Description
A rich, cheesy chicken noodle soup loaded with cream cheese, sharp cheddar, crispy bacon, and ranch seasoning. One pot, ready in 40 minutes.
Ingredients
Scale
- 6 slices bacon, chopped
- 1 medium onion, finely diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups chicken broth
- 1 packet (1 oz) ranch seasoning mix
- 8 oz cream cheese, cubed and softened
- 1 ½ cups shredded sharp cheddar cheese
- 3 cups cooked chicken, shredded
- 6 oz wide egg noodles
- 1 cup whole milk
- ½ teaspoon black pepper
- Salt, to taste
- Green onions, sliced, for garnish
Instructions
- Cook the chopped bacon in a large pot over medium heat until crisp, 6–8 minutes. Remove with a slotted spoon and set aside, leaving about 2 tablespoons of fat in the pot.
- Add the onion, carrots, and celery to the bacon fat and cook 5–6 minutes until softened. Stir in the garlic and cook 1 minute more.
- Pour in the chicken broth and stir in the ranch seasoning. Bring to a gentle boil, then reduce heat and simmer 8–10 minutes.
- Reduce heat to low and add the cubed cream cheese. Whisk steadily until fully melted and smooth with no lumps.
- Return heat to medium and add the egg noodles. Cook 6–8 minutes until tender, stirring occasionally.
- Lower the heat and stir in the shredded chicken, milk, and shredded cheddar until melted and smooth. Stir most of the bacon back in, reserving some for topping.
- Season with black pepper and salt to taste. Serve topped with reserved bacon, extra cheddar, and sliced green onions.
Notes
Soften the cream cheese to room temperature before adding it so it melts smoothly. Shred your own cheddar for the best melt. Keep the heat low once the dairy is in to prevent separating. Taste before adding salt — the ranch, bacon, and cheddar are already salty. The soup thickens as it sits; thin with broth or milk when reheating. Store in the fridge up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup, Main Course, Dinner
- Cuisine: American