This Creamy Chicken Noodle Soup is a delightful twist on a classic comfort dish, packed with tender chicken, hearty noodles, and flavorful vegetables. A combination of sharp cheddar, half-and-half, and cream of chicken soup gives it a rich, creamy base that pairs beautifully with the savory notes from crispy bacon and ranch seasoning. Perfect for chilly days or whenever you need a comforting, one-pot meal, this soup brings cozy, satisfying warmth with each spoonful.
Why You’ll Love This Creamy Chicken Bacon Ranch Soup:
This soup is comfort food at its finest, with rich flavors and filling ingredients that make it a complete meal in one bowl. Here’s why this recipe is a must-try:
Rich and Creamy: With cheddar cheese and half-and-half, the soup has a luxurious creaminess that’s both hearty and indulgent.
Simple, One-Pot Recipe: Made in one pot for easy prep and cleanup, ideal for busy weeknights.
Flavor-Packed: Ranch seasoning brings an herby, tangy twist, while bacon adds a delicious smokiness.
Kid-Friendly: This recipe is a hit with kids, thanks to the mild flavors of creamy chicken, cheese, and noodles.
Customizable: Easy to adapt with different noodles, extra veggies, or even a gluten-free version for those with dietary needs.
WANT TO SAVE THIS RECIPE?
Just drop your email here and I'll send it right away!
Key Ingredients:
Let’s look at each ingredient in detail to understand how they contribute to the soup’s deliciousness and provide tips for substitutions.
chopped cooked chicken: This is the star protein, offering both flavor and a filling component to the soup. Rotisserie chicken works well here, or you can cook and shred chicken breasts.
uncooked spaghetti noodles: Spaghetti adds a substantial, tender texture. Feel free to swap it with egg noodles, fusilli, or even gluten-free noodles to suit your preferences.
grated sharp cheddar cheese: Adds creamy, tangy notes. Use sharp or extra-sharp cheddar for the best flavor, but feel free to substitute with Colby Jack or mozzarella for a milder taste.
celery, diced: Balances sweetness and adds a subtle crunch. If you’re not a fan, you can reduce the amount or replace it with diced bell peppers for a sweeter option.
bacon, crumbled: Bacon brings that unbeatable smoky, savory flavor that complements the creamy broth perfectly. Turkey bacon can be used as a leaner alternative.
onion, diced: Adds foundational sweetness and depth of flavor.
carrots, diced: These bring a natural sweetness and slight crunch. Try adding parsnips or diced sweet potatoes for a twist.
olive oil: Used to sauté the vegetables. You can use butter for a richer flavor or avocado oil if preferred.
low-sodium chicken broth: Forms the soup base and binds all ingredients together. Low-sodium broth is ideal, as it allows you to control the saltiness.
cream of chicken soup: Thickens the soup, giving it that classic creamy texture. Substitute with a homemade cream sauce or a can of cream of mushroom soup for a different depth.
dry ranch seasoning mix: Adds a distinct herbaceous, tangy flavor that makes this soup irresistible.
Kosher salt and freshly ground black pepper: Essential for bringing out the flavors of all other ingredients.
Complete list of ingredients with quantities and instructions is located in the recipe card below
Step-by-Step Instructions for Chicken Bacon Ranch Soup
1. Prepare the Vegetables
Heat Oil: Place a large pot over medium-high heat, adding 2 tablespoons of olive oil.
Sauté Vegetables: Add diced onion, carrots, and celery, cooking for 5-7 minutes until softened. Season with kosher salt and freshly ground black pepper.
2. Add Flavor and Broth
Add Seasoning: Sprinkle the dry ranch seasoning mix over the vegetables, stirring for 1 minute to enhance the flavor.
Add Broth and Soup: Pour in the low-sodium chicken broth and add the can of cream of chicken soup, stirring until the broth is smooth and well mixed.
3. Add Chicken, Noodles, and Bacon
Add Ingredients: Stir in the uncooked spaghetti noodles, chopped cooked chicken, and crumbled bacon for a hearty texture.
Simmer: Bring to a boil, then reduce to a simmer, cooking for about 15 minutes until the noodles are tender and the flavors have melded, stirring occasionally.
4. Finish the Soup
Add Cheese and Cream: Stir in grated cheddar cheese and half-and-half, allowing it to cook for an additional 3-5 minutes until the cheese melts and the soup is creamy.
5. Serve
Adjust Seasoning: Taste and add more salt and pepper if needed.
Garnish and Serve: Ladle the soup into bowls and garnish with crushed crackers, if desired. Enjoy hot!
Serving Suggestions:
This soup is hearty enough to enjoy on its own, but here are a few ideas to round out the meal:
Crusty Bread: Serve with warm, crusty bread for dipping. Garlic bread or dinner rolls also work beautifully.
Side Salad: A simple green salad with a tangy vinaigrette balances the creaminess of the soup.
Beverage Pairing: Try it with a glass of iced tea or a chilled white wine like Chardonnay for an ideal pairing.
Storage and Meal Prep Tips:
Have leftovers? Here’s how to store and reheat this creamy soup:
Refrigerator: Store in an airtight container in the fridge for up to 3 days.
Freezing: Because of the cream, this soup may not freeze as well, but it can be frozen if you skip the half-and-half. Add the cream when reheating for best results.
Reheating: Warm on the stovetop over low heat, stirring frequently. If the soup is too thick, add a splash of milk or broth to reach your desired consistency.
Creative Variations:
Put your spin on this Creamy Chicken Bacon Ranch Soup with these fun ideas:
Gluten-Free: Use gluten-free noodles and ensure your cream of chicken soup is gluten-free.
Low-Carb: Swap out the pasta for cauliflower florets or zucchini noodles.
Spicy Kick: Add a pinch of red pepper flakes or diced jalapeños for some heat.
Extra Veggies: Toss in spinach, corn, or peas for added nutrients and color.
Conclusion:
This Creamy Chicken Bacon Ranch Soup is the ultimate blend of savory flavors, creamy texture, and satisfying ingredients. Whether you’re serving it for dinner, a family gathering, or prepping it for a week of delicious lunches, this recipe is sure to become a household favorite. Enjoy every spoonful!
Creamy Chicken Noodle Soup
Ingredients
- 6 cups chopped cooked chicken provides the main protein and hearty base
- 2 cups uncooked spaghetti noodles substitute with egg noodles or fusilli if desired
- 1 cup sharp cheddar cheese grated, adds creamy, full flavor
- 2 stalks celery diced, for mild bitterness
- 8 slices bacon crumbled, for a salty and smoky flavor
- 1/2 yellow onion onion diced, for foundational sweetness
- 2 carrots diced, adds natural sweetness
- 2 tbsp olive oil for sautéing the vegetables
- 1 32 oz package low-sodium chicken broth forms the base of the soup
- 1 10.75 oz can cream of chicken soup adds thickness and creaminess
- 1 cup half-and-half maintains creamy texture
- 1 package dry ranch seasoning mix 1 oz, for tangy, herbaceous flavor
- to taste Kosher salt for seasoning
- to taste freshly ground black pepper for seasoning
Instructions
- Place a large pot over medium-high heat, add 2 tablespoons of olive oil. Sauté diced onion, carrots, and celery for 5-7 minutes until softened. Season with salt and pepper.
- Sprinkle the dry ranch seasoning mix over the vegetables, stirring for 1 minute. Pour in the chicken broth and add the cream of chicken soup, stirring until smooth.
- Stir in the uncooked spaghetti noodles, chopped cooked chicken, and crumbled bacon. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until noodles are tender.
- Add grated cheddar cheese and half-and-half. Cook for an additional 3-5 minutes until the cheese melts and the soup is creamy.
- Taste and add more salt and pepper if needed. Ladle into bowls and garnish with crushed crackers, if desired. Serve hot and enjoy!