Name: Creamy Chicken Noodle Soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
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)

Craving something warm and cozy? This Creamy Chicken Noodle Soup is a fun twist on the classic. It’s loaded with tender chicken, egg noodles, and veggies in a rich, creamy broth made with a little sharp cheddar, half-and-half, and cream of chicken soup. The ranch seasoning adds great flavor, and crispy bacon on top makes it even better. It all comes together in one pot, perfect for an easy weeknight dinner or a lazy weekend lunch.

chicken noodle soup with a creamy twist
I grew up loving classic chicken noodle soup, but this creamy version has become a new favorite. It’s still comforting and familiar, but the extra creaminess and flavor boost from the ranch and bacon really make it special. Plus, it reheats beautifully—great for leftovers!

Why I Keep Making This Soup

I made this on a random Tuesday when I had leftover chicken and half a pack of bacon in the fridge. It was cold out, I didn’t feel like going to the store, and somehow this came together—and now it’s one of those recipes we make over and over.

It’s creamy and filling, but not too heavy. The cheddar and half-and-half give it that comforting texture without making it feel over the top.

Everything cooks in one pot, which I love because I hate doing dishes.

The ranch seasoning gives it something different—kind of herby, kind of tangy—and the bacon just makes everything better, doesn’t it?

My kids actually eat it without complaints. Enough said.

You can toss in whatever pasta you have, or throw in some spinach or peas if you want to sneak in veggies. It’s one of those recipes that works with whatever’s in the kitchen.

What You’ll Need

These simple, down-to-earth ingredients come together to make a creamy, comforting chicken soup your whole family will love. Check the recipe card below for full amounts.

Cooked Chicken: The heart of the soup! Leftover roasted chicken or store-bought rotisserie both work great. Just shred or chop it up.

Spaghetti Noodles: A classic choice that gives the soup a satisfying bite. Feel free to use egg noodles, rotini, or a gluten-free option if that suits your needs.

Sharp Cheddar Cheese: This brings a creamy texture and a little tang. I like sharp or extra-sharp for big flavor, but if you want something a little milder, Colby Jack or mozzarella will work, too.

Celery: Adds a soft crunch and earthy freshness. Not everyone loves celery—if that’s you, try bell peppers instead for a hint of sweetness.

Bacon: Crumbled bacon gives the soup a smoky, savory finish that really brings it all together. Turkey bacon works just fine if you’re keeping things a bit lighter.

Onion: A flavor-builder that starts the whole soup off right. It adds a nice depth and touch of natural sweetness.

Carrots: For a pop of color and sweetness. You can also switch it up with parsnips or even small cubes of sweet potato.

Olive Oil: Used to sauté the veggies. Butter works if you want a richer taste, or you can use avocado oil for a neutral alternative.

Low-Sodium Chicken Broth: The base of your soup—rich, comforting, and full of flavor. I always go with low-sodium so I can season everything just how I like it.

Cream of Chicken Soup: Adds creaminess and that old-school comfort food feel. You can use cream of mushroom if you want a slightly different twist.

Dry Ranch Seasoning Mix: Just a bit of this brings zesty herbs and tangy goodness to the soup. It’s a little shortcut that makes a big difference.

Kosher Salt & Black Pepper: The finishing touch to bring out all the flavors in the pot.

Complete list of ingredients with quantities and instructions is located in the recipe card below

Directions:

1. Get the Veggies Going

Heat things up: Grab a large soup pot and drizzle with a few teaspoons of olive oil. Turn up the heat to medium-high.

Sauté the veggies: Hit the pot with your chopped onion, carrots and celery. Let them cook for 5 to 7 minutes, stirring occasionally, until they’re soft and smelling great. Don’t be afraid to dust them with a little kosher salt and freshly ground pepper. That sprinkling of seasoning now activates everything down the road.

2. Add the Ranch Flavor (the secret to that cozy taste)

Season things up: Sprinkle in your ranch seasoning mix—just the dry packet. Stir it into the veggies for about a minute. You’ll smell that familiar ranch aroma right away.

Pour in the broth: Add in your chicken broth and a can of cream of chicken soup. Stir gently until everything comes together into a smooth, creamy base.

3. Make It Hearty and Filling

Add the stars of the show: Now it’s time for the good stuff—stir in your cooked, chopped chicken, some crispy crumbled bacon, and dry spaghetti noodles (I break mine in half so they’re easier to eat).

Let it simmer: Bring everything to a gentle boil, then lower the heat and let it simmer. Give it about 15 minutes—just until the noodles are tender and the soup smells like something you want to curl up with on the couch. Stir now and then to keep it from sticking.

4. Creamy and Cheesy (because why not?)

Stir in the comfort: Add a cup of shredded cheddar cheese and pour in some half-and-half. Let that melt together for 3 to 5 more minutes. It’ll turn velvety and golden, and you’ll want to dive right in—but hang on, we’re almost done.

5. Taste, Tweak, and Serve

Final touches: Give it a taste. If it needs a little more salt or pepper, now’s the time. Trust your taste buds—they know what’s up.

Dish it up: Ladle the soup into bowls, and if you’re feeling a little fancy, sprinkle some crushed crackers on top. It’s warm, hearty, and full of flavor. Just what a busy day calls for.

Serving Suggestions

This cozy soup is plenty satisfying all on its own, especially on a chilly night, but here are a few simple ways to make it a full meal:

Warm, crusty bread is always a good idea. Whether it’s a slice of sourdough, a whole grain roll, or even a piece of garlic toast, it’s perfect for dunking.

A fresh green salad with a tangy vinaigrette cuts through the richness and provides a bit of crunch on the side. I prefer to combine mixed greens, cucumbers, cherry tomatoes, and a drizzle of red wine vinegar and olive oil.

If you’re in the mood for a drink, this soup pairs nicely with a glass of chilled white wine (a dry Chardonnay or Pinot Grigio is lovely), or keep it simple with a cold glass of iced tea or sparkling water.

Storage and Meal Preparation Tips

Leftovers? You’re in luck: the soup tastes even better the next day. Here’s how you store it:

In the fridge: Once it’s cooled, store it in an airtight container and pop it in the refrigerator. It’ll keep for up to 3 days.

Want to freeze it? This soup can be frozen, but I recommend leaving out the cream before freezing. Just add it in when you reheat for the creamiest texture.

Reheating: Warm it gently on the stove over low heat, giving it a good stir every so often. If it’s thickened up a bit, just add a splash of milk or broth to loosen it.

Creative Variations

This soup is already a hit at my house, but if you feel like switching things up a bit, here are a few ways I’ve played with it—and loved every spoonful:

Go Gluten-Free
I’ve made it with gluten-free pasta, and it turns out just as creamy and comforting. Just check your cream of chicken soup label to be safe.

Low-Carb Mood
Some nights, I skip the noodles and toss in cauliflower or spiralized zucchini instead. It still fills you up but doesn’t weigh you down.

Add a Little Heat
A pinch of red pepper flakes or some chopped jalapeños gives it just the right amount of kick. Totally optional, but so good if you like things spicy.

More Veggies, Please
I’ll often stir in a handful of spinach at the end or toss in some frozen peas or corn. It’s a good way to sneak in a little extra color and goodness without changing the flavor much.

Conclusion: Out of the Pan and into the Fire

Some recipes are simply… correct. You know the type — they don’t ask for much fuss, yet they deliver comfort in a way that makes you stop, then pause to savor each spoonful. This is just the type of dish that you want.

It’s perfect for weeknights, lazy Sundays, or even when you’ve got a house full of hungry folks and not a lot of time. So grab your pot, gather your ingredients, and make a little magic. Because this isn’t just soup—it’s a moment of calm, a taste of home, and a reason to linger at the table just a bit longer.