Description
A comforting and creamy chicken noodle soup infused with the flavors of ranch dressing and crispy bacon.
Ingredients
Scale
- 3 cups cooked shredded chicken (rotisserie chicken works great)
- 1 can condensed chicken soup (10.5 oz.)
- 6 cups low-sodium chicken stock
- 1 cup whole milk
- 1/2 cup chopped celery
- 2 medium carrots (sliced)
- 1 packet ranch dressing mix (1 oz.)
- 12 slices 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
- Fry the bacon in a large Dutch oven over medium heat until it turns crispy and golden.
- Mix the cooked bacon, chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, and ranch dressing in the same pot.
- Stir until well blended and creamy.
- Bring the mixture to a boil, then reduce the heat to medium-low.
- Let it simmer for about 20-25 minutes.
- Stir in the uncooked noodles and shredded cheddar cheese.
- Simmer until the noodles are tender.
- Serve hot, and top with extra crumbled bacon if desired.
Notes
For a flavorful twist, experiment with different cheeses like gouda or pepper jack, and add fresh herbs like parsley or chives before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 90mg