Description
This creamy chicken noodle soup is a comforting, hearty dish that combines tender chicken, rich cheddar cheese, crispy bacon, and fresh vegetables in a smooth, savory broth. Perfect for cold days or when you’re craving something cozy, this soup strikes the ideal balance between rich flavors and nutritious ingredients. The addition of half-and-half and sharp cheddar gives the soup a creamy texture, while ranch seasoning adds a subtle, tangy kick. The best part? It’s easy to customize, so you can adjust the ingredients to fit your preferences or dietary needs.
Ingredients
Scale
- 6 cups chopped cooked chicken (rotisserie or homemade): The main protein, providing a hearty base.
- 2 cups uncooked spaghetti noodles: Adds a filling texture; substitute with egg noodles, fusilli, or gluten-free pasta.
- 1 cup grated sharp cheddar cheese: Contributes creaminess and a bold, tangy flavor.
- 2 stalks celery, diced: Adds mild bitterness and crunch to balance the sweetness of the carrots.
- 8 slices bacon, crumbled: Provides a salty, smoky flavor and texture.
- 1/2 yellow onion, diced: Adds sweetness and depth to the flavor profile.
- 2 carrots, diced: Contributes natural sweetness and color.
- 2 tablespoons olive oil: For sautéing the vegetables and adding richness.
- 1 (32 oz.) package low-sodium chicken broth: Forms the flavorful liquid base of the soup.
- 1 (10.75 oz.) can cream of chicken soup: Thickens the broth and adds creaminess.
- 1 cup half-and-half: Ensures a smooth, creamy consistency without being too heavy.
- 1 package (1 oz.) dry ranch seasoning mix: Adds tangy, herbaceous flavor.
- Kosher salt and freshly ground black pepper: For seasoning and enhancing all the flavors.
Instructions
Step 1: Sauté the Vegetables
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat.
- Add diced onions, carrots, and celery, and sauté for about 5-7 minutes until the vegetables begin to soften.
- Season with a pinch of kosher salt and freshly ground black pepper to enhance the flavors.
Step 2: Bloom the Spices and Add Broth
- Sprinkle the dry ranch seasoning mix over the sautéed vegetables and stir for 1 minute to let the spices bloom.
- Add the low-sodium chicken broth and the can of cream of chicken soup. Stir well to ensure the broth is smooth and well combined with the other ingredients.
Step 3: Add Chicken, Noodles, and Bacon
- Stir in the uncooked spaghetti noodles, chopped cooked chicken, and crumbled bacon.
- Bring the soup to a boil, then reduce the heat to a simmer.
- Let the soup simmer for about 15 minutes, stirring occasionally, until the noodles are cooked through and the vegetables are tender.
Step 4: Finish with Cheese and Half-and-Half
- Stir in the grated cheddar cheese and half-and-half.
- Continue to cook for 3-5 minutes, until the cheese has fully melted and the soup is creamy and heated through.
- Taste and adjust seasoning with more salt and pepper, if necessary.
Step 5: Serve
- Ladle the soup into bowls and garnish with crushed crackers, extra bacon, or fresh herbs if desired.
- Serve hot and enjoy!
Notes
- Make-Ahead Tips: This soup can be made in advance and stored in the refrigerator for up to 3 days. To reheat, warm the soup gently over low heat, stirring occasionally. If it thickens too much, add a little extra broth or milk to reach the desired consistency.
- Freezing: This soup freezes well, but it’s best to freeze it without the noodles as they can become mushy upon reheating. Simply thaw the soup, bring it back to a simmer, and add fresh noodles before serving.
- Customizations: Feel free to switch up the vegetables by adding peas, spinach, or mushrooms. For a vegetarian version, use vegetable broth, skip the chicken and bacon, and add tofu or chickpeas for protein.
- Spice It Up: If you like your soup with a bit of heat, add a pinch of cayenne pepper or red pepper flakes while sautéing the vegetables.