a lower-fat option may result in a slightly different texture.

Can I make this soup in advance and freeze it for later use?

You can make the soup in advance and freeze it, but it’s important to note that the texture of the pasta may change upon reheating.

To freeze, allow the soup to cool completely, then transfer it to an airtight container or freezer bags.

Thaw and reheat it gently on the stovetop, adding extra liquid if needed.

Is there a substitute for the dry ranch seasoning mix if I don’t have it on hand?

If you don’t have dry ranch seasoning mix, you can make a homemade seasoning blend using ingredients like garlic powder, onion powder, dried dill, dried parsley, and a pinch of salt and pepper.

Adjust the quantities to your taste.

Can I use a different type of pasta instead of spaghetti noodles?

Yes, you can substitute spaghetti noodles with other pasta shapes like rotini, penne, or egg noodles if you prefer.

Be sure to adjust the cooking time based on the pasta type you choose, as different shapes may require different cooking times.

Can I use leftover chicken or rotisserie chicken in this recipe instead of cooking chicken specifically for the soup?

Yes, you can use leftover chicken or rotisserie chicken to save time.

Simply chop or shred the cooked chicken and add it to the soup when indicated in the recipe.

Is there a way to make this soup without bacon for a vegetarian version?

Absolutely! You can omit the bacon to make a vegetarian version of this soup.

Consider adding additional vegetables or a meatless bacon substitute if desired.

Can I use a different type of cheese instead of sharp cheddar for a different flavor?

Yes, you can experiment with different cheese varieties for a unique flavor.

Monterey Jack, Colby, or pepper jack cheese are good alternatives to sharp cheddar, depending on your taste preferences.

Can I use fresh herbs or spices instead of the dry ranch seasoning mix?

Yes, you can use fresh herbs and spices instead of the dry ranch seasoning mix.

Consider using fresh minced garlic, onion, dill, and parsley to create a homemade seasoning blend.

Adjust the quantities to your taste.

How should I store leftovers, and can I freeze this soup for later?

To store leftovers, allow the soup to cool completely and refrigerate it in an airtight container for up to 3-4 days.

You can also freeze the soup, but keep in mind that the texture of the pasta may change upon reheating.

Thaw and reheat gently on the stovetop, adding extra liquid if needed.

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