Crack Chicken Soup Recipe

Add the chopped bacon to a large pot or Dutch oven over medium-high heat. Once the bacon is hot and sizzling, reduce the heat to medium-low and cover. Cook low and slow, stirring occasionally. Once the bacon pieces are golden and release their grease, remove the lid and allow them to cook until the desired doneness is reached. Remove from heat.
Use a slotted spoon to transfer the bacon to a clean plate lined with paper towels. Set the bacon aside and discard all but one tablespoon of leftover bacon grease.
Return the pot to medium heat. Melt the butter, then stir in the onion, celery, and carrot. Sauté for 5-8 minutes or until softened.
Return the bacon to the pot. Stir in the garlic, dry ranch seasoning, salt, and pepper, and cook for 30 seconds or until fragrant, then add the chicken broth.
Increase the heat to high heat and bring it to a boil. Once boiling, stir in the pasta and cook for the time indicated on the package for al dente pasta, usually about 7-9 minutes for rotini pasta (see notes).
Add the cooked chicken, heavy cream, and cream cheese (see notes). Stir until fully incorporated and melted.
Serve with sliced green onions, reserved bacon bites, and shredded cheddar cheese.