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Crack Chicken Noodle Soup

This chicken soup is more like a meal
Prep Time20 minutes
Cook Time20 minutes
Course: Dinner, Main, Main Course, Soup
Cuisine: American
Keyword: main course soups, quick chicken soup, using leftover chicken
Servings: 6
Calories: 589kcal


  • 2 carrots diced
  • 2 stalks celery sliced
  • 1 small onion sliced
  • 2 tbs olive oil
  • 3 tbs ranch seasoning mix see NOTES
  • 2 tsp dill weed
  • 32 oz chicken stock
  • 1 can 10.5 oz condensed cream of chicken soup
  • 3 cups cooked chicken diced
  • 6 slices crisp bacon crumbled
  • 8 oz spaghetti
  • 1 cup sharp cheddar cheese
  • 2 cups half-and-half -OR- light cream


  • Heat oil in a large, deep stock pot over medium-high heat. Add the celery, carrots and onion and cook until the veggies begin to get tender.
  • Add the ranch dressing/seasoning, stirring to make sure the veggies are coated. Stir in the stock, condensed soup, chicken, bacon, dill weed and spaghetti (break the spaghetti in half).
  • Heat to boiling, then reduce heat to low and cook until spaghetti is tender. Add the cheese and the cream. Heat through, about 5 minutes.


1 envelope of store-bought ranch seasoning/dressing may be substituted


Serving: 1serving | Calories: 589kcal | Carbohydrates: 41g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 586mg | Potassium: 659mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3900IU | Vitamin C: 4mg | Calcium: 252mg | Iron: 2mg