Crack Chicken Noodle Soup is the ultimate comfort food, packed with creamy broth, juicy chicken, crispy bacon, and gooey cheese. It’s a crowd-pleaser for sure! Even the fussiest eaters in your family will love this dish. It’s got all the goodness of traditional chicken soup, plus a tasty twist with cheese, cream cheese, and bacon.
And the best part? It’s super easy to make—all in one pot! It’s the perfect meal to bring everyone together around the dinner table. Now, while it might not be the healthiest option, you can sneak in some extra veggies like spinach, kale, or zucchini for a nutritious boost and a pop of colour.
If you’re planning to make a big batch or prep ahead, here are a couple of tips: cook the pasta separately because it doesn’t chill or reheat well. When storing leftovers, leave out the pasta and transfer the soup to an airtight container. It’ll keep fresh in the fridge for up to three days.
When you’re ready to enjoy your frozen soup, thaw it in the fridge overnight. Reheat it on the stove over low to medium heat, stirring often to keep the sauce nice and smooth. Serve it with fresh noodles for a delicious meal every time!
High Protein Soup Recipe
Equipment
- Large Dutch oven or soup pot
- Cutting Board
- Sharp Knife
- Wooden Spoon or Spatula
Ingredients
- 12 slices Thick-cut bacon cooked and crumbled
- 1 can 10.5 ounces Condensed Cream of Chicken soup
- 6 cups Low-sodium chicken stock
- 1 cup Whole milk
- 3 cups cooked shredded Chicken breast
- 3/4 cup softened Cream cheese
- 1/2 cup chopped Celery
- 2 medium Carrots chopped
- 1 packet 1 ounce Ranch seasoning
- 8 ounces Uncooked Angel Hair pasta
- 1 1/2 cups shredded Mild cheddar cheese
Instructions
- Cook the bacon until crispy. Let it cool, then crumble it into small pieces and set aside.
- Cut the carrots and celery into small pieces. Grate the cheese and set aside.
- In a large pot, mix the condensed cream of chicken soup, chicken stock, and milk over medium-high heat. Stir well until combined.
- Add the shredded chicken, softened cream cheese, chopped carrots, chopped celery, ranch seasoning, and half of the crumbled bacon to the pot. Stir everything together.
- Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for 20-25 minutes, or until the vegetables are soft.
- Add the uncooked Angel Hair pasta and shredded cheddar cheese. Cook for about 5 minutes, or until the noodles are done.
- Sprinkle the remaining crumbled bacon on top before serving, if you like.
Notes
- If you prefer a thicker soup, you can add more cream cheese or a tablespoon of cornstarch mixed with water to thicken the broth.
- Feel free to customize the soup by adding your favourite vegetables, such as peas, broccoli, or bell peppers.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days or frozen for longer storage. Simply reheat on the stove or in the microwave before serving.
- For a spicier kick, you can add a pinch of red pepper flakes or diced jalapeños to the soup.
Nutrition Facts:
| Nutrition | Value |
|---|---|
| Calories | 645 kcal |
| Carbohydrates | 18g |
| Protein | 27g |
| Fat | 16g |
| Cholesterol | 166.7mg |
| Sodium | 1030mg |
| Fiber | 1.5g |
| Sugar | 2.6g |
Can I Use a Different Pasta Instead of Angel Hair?
Absolutely! While Angel Hair pasta is traditional in this recipe, you can use any type of pasta you prefer. Rotini, penne, or even egg noodles would work well and add a different texture to the dish.
Can I Use Regular Chicken Stock Instead of Low Sodium?
Yes, you can use regular chicken stock if that’s what you have available. Just keep in mind that regular chicken stock typically contains more salt than low-sodium varieties. Adjust the seasoning accordingly to prevent the soup from becoming too salty.
Can I Make This Soup Ahead of Time?
Absolutely! This soup freezes exceptionally well. Allow the soup to cool completely before transferring it to a freezer-safe container or freezer bag. Store it in the freezer for up to 3 months. To reheat, thaw the soup overnight in the refrigerator and then warm it on the stove over medium heat