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Irresistibly Creamy Crack Chicken Noodle Soup

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A gluten-free delight featuring succulent chicken, crispy bacon, and tender noodles in a rich, creamy broth.

Ingredients

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  • 3 cups cooked shredded chicken (rotisserie chicken works great for convenience)
  • 1 can condensed chicken soup (10.5 oz.)
  • 6 cups low-sodium chicken stock
  • 1 cup whole milk
  • 1/2 cup chopped celery
  • 2 medium carrots (sliced)
  • 1 packet ranch dressing mix (1 oz.)
  • 12 slices thick-cut bacon (cooked and crumbled)
  • 1 1/2 cups shredded mild cheddar cheese
  • 3/4 cup cream cheese (softened)
  • 8 oz. Thin Spaghetti or Angel Hair (uncooked)

Instructions

  1. Fry the bacon in a large Dutch oven over medium heat until it turns crispy and golden.
  2. Mix the cooked bacon, chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, and ranch dressing in the same pot. Stir until well blended and creamy.
  3. Bring the mixture to a boil, then reduce the heat to medium-low. Let it simmer for about 20-25 minutes.
  4. Stir in the uncooked noodles and shredded cheddar cheese.
  5. Simmer until the noodles are tender.
  6. Serve hot, and top with extra crumbled bacon if desired.

Notes

Ensure all ingredients are certified gluten-free. Check for cross-contamination if necessary.

Nutrition

Find it online: https://www.glutenfreez.com/creamy-crack-chicken-noodle-soup/