Description
Make this rich and flavorful chicken noodle soup featuring cream cheese, ranch seasoning, and bacon for an addictive comfort meal.
Ingredients
Scale
- 6 cups chicken broth
- 2 cups cooked, shredded chicken (rotisserie works well)
- 1 cup water
- 8 ounces egg noodles
- 4 ounces cream cheese, cubed
- 1 packet (1 ounce) dry ranch seasoning mix
- 1/2 cup heavy cream
- 4 slices bacon, cooked and crumbled
- 1/2 cup shredded cheddar cheese (optional)
- Salt and black pepper to taste
Instructions
- Combine chicken broth and water in a large pot or Dutch oven over medium-high heat. Bring to a simmer.
- Add the shredded chicken and dry ranch seasoning mix to the pot. Stir well to dissolve the seasoning.
- Add the egg noodles and cook according to package directions until tender, usually 6 to 8 minutes.
- Reduce the heat to low. Add the cubed cream cheese, stirring constantly until it melts completely and the soup thickens slightly.
- Stir in the heavy cream until fully incorporated and the soup is creamy. Do not boil after adding the cream.
- Taste the soup and add salt and pepper as needed.
- Ladle the soup into bowls. Top each serving with crumbled bacon and shredded cheddar cheese, if using.
Notes
- For a slow cooker version, combine broth, water, chicken, and ranch seasoning in the slow cooker. Cook on low for 4 hours. Add cream cheese, cream, and noodles for the last 30 minutes of cooking.
- Use your favorite type of noodle, such as rotini or penne, if egg noodles are unavailable.
- If you prefer a less rich soup, reduce the heavy cream to 1/4 cup or omit the shredded cheddar cheese.
- Prep Time: 10 min
- Cook Time: 25 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 450
- Sugar: 4
- Sodium: 950
- Fat: 22
- Saturated Fat: 11
- Unsaturated Fat: 8
- Trans Fat: 0.5
- Carbohydrates: 35
- Fiber: 2
- Protein: 30
- Cholesterol: 105