Ingredients
Scale
- 6 cups chopped cooked chicken: The heart of this soup, offering protein and a satisfying, meaty texture.
- 2 cups uncooked spaghetti noodles: A versatile base that can be swapped with egg noodles or fusilli for a twist.
- 1 cup grated sharp cheddar cheese: Adds a creamy, full-flavored profile that enriches the soup.
- 2 stalks celery, diced: Brings a mild bitterness to balance the sweetness of other ingredients.
- 8 slices bacon, crumbled: Offers a salty, smoky flavor with a crunchy texture.
- 1/2 yellow onion, diced: Adds foundational sweetness and a slight bite to the soup.
- 2 carrots, diced: Enhances the soup with natural sweetness and a bit of crunch.
- 2 tablespoons olive oil: Used to sauté the vegetables, infusing them with flavor.
- 1 (32 oz.) package low-sodium chicken broth: Serves as the liquid base, delivering a deep chicken flavor.
- 1 (10.75 oz.) can cream of chicken soup: Provides thickness and creamy consistency.
- 1 cup half-and-half: Ensures the soup remains rich and smooth.
- 1 (1 oz.) package dry ranch seasoning mix: Infuses the soup with a tangy, herbaceous flavor.
- Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing flavors.
Instructions
- Sauté the Vegetables: Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add the diced onion, carrots, and celery. Sauté for 5-7 minutes until the vegetables become soft and fragrant. Season with kosher salt and freshly ground black pepper to taste.
- Build the Soup Base: Sprinkle the dry ranch seasoning mix over the sautéed vegetables. Stir for about a minute to release the flavors. Next, pour in the chicken broth and add the cream of chicken soup. Stir continuously until the mixture is smooth and well combined.
- Add the Main Ingredients: 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. Allow it to cook for about 15 minutes or until the noodles are tender and the vegetables are cooked through.
- Finish with Cream and Cheese: Stir in the grated sharp cheddar cheese and the cup of half-and-half. Continue to cook for an additional 3-5 minutes, allowing the cheese to melt fully and the soup to reach a creamy consistency.
- Adjust and Serve: Taste the soup and adjust seasoning with more salt and pepper if needed. Serve hot, garnished with optional crushed crackers or freshly chopped herbs.
Notes
Serving and Presentation Ideas
- Serve the creamy chicken noodle soup in deep bowls, garnished with a sprinkle of freshly chopped parsley or chives.
- Add a side of crusty bread or warm dinner rolls to soak up the creamy broth.
- Top with crispy croutons or a dash of hot sauce for an added twist.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Lunch