Description
Comfort meets convenience in this crack chicken soup recipe, where creamy textures and rich flavors meld together effortlessly. Hearty ingredients and simple preparation make this dish a go-to meal that satisfies hungry families with its irresistible, cheesy goodness.
Ingredients
Scale
Proteins:
- 3 cups cooked shredded chicken breast
- 10 strips bacon (cooked and diced)
Dairy and Liquids:
- 6 cups low sodium chicken stock
- 1 cup whole milk
- 8 ounces (226 grams) cream cheese
- 2 cups shredded cheddar cheese
- 10.5 ounces (298 grams) condensed cream of chicken soup (1 can)
Vegetables and Seasonings:
- ½ cup diced carrots
- ½ cup diced celery
- 1 small onion (chopped)
- 3 cloves garlic (minced)
- 2 tablespoons ranch seasoning mix
- ½ teaspoon garlic powder
- 8 ounces (226 grams) angel hair pasta (broken into smaller lengths)
Instructions
- Preheat the oven to 350°F (175°C) and arrange bacon slices on a baking sheet, cooking until golden and crisp, approximately 12-15 minutes. Remove and let cool, then crumble into pieces.
- While bacon cooks, prepare chicken by poaching or roasting, then shred into bite-sized fragments using two forks.
- Select a large stockpot and warm olive oil over medium heat. Introduce diced onions, sliced celery, and chopped carrots, sautéing until vegetables soften and become translucent, about 5-6 minutes.
- Incorporate minced garlic and briefly sauté, releasing its aromatic essence for approximately 30-45 seconds.
- In a separate mixing bowl, thoroughly blend condensed cream of chicken soup with whole milk until smooth and consistent.
- Pour the soup mixture into the stockpot, followed by chicken stock, Ranch seasoning, garlic powder, and cream cheese. Stir continuously until cream cheese melts completely and ingredients integrate.
- Gently fold shredded chicken and crumbled bacon into the simmering liquid, allowing flavors to harmonize for 5-7 minutes over reduced heat.
- Introduce angel hair pasta, stirring frequently to prevent adherence to the pot’s bottom. Cook until pasta reaches al dente texture, roughly 6-8 minutes.
- Sprinkle shredded cheddar cheese into the soup, stirring until fully melted and creating a luxurious, creamy consistency.
- Ladle the steaming soup into serving bowls. Optional: Garnish with additional bacon crumbles or fresh chopped herbs. Complement with crusty artisan bread or a crisp green salad.
Notes
- Meal Prep Champion: Easily make this soup ahead and refrigerate for up to 3 days, ensuring quick and delicious meals during busy weekdays.
- Bacon Brilliance: Crisp bacon in the oven for maximum flavor and less mess compared to stovetop cooking.
- Pasta Perfection: Angel hair pasta cooks quickly, so watch carefully to prevent overcooking and maintain ideal texture.
- Cheese Tip: Use freshly shredded cheddar for superior melting and richer flavor compared to pre-packaged cheese.
- Creamy Secret: Cream cheese creates an ultra-luxurious and velvety soup base that elevates the entire dish.
- Customization Magic: Swap proteins or add vegetables like spinach or kale to personalize this crowd-pleasing soup.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Dinner, Lunch, Appetizer
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 6
- Calories: 459
- Sugar: 3 g
- Sodium: 1012 mg
- Fat: 27 g
- Saturated Fat: 14 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 102 mg