Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup
The ultimate comfort food, combining tender chicken, creamy broth, and flavorful veggies. Perfect for cozy nights in!

INGREDIENTS:

6 cups chopped cooked chicken provides the main protein and hearty base

2 cups uncooked spaghetti noodles substitute with egg noodles or fusilli if desired

1 cup sharp cheddar cheese grated, adds creamy, full flavor

2 stalks celery diced, for mild bitterness

8 slices bacon crumbled, for a salty and smoky flavor

1/2 yellow onion onion diced, for foundational sweetness

2 carrots diced, adds natural sweetness

2 tbsp olive oil for sautéing the vegetables

1 32 oz package low-sodium chicken broth forms the base of the soup

1 10.75 oz can cream of chicken soup adds thickness and creaminess

1 cup half-and-half maintains creamy texture

1 package dry ranch seasoning mix 1 oz, for tangy, herbaceous flavor

to taste Kosher salt for seasoning

to taste freshly ground black pepper for seasoning

DIRECTIONS:

Place a large pot over medium-high heat, add 2 tablespoons of olive oil. Sauté diced onion, carrots, and celery for 5-7 minutes until softened. Season with salt and pepper.
Sprinkle the dry ranch seasoning mix over the vegetables, stirring for 1 minute. Pour in the chicken broth and add the cream of chicken soup, stirring until smooth.
Stir in the uncooked spaghetti noodles, chopped cooked chicken, and crumbled bacon. Bring to a boil, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until noodles are tender.
Add grated cheddar cheese and half-and-half. Cook for an additional 3-5 minutes until the cheese melts and the soup is creamy …
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