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Chicken Bacon Ranch Noodle Soup

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1 lb Bacon, chopped and cooked, for topping
Olive Oil
1 White Onion, chopped
8 Cups Low-Sodium Chicken Broth
4 Cups Medium Egg Noodles, uncooked
2 1 oz Packets Ranch Seasoning Dressing Mix
2 Cups Half & Half
1 Rotisserie Chicken, deboned and shredded
Fresh Chopped CHives, for topping
Shredded Cheddar Cheese, for topping


  1. Chop the bacon, 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.
  2. In large pot, heat 1-2 Tbsp oil over medium heat. Add the onion and cook until soft and translucent, about 5 minutes.
  3. Add the chicken broth and bring to a boil.
  4. Once boiling, add the noodles and cook for 5 minutes.
  5. Combine the half & half and ranch seasoning in a mixing bowl. Pour into the pot and stir to combine.
  6. Add the rotisserie chicken and stir to combine. Continue to cook until the chicken is warmed through, about 5 minutes.
  7. Ladle into bowls to serve. Top with the chopped bacon, shredded cheese, and chopped chives. Enjoy!
Course: Dinner, Lunch, Pork, Poultry, Soup
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