Creamy Chicken Noodle Soup

Ingredients:

3 cups cooked chicken, chopped

8 oz. spaghetti noodles, uncooked

1 cup sharp cheddar cheese, grated

8 slices bacon, cooked and crumbled

1/2 yellow onion, diced

2 carrots, diced

2 stalks celery, diced

2 tablespoons olive oil

1 (32 oz.) package low-sodium chicken broth

1 (10.75 oz.) can condensed cream of chicken soup

1 cup half-and-half

1 (1 oz.) package dry ranch seasoning mix

Kosher salt and freshly ground pepper, to taste

Instructions:

In a large pot, heat olive oil over medium heat. Sauté the onion, carrot, and celery until they begin to soften. Season with salt and pepper.

Sprinkle the dry ranch seasoning mix over the vegetables and stir for about a minute, ensuring the veggies are well-coated.

Pour in the chicken broth and the condensed cream of chicken soup, mixing until smooth.

Add the uncooked spaghetti, crumbled bacon, and chopped chicken to the pot. Bring the mixture to a boil.

Lower the heat to a simmer and cook for about 15 minutes, or until the noodles are tender and the vegetables are fully cooked.

Stir in the grated cheddar cheese and half-and-half. Let the soup cook for another 3-5 minutes, just until everything is heated through.

Serve warm and enjoy!

Notes:

Noodle Texture: Uncooked spaghetti is added directly to the soup, so be mindful of cooking time. The noodles should be tender but not overly soft. Overcooking can lead to mushy noodles.

Cheese and Half-and-Half: Add these at the end of cooking to prevent curdling. Ensure the soup is not boiling when you stir them in; just heat until everything is combined and smooth.

Seasoning: The ranch seasoning mix adds a lot of flavor, so taste the soup before adding extra salt or pepper. It’s easier to add more seasoning than to fix an over-seasoned dish.

Vegetable Sauté: Sautéing the vegetables first helps to develop their flavors before adding the broth. Don’t rush this step; cook until vegetables are softened but not fully cooked, as they will continue cooking in the soup.

Bacon: Cook the bacon until crispy to ensure it adds a good texture and flavor. Add it towards the end of cooking to maintain some of its crunch.

Storage: The soup can be stored in the refrigerator for up to 3-4 days. For freezing, it’s best to freeze the soup without the noodles. Cook and add fresh noodles when reheating to avoid mushiness.

Texture Adjustment: If the soup thickens too much after refrigerating, you can thin it out with a little extra chicken broth or water when reheating.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Calories: ~450 kcal | Protein: ~24 g | Carbohydrates: ~38 g | Fat: ~25 g

Frequently Asked Questions:

Can I use a different type of pasta instead of spaghetti noodles?

Yes, you can substitute with other pasta types like egg noodles, small shells, or rotini.

Adjust the cooking time based on the type of pasta used.

Can I use a different type of cheese?

Yes, you can use other cheeses like Monterey Jack, Gouda, or a cheese blend.

Keep in mind that different cheeses will alter the flavor and texture of the soup.

Can I use fresh chicken instead of cooked chicken?

Yes, you can use raw chicken.

Cook it thoroughly before adding it to the soup, or cook it in the soup until fully cooked.

Be sure to adjust the cooking time.

What can I use instead of half-and-half?

You can use heavy cream for a richer soup or whole milk for a lighter version.

For a lower-fat option, you could use evaporated milk or a dairy-free alternative like almond or soy milk.

Can I make this recipe ahead of time?

Yes, you can make the soup ahead of time.

Store it in the refrigerator for up to 3-4 days.

For longer storage, freeze it without the noodles, and add fresh noodles when reheating.

How can I make this soup gluten-free?

To make the soup gluten-free, use gluten-free pasta and check that the chicken broth and condensed soup are gluten-free.

Some brands offer gluten-free options.

Can I add more vegetables to this recipe?

Yes, you can add other vegetables like peas, corn, or green beans.

Just ensure they are diced or chopped to a similar size as the other vegetables and adjust the cooking time as needed.

Is there a way to reduce the sodium content?

Yes, use low-sodium chicken broth and be cautious with the amount of added salt.

You can also use reduced-sodium ranch seasoning or make your own seasoning mix.

Can I make this recipe dairy-free?

To make it dairy-free, omit the cheese and use a dairy-free milk alternative.

You can use a dairy-free cream substitute or make a roux with dairy-free butter and flour to thicken the soup.

What should I do if the soup is too thick after cooking?

If the soup is too thick, you can thin it out by adding more chicken broth or water.

Stir in the additional liquid gradually until you reach the desired consistency.