Ingredients
Method
- Cook the veggies – In a large pot, butter is melted, after which onions, carrots, and celery are added. Now, give those a nice sauté until softened.
- Add garlic – Stir in the garlic, cooking for roughly 1 minute until aromatic.
- Add broth and seasoning – Add the chicken broth, stir in the ranch dressing mix, and give it good mixing. Bring to a light simmer.
- Add chicken and noodles – Stir in the shredded chicken and frozen egg noodles, cooking until the noodles are tender, around 12 to 15 minutes.
- Creamy time – Keep the heat low, and now stir in cream cheese, milk, and cheddar cheese until melted and smooth.
- Add bacon – Finally, stir in the crumbled bacon, saving some for garnish.
- Finish and serve – Taste and adjust with salt and pepper. Garnish with green onions and bacon just before serving.
Notes
Recipe Notes
- Shredded Chicken Shortcut: If you are in a hurry, use store-bought rotisserie chicken instead of cooking chicken from scratch. It adds flavor and saves some prep luggage.
- Noodle Alternatives: Egg noodles are classic, but feel free to substitute with spaghetti, fettuccine, or even gluten-free pasta of your choice.
- Broth Boosters: To give it a richer taste, mix the chicken broth with a splash of heavy cream or half-and-half.
- Adding Vegetables: Common vegetables would include carrots, celery, and peas. However, feel free to add spinach, corn, or mushrooms for something a little different.
- Storage Tip: This thickens as it stands. When reheating the leftovers, add a wee bit extra broth or water to loosen it.
- Make-Ahead Friendly: Cook the soup without noodles; add freshly cooked noodles upon reheating to prevent sogginess.