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Cheddar Bacon Ranch Chicken Noodle Soup

Cheddar bacon ranch chicken noodle soup with creamy ranch broth, egg noodles, shredded chicken, and a blanket of melty sharp cheddar. Cook a thick, smooth soup by melting cream cheese and stirring in cheddar until glossy for spoonable comfort.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 510
Ingredients Equipment Method Notes

Ingredients
  

Chicken soup base
  • 1.5 lb chicken breast Cooked and shredded.
  • 8 strips bacon Cooked and crumbled.
  • 3 carrots Sliced.
  • 3 celery Sliced.
  • 1 onion Diced.
  • 3 cloves garlic Minced.
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
Creamy cheese topping
  • 1 cup heavy cream
  • 8 oz cream cheese Softened.
  • 2 cup shredded sharp cheddar
Noodles and finishing
  • 8 oz egg noodles
  • 1 green onions For garnish.
  • 0.25 salt To taste.
  • 0.25 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Sauté vegetables in bacon drippings
  1. In a Dutch oven, sauté onion, carrots, and celery in bacon drippings or butter over medium heat for 5 minutes until softened and fragrant.
  2. Add garlic and cook for 1 minute, stirring constantly so it doesn’t brown.
Build and cook the broth
  1. Pour in chicken broth and stir in ranch seasoning mix, then bring to a boil over medium-high heat.
  2. Add egg noodles and cook for 5 minutes, stirring occasionally until tender.
  3. Stir in shredded chicken and most of the bacon, letting everything heat through for 1 minute.
Melt cream cheese, then add cheddar
  1. Reduce heat to low and stir in cream cheese until fully melted and the soup looks smooth.
  2. Stir in heavy cream and shredded sharp cheddar until melted and the broth turns creamy and uniform.
Finish and serve
  1. Season with salt and pepper to taste, then serve with remaining bacon and green onions on top.

Notes

Pro tip: shred the chicken while it’s still warm (or use a rotisserie chicken and shred to match the soup’s texture). Store leftovers in an airtight container in the fridge for up to 3 days; reheat gently on the stove over low heat to avoid breaking the creamy base. Freezing is not recommended because cream cheese and cheddar can grain after thawing. For a lighter option, use half-and-half instead of heavy cream and reduce cheddar to 1 cup.