Creamy Bacon and Ranch Chicken Noodle Soup


Creamy Bacon and Ranch Chicken Noodle Soup


3 cups cooked, shredded or chopped chicken breast (you can also use rotisserie chicken)

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


Cook the bacon, drain, cut, and crumble - set aside.

Combine the chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon in a large Dutch oven over medium-high heat and bring to a boil.

Turn down the heat to medium-low and simmer for 20 - 25 minutes.

Add the noodles and cheese and simmer until the noodles are fully cooked.

Top with extra crumbled bacon if desired.


Prep Time: 15 minutes | Cooking Time: 30 minutes | Total Time: 45 minutes

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