Creamy Cracked Out Chicken Soup
The trifecta of "Cracked" flavors produces a rich, creamy and magically delicious soup.
Ingredients
- 1 small onion, finely diced
- 1 tbsp olive oil
- 3 cups shredded, cooked, chicken
- 10.75 oz condensed cream of chicken soup
- 6 cups chicken broth
- 1 cup milk
- 8 oz cream cheese, cut into 1 inch chunks
- 1 cup frozen peas and carrots
- 10 slices cooked bacon, crumbled
- 1 oz envelope Ranch seasoning mix
- 4 cloves garlic, minced
- 1 tsp garlic powder
- 2 cups cheddar cheese, grated
- 8 oz angel hair pasta
Instructions
- Whisk together chicken soup and milk in a large mixing bowl. Stir in chicken broth. Set aside.
- In a large dutch oven, sauté diced onion in 1 tablespoon olive oil until onions are soft and translucent; about 5-8 minutes.
- Add the soup/milk/chicken broth mixture to the vegetables and stir to combine.
- Add peas, carrots and mushrooms.
- Stir in ranch seasoning, minced garlic and garlic powder.
- Add cubed cream cheese and stir to combine with the soup. Continue to stir and heat over medium heat until cream cheese has completely melted.
- Stir in shredded chicken and diced bacon. Reserve a little bacon to use as garnish.
- Increase heat and bring soup to a good simmer. Simmer for 10-15 minutes.
- Break pasta into 2-3 inch lengths and add to the soup.
- Cook for 7-10 minutes until pasta is soft.
- Add shredded cheddar cheese and stir until cheese is melted and soup is heated through.
- Serve topped with diced bacon bits and shredded cheddar cheese.