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Bacon Cheddar Ranch Chicken Noodle Soup
Course
Soup
Prep Time
5
minutes
minutes
Cook Time
25
minutes
minutes
Total Time
30
minutes
minutes
Servings
10
Calories
496
kcal
Author
Cathy Trochelman
Ingredients
1
Tbsp.
olive oil
1
cup
chopped onion
12
oz.
bacon,
chopped
8
cups
low-sodium chicken broth
3
cups
dry noodles
2
1 oz.
dry ranch dressing mix
2
cups
half & half
4
cups
cooked, shredded chicken
1/4
cup
minced chives
8
oz.
shredded cheddar cheese
Instructions
Add chopped bacon to a large frying pan and cook over medium-high heat, stirring occasionally, until crispy. Drain well.
While bacon is cooking, heat olive oil in a large pot. Add chopped onion and saute over medium heat 5 minutes.
Add chicken broth to onion; bring to a boil.
Stir in noodles and boil 1-2 minutes less than package instructions.
In a medium mixing bowl, combine half & half and ranch dressing mix. Whisk until smooth and creamy. Stir mixture into soup and whisk until combined.
Add shredded chicken and heat through.
Serve with cooked bacon, cheddar cheese, and minced chives.