The ultimate comfort food, combining tender chicken, creamy broth, and flavorful veggies. Perfect for cozy nights in!
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
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.
Taste and add more salt and pepper if needed. Ladle into bowls and garnish with crushed crackers, if desired. Serve hot and enjoy!
