• 1 Tbsp. olive oil
• 1 cup chopped onion
• 12 oz. bacon, chopped
• 8 cups low-sodium chicken broth
• 3 cups dry noodles
• 21 oz. dry ranch dressing mix
• 2 cups half & half
• 4 cups cooked, shredded chicken
• 1/4 cup minced chives
• 8 oz. shredded cheddar cheese
1. Add chopped bacon to a large frying pan and cook over medium-high heat, stirring occasionally, until crispy. Drain well.
2. While bacon is cooking, heat olive oil in a large pot. Add chopped onion and saute over medium heat 5 minutes.
3. Add chicken broth to onion; bring to a boil.
4. Stir in noodles and boil 1-2 minutes less than package instructions.
5. In a medium mixing bowl, combine half & half and ranch dressing mix. Whisk until smooth and creamy. Stir mixture into soup and whisk until combined.
6. Add shredded chicken and heat through.
7. Serve with cooked bacon, cheddar cheese, and minced chives.
Prep Time5minutes
Cook Time25minutes
Total Time30minutes
Servings10
Nutrition Facts
Bacon Cheddar Ranch Chicken Noodle Soup
Amount Per Serving
Calories 496Calories from Fat 297
% Daily Value*
Total Fat 33g51%
Saturated Fat 14g70%
Cholesterol 107mg36%
Sodium 616mg26%
Potassium 509mg15%
Total Carbohydrates 20g7%
Dietary Fiber 0g0%
Sugars 1g
Protein 30g60%
Vitamin A9.5%
Vitamin C2.7%
Calcium23.8%
Iron6.9%
* Percent Daily Values are based on a 2000 calorie diet.