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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!
| Course: | Dinner, Lunch, Pork, Poultry, Soup |
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