Description
A creamy, comforting chicken noodle soup with crispy bacon, rich cream cheese, and a delightful ranch flavor that warms both body and soul.
Ingredients
Scale
- 3 cups cooked shredded or chopped chicken breast
- 1 (10.5 oz) can condensed chicken soup
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 cup chopped celery
- 2 medium carrots (sliced)
- 1 (1 oz) packet Ranch dressing mix
- 12 slices of thick-cut bacon (cooked and crumbled)
- 1 1/2 cups shredded mild cheddar cheese
- 3/4 cup cream cheese (softened)
- 8 oz Thin Spaghetti or Angel Hair – uncooked
Instructions
- Begin by cooking the bacon until crispy. Drain the fat, cut and crumble it into bite-sized pieces. Set aside.
- In a large Dutch oven, combine the shredded chicken, condensed soup, chicken stock, milk, cream cheese, sliced carrots, chopped celery, ranch dressing mix, and crumbled bacon. Cook over medium-high heat until it reaches a gentle boil, stirring to ensure all ingredients are well mixed.
- Once boiling, reduce the heat to medium-low and let the soup simmer for about 20-25 minutes.
- Add the uncooked noodles and shredded cheddar cheese to the pot. Continue to simmer until the noodles are fully cooked, about another 10 minutes.
- Top with extra crumbled bacon before serving, if desired. Enjoy!
Notes
For a healthier option, consider using turkey bacon. This soup also freezes well; avoid overcooking the noodles if storing.
- Prep Time: 10
- Cook Time: 25
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 600
- Sugar: 3g
- Sodium: 900mg
- Fat: 40g
- Saturated Fat: 15g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 40g
- Cholesterol: 130mg