Description
A rich and indulgent chicken noodle soup featuring ranch seasoning, bacon, and melted cheddar cheese.
Ingredients
2 cups shredded cooked chicken
6 cups chicken broth
8 oz cream cheese, softened
1 packet (1 oz) dry ranch dressing mix
1 cup sharp cheddar cheese, shredded
6 slices bacon, cooked and crumbled
12 oz wide egg noodles
1/2 cup diced onion
1/2 cup diced celery
2 cloves garlic, minced
1 tbsp olive oil
Salt and pepper to taste
Instructions
Step 1: In a large pot or Dutch oven, heat olive oil over medium heat and sauté onion, celery, and garlic until tender.
Step 2: Pour in the chicken broth and bring to a gentle boil.
Step 3: Add the egg noodles and cook according to package directions until almost tender.
Step 4: Reduce heat to low and whisk in the softened cream cheese and ranch seasoning until completely smooth.
Step 5: Stir in the shredded chicken and cheddar cheese, continuing to stir until the cheese is fully melted.
Step 6: Fold in most of the crumbled bacon, reserving a bit for garnish.
Step 7: Season with salt and pepper as needed and serve hot.
Notes
For an even creamier texture, add an extra 4 oz of cream cheese. If the soup is too thick, thin it with a little more chicken broth.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 540 kcal
- Sugar: 4g
- Sodium: 1150mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 110mg
