Ingredients:
– 3 cups cooked, shredded or chopped chicken breast (rotisserie chicken works too)
– 1 can (10.5 oz.) condensed chicken soup
– 6 cups low-sodium chicken stock
– 1 cup whole milk
– 1/2 cup chopped celery
– 2 medium carrots, sliced
– 1 packet (1 oz.) Ranch dressing mix
– 12 slices 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
Directions:
1. Cook the bacon, drain, cut, and crumble – set aside.
2. In a large Dutch oven over medium-high heat, combine chicken, condensed soup, chicken stock, milk, cream cheese, carrots, celery, ranch dressing mix, and crumbled bacon. Bring to a boil.
3. Reduce heat to medium-low and simmer for 20-25 minutes.
4. Add noodles and cheese, simmer until noodles are fully cooked.
5. Top with extra crumbled bacon if desired.
Finish the soup with a touch of cream, adding a luxurious creaminess that ties together all the savory elements. Allow the Creamy Bacon and Ranch Chicken Noodle Soup to simmer, letting the flavors meld into a cohesive and comforting masterpiece.
Serve this soul-satisfying soup in bowls, garnishing with a sprinkle of fresh herbs or an extra dash of ranch seasoning for an added burst of flavor. Whether enjoyed alone or shared with loved ones, this soup promises a delightful blend of classic comfort and indulgent richness