Go Back
Print

Bacon Cheddar Ranch Chicken Noodle Soup

Course Soup
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 10
Calories 496kcal
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.