Description
There’s nothing quite like a warm bowl of creamy chicken noodle soup to soothe the soul and satisfy your hunger.
Ingredients
Scale
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
- Prepare the Vegetables:
In a large pot, heat the olive oil over medium heat. Add the diced onion, carrots, and celery. Cook until the vegetables are softened, about 5-7 minutes. - Add the Broth and Chicken:
Pour in the chicken broth and bring it to a boil. Stir in the chopped cooked chicken. - Cook the Noodles:
Add the uncooked spaghetti noodles to the pot and cook according to the package instructions, usually about 10 minutes, until al dente. - Mix in the Soup and Seasonings:
Reduce the heat to medium-low. Stir in the condensed cream of chicken soup, half-and-half, and dry ranch seasoning mix. Cook until the soup is well combined and heated through, about 5 minutes. - Add Cheese and Bacon:
Stir in the grated sharp cheddar cheese until melted and well incorporated.
Add the cooked and crumbled bacon, stirring to combine. - Season and Serve:
Season the soup with kosher salt and freshly ground pepper to taste.
Serve hot and enjoy your Hearty Creamy Chicken Noodle Soup Delight!
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 6 servings
- Calories: 450 kcal per serving