Description
Bacon and Ranch Chicken Noodle Soup Recipe
Ingredients
For the Soup Base:
4 slices of bacon, cooked and crumbled
2 tbsp butter
1 medium onion, diced
3 medium carrots, diced
2 celery stalks, diced
2 cloves garlic, minced
For the Broth:
1/4 cup all-purpose flour
6 cups chicken broth
1 cup heavy cream
1 packet (1 oz) ranch seasoning mix
1/2 tsp black pepper
Salt to taste
For the Chicken and Noodles:
2 cups cooked, shredded chicken
2 cups egg noodles
Fresh parsley, chopped (for garnish)
Instructions
Cook the Bacon:
In a large pot, cook bacon over medium heat until crispy. Remove and set aside, leaving about 1-2 tbsp of bacon grease in the pot.
Sauté the Vegetables:
Add butter to the pot with bacon grease. Sauté the onion, carrots, celery, and garlic until softened (about 5 minutes).
Create the Roux:
Sprinkle the flour over the sautéed vegetables and stir for 1-2 minutes to cook out the raw flour taste.
Add the Broth and Cream:
Gradually pour in chicken broth, stirring constantly to prevent lumps. Add the heavy cream, ranch seasoning mix, black pepper, and salt. Bring to a simmer.
Cook the Noodles:
Add egg noodles to the pot and simmer until tender (about 8-10 minutes).
Add Chicken and Bacon:
Stir in the shredded chicken and half of the crumbled bacon. Let the soup heat through for an additional 5 minutes.
Serve and Garnish:
Ladle the soup into bowls, garnish with fresh parsley and the remaining bacon.
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 4-6
#ComfortFood #BaconRanchSoup #ChickenNoodleSoup
