This amazingly addictive crack chicken noodle soup has tons of flavor that you won’t be able to get enough of. It has all the deliciousness of classic chicken noodle soup but is so much more beyond that. Adding cream cheese, bacon and cheddar cheese increases the creamy factor, making this the ultimate comfort food.

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INGREDIENTS

1 medium carrot diced into thin half slices (about ½ cup)
½ small yellow onion finely minced (about ¼ cup)
1 stalk celery finely chopped (¼ cup)
1 tablespoon salted butter
9 cups water
8 ounces thin spaghetti vermicelli, or angel hair pasta
4 ounces cream cheese cut into chunks
½ cup heavy cream
2 cups cheddar cheese
1 ounce Ranch seasoning
2 cups rotisserie or cooked chicken chopped
1 pound bacon cooked and crumbled
fresh parsley for garnish optional
salt and pepper to taste

INSTRUCTIONS

Melt butter in a stockpot or Dutch oven over medium heat.

Add diced carrots, celery, and onions. Saute for 2 to 3 minutes until the onion softens.

Add 8 cups of water and bring the mixture to a boil.

As soon as the mixture is boiling, add pasta. Reduce the heat to medium-low and simmer until the pasta is tender. Stir frequently to prevent noodles from sticking to one another and encourage the pasta starch to blend into the broth mixture.

When noodles are cooked, stir in cream cheese pieces and heavy cream.

Continue cooking over low, stirring until cream cheese is melted.

Add cheddar cheese and stir until melted and combined. Add Ranch seasoning and a packet of Top Ramen seasoning. Stir to combine.

Add in chicken, crumbled bacon, and finely chopped parsley if desired.

Taste the soup and add the remaining cup of water if needed for a thinner or less rich soup. Continue simmering to desired consistency. Please note, the soup will thicken as it cools or after lengthy simmering. Season with salt and pepper to taste.

Serve immediately.

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