Cheddar bacon ranch chicken noodle soup gives you all the amazing flavors of crack chicken in one cozy, comforting soup. Your family will request this hearty soup recipe over and over again.
Have you ever had crack chicken?
It is the best thing ever- that is why it’s called crack chicken after all because it’s so addicting with it’s cheddar, bacon, ranch combo.
We absolutely love crockpot crack chicken. And what could be better than crack chicken? Crack chicken noodle soup of course!
The Ultimate Chicken Noodle Soup Recipe- Cheddar Bacon Ranch Chicken Noodle Soup
This chicken soup is definitely not your mama’s chicken soup. Oh no, it’s so much better.
The holy trinity of flavor- cheddar, bacon, and ranch- grace this soup recipe with so much goodness and take it from ordinary to extraordinary.
It’s cheesy, creamy perfection. You need this soup in your life and in your belly ASAP.
How to Make Cheddar Bacon Ranch Chicken Noodle Soup
Not only does this soup add layers of flavor to comforting classic chicken noodle soup, but it’s no harder to make than the original.
To make this hearty creamy chicken noodle soup recipe, add rotisserie chicken, one can of cream of chicken soup, 6 cups of chicken broth, milk, veggies, ranch seasoning, bacon and cream cheese to a large heavy pot.
Heat the mixture over medium high heat, bringing the soup to a boil. Once the soup boils, turn the heat down to medium low and let the soup simmer for 20-25 minutes.
Once the soup has been simmering for 20-25 minutes, add the noodles to the soup and stir in the cheese.
Stir the soup often enough so they don’t clump together. Let the soup keep cooking until the noodles are al dente.
At this point, you can remove the soup from the heat and serve it or you can thin it out a bit with the remaining broth.
Tips and Tricks for the Best Creamy Chicken Soup
Make sure this soup comes out exactly to your taste by following these tips and tricks:
- This soup is thick. You can thin it out by using a lighter milk, like skim, over thicker whole milk.
- The soup will thicken as it sits.
- Want to make for neater eating? You can break the noodles into halves or thirds before adding them to the pot. If you do break up the pasta, just know that this may make it cook quicker.
- To avoid over cooking the pasta, make sure to remove the soup from the heat as soon as the pasta is al dente. It will continue to cook from the residual heat.
- Don’t have a can of cream of chicken soup handy? You can sub condensed cheddar cheese soup, or even broccoli cheese soup.
- Serve the soup as is or garnish it with extra crisp bacon crumbles, more sharp cheddar, and even some fresh parsley.
- Because the noodles will soak up the liquid, the soup will thicken considerably if you have any leftovers. To reheat, you might want to add more liquid to the soup so stir in equal parts chicken broth and milk prior to reheating on the stove.
Other Chicken Soup Recipes You Might Love
This cheddar bacon ranch chicken noodle soup is the most addicting chicken soup recipe I’ve ever made. Make some tonight and watch how quickly it disappears!
Looking for other interesting chicken soup recipes? Try these:
If you’ve tried this CHEDDAR BACON RANCH CHICKEN NOODLE SOUP, or any other recipe on the site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Cheddar Bacon Ranch Chicken Noodle Soup
- 3 - 3 1/2 cups chopped rotisserie chicken
- 1 can cream of chicken soup
- 7 cups chicken broth reserve the last cup of broth
- 1 cup milk
- 3 ribs celery thinly sliced
- 2 large carrots peeled & thinly sliced
- 2 1/2 - 3 tbsp ranch dressing mix
- 1 cup crisp crumbled bacon
- 1 1/2 cups shredded cheddar cheese
- 4 oz cream cheese softened
- 8 oz thin spaghetti
- In a large heavy bottomed pot combine the chicken, soup, 6 cups of broth, milk, veggies, ranch seasoning, bacon, and cream cheese. Stir together until evenly combined.
- Heat the mixture on medium high heat, bringing the soup to a rolling boil. Immediately reduce the heat to medium low.
- Stirring occasionally, let the soup simmer for 20-25 minutes.
- Add in the noodles, stirring to get them into the soup as they soften, and stir in the cheese.
- Let the soup continue cooking just until the noodles are al dente, making sure to stir them often enough that they don't stick or clump together.
- If the soup's too thick for your liking, use the remaining cup of broth to thin it out some.
- Remove the pot from heat, and serve the soup immediately.
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