When the temperature goes below 40 degrees, my soup pot comes out. Nothing is better than warming you up from your head right down to your toes than a bowl of steaming homemade soup.
This year, I gave Crack Chicken Noodle Soup a try. It’s been around for a while, but this was my first go at what appeared to be a very simple soup, though it had a good many ingredients and some dicing and shredding before it was ready to throw together.
What makes this soup so easy is that it calls for rotisserie chicken, a can of cream of chicken soup and veggies and cheese you might likely have on hand. The fact that I had some cooked chicken in my freezer, I didn’t have to go to the story to get a rotisserie bird. And I always have homemade chicken stock in resealable bags in the freezer — always a good idea to save it and bag it when you boil a chicken for a chicken casserole or salad or whatever dish calls for boiled chicken.
Crack chicken is much like that crack dip that’s been spinning around the internet for decades — that one with bacon and ranch and all things yummy.
So gather your ingredients, pull on your stretchy pants and enjoy a steaming bowl of soup. This recipe may be your next addiction.
Crack Chicken Noodle Soup
4 cups chopped cooked chicken (rotisserie is ok)
1 can cream of chicken soup
8 cups chicken broth, divided
1 cup evaporated milk
3 ribs celery thinly sliced
2 large carrots peeled and thinly sliced
1 envelope dry ranch dressing mix
1 cup crisp crumbled bacon
4 ounces cream cheese, softened
8 ounces thin spaghetti, broken into 1- to 2-inch pieces
1 1/2 cups shredded cheddar cheese