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Chicken Bacon Ranch Noodle Soup
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Ingredients:
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
Directions:
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.
In 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.
Combine the half & half and ranch seasoning in a mixing bowl. Pour into the pot and stir to combine.
Add the rotisserie chicken and stir to combine. Continue to cook until the chicken is warmed through, about 5 minutes.
Ladle into bowls to serve. Top with the chopped bacon, shredded cheese, and chopped chives. Enjoy!
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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.
In 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.
Combine the half & half and ranch seasoning in a mixing bowl. Pour into the pot and stir to combine.
Add the rotisserie chicken and stir to combine. Continue to cook until the chicken is warmed through, about 5 minutes.
Ladle into bowls to serve. Top with the chopped bacon, shredded cheese, and chopped chives. Enjoy!
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