Ingredients
Equipment
Method
Cook the vegetables
- In a Dutch oven, sauté the onion, carrots, and celery in bacon drippings or butter for 5 minutes, until starting to soften and smell fragrant. Stir occasionally to prevent browning.
- Add the garlic and cook for 1 minute, just until fragrant and lightly sizzling.
Build the broth
- Add the chicken broth and ranch seasoning mix, then bring to a boil over high heat with bubbles breaking across the surface.
Cook noodles and chicken
- Add the egg noodles and cook for 5 minutes, stirring now and then so they stay submerged.
- Stir in the shredded chicken and most of the bacon, warming them through while keeping the soup at a gentle simmer.
Make it creamy and cheesy
- Reduce the heat, then stir in the softened cream cheese until melted and smooth. Keep the soup from boiling to help it emulsify.
- Stir in the heavy cream and cheddar until smooth and melted, using steady stirring for an even orange-gold broth.
- Season with salt and pepper to taste, then serve topped with the remaining bacon and green onions.
Notes
Pro tip: reduce heat before adding the cream cheese to avoid graininess; if the soup thickens after cooking, loosen with a splash of broth when reheating. Refrigerate leftovers in a sealed container up to 3 days; freeze is not recommended because the dairy can separate when thawed and reheated. For a lighter option, use half-and-half instead of heavy cream (texture will be slightly less rich).