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Chicken Bacon Ranch Noodle Soup is an elevated version of Chicken Noodle Soup. It’s like Chicken Noodle Soup on steroids 😊 I’m all for anything chicken, bacon, ranch flavored and this soup does not disappoint. It’s packed with soft noodles, tender chicken, perfectly seasoned ranch broth, and the toppings bring it to a whole new level. It’s great for a cold winter night or when you are looking for a quick and easy weeknight meal because it doesn’t take long to prepare. Personally, I’ll be eating this soup year-round. It’s hearty without being filling, warms you up, is customizable, and makes great leftovers.
The recipe can be found here.
Start by chopping the bacon into bite sized pieces. Add to a skillet and cook over medium heat until cooked through and crispy. Remove to a paper towel lined plate to drain the grease and set aside. I find this the easiest way to cook the bacon for this recipe, so it’s already chopped and ready to eat. If you prefer to cook in strips and chop once cooked, feel free to do that.
In a large pot, heat 1-2 Tbsp oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes. Add the chicken broth and bring to a boil.
Once boiling, add the noodles and cook for 5 minutes. I like to use egg noodles, but any spiral noodle will work. You want something that will hold the soup and flavors and something that’s easy to scoop with a spoon.
Add the ranch and half & half in a mixing bowl and whisk until well combined. Pour this into the pot and stir until well combined. Add the rotisserie chicken and stir to combine. Continue to cook until the chicken is warmed through, about 5 minutes.
You can now ladle into bowls to serve. Top with the chopped bacon, plenty of shredded cheese, and fresh chopped chives. Dig in while still hot and enjoy!
The recipe can be found here.
The toppings are where you can really go crazy. It’s called chicken, bacon, ranch, but that doesn’t mean you can’t add some sliced jalapenos, or perhaps a dollop of sour cream. You could also sauté some finely chopped carrots with the onions in an earlier step. Let any leftover soup cool completely and store in an airtight container in the fridge. Same with the toppings – keep in separate containers, not on top of the leftover soup. When ready to eat the next day, simple heat in the microwave for a few minutes, add your toppings, and enjoy. I don’t think the leftovers will last long. They didn’t in our house!
Happy Cooking!
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