Creamy Bacon and Ranch Chicken Noodle Soup

 

Creamy Bacon and Ranch Chicken Noodle Soup

Ingredients

3 cups cooked chicken breast, shredded or chopped (rotisserie chicken works well)

1 (10.5 oz) can condensed chicken soup

6 cups low-sodium chicken stock

1 cup whole milk

½ cup celery, finely chopped

2 medium carrots, thinly sliced

1 (1 oz) packet Ranch dressing mix

12 slices thick-cut bacon, cooked until crisp and crumbled

1½ cups mild cheddar cheese, shredded

¾ cup cream cheese, softened

8 oz thin spaghetti or angel hair pasta, uncooked

Instructions

Step 1: Prepare the Ingredients

Cook the bacon until crisp, then crumble and set aside. Shred or chop the chicken if not using rotisserie.

Step 2: Cook the Vegetables

In a large soup pot, add the chicken stock, celery, and carrots. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 10–12 minutes, or until the vegetables are tender.

Step 3: Build the Soup Base

Stir in the shredded chicken, condensed chicken soup, milk, and Ranch dressing mix. Simmer until the mixture is smooth and heated through.

Step 4: Add Bacon and Cheeses

Stir in the crumbled bacon, cheddar cheese, and softened cream cheese. Cook gently, stirring often, until the cheeses are fully melted and the soup turns creamy.

Step 5: Cook the Pasta

Break the pasta into thirds and add it directly to the soup. Cook according to package instructions until al dente, stirring occasionally to prevent sticking.

Step 6: Finish and Serve

Taste and adjust seasoning with salt and pepper. Ladle the soup into bowls and serve warm.

Optional Garnish: Top with extra bacon crumbles, chopped parsley, or chives for added flavor and color.

Storage Tip: This soup reheats well. If making ahead, add a splash of chicken stock or milk when reheating to maintain a creamy consistency.