Crack Chicken Soup Recipe: A Creamy 30-Minute Chicken Spaghetti Soup Recipe by Donna John
Any recipe with crack in the title – especially if it's a soup recipe, chicken recipe, dip recipe or pasta recipe – I have to try. This is my version of the crack chicken soup recipe. I omitted the bacon (I love bacon, but sounded like overkill to me) and next time I will reduce the amount of spaghetti noodles to 4 ounces so it's soupier. But overall, it's a keeper.
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
- 3 cups cooked shredded chicken (I used chicken breast)
- 1 tablespoon olive oil
- 1 small onion, chopped
- 2 stalks celery, diced
- 2 carrots, diced
- 1 package dry ranch dressing mix (I used Hidden Valley Ranch)
- 1 carton (32 ounces) chicken broth
- 1 can (10 ounces) cream of chicken soup
- 4 - 8 ounces spaghetti noodles (use 4 ounces for a soupier soup and 8 for a thicker, denser soup)
- 1 cup half and half or whole milk (I used half and half)
- 1 cup shredded sharp cheddar cheese
Here's how to make it:
Heat the olive oil in a large soup pot. Add the onions, celery and carrot. Cook until soft, about 5 minutes.
Add the dry ranch seasoning and stir to coat the vegetables.
Pour in the chicken broth and cream of chicken soup. Bring to a boil.
Add the spaghetti noodles and cooked chicken. Cook about 15 minutes or until spaghetti noodles are tender.
Add the half and half and cheddar cheese. Cook until cheese has melted. Season with black pepper, to taste. (You probably won't need salt.)
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