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
Step-by-Step Guide
Follow these detailed steps for a foolproof soup. First, cook the bacon in your large soup pot. Once crispy, remove it and reserve 1-2 tablespoons of the flavorful grease. Add butter to the grease, then sauté your diced onion, carrots, and celery for 5 minutes until they begin to soften. Add the minced garlic and cook for one more minute. Sprinkle the flour over the vegetables and stir constantly for a full 2 minutes to create a roux and cook off the raw flour taste. This is crucial for thickening.
Slowly whisk in the chicken broth to avoid lumps. Then, stir in the heavy cream, ranch seasoning, pepper, and a pinch of salt. Bring the mixture to a gentle simmer. Add the egg noodles and cook for 8-10 minutes, stirring occasionally, until they are al dente. Finally, stir in the shredded chicken and half of the crumbled bacon. Let it heat through for 5 minutes before serving.
Serving Suggestions
This rich soup is a meal in itself but pairs beautifully with a simple side salad with a tangy vinaigrette to cut through the creaminess. For a heartier meal, serve it with a crusty baguette or warm, buttery dinner rolls perfect for dipping. A sprinkle of sharp cheddar cheese or extra fresh parsley on top adds another layer of flavor.
How-to Summary
In summary: Cook bacon, sauté veggies in the grease, make a roux with flour, whisk in broth and cream, season with ranch mix, simmer noodles, and finish with chicken and bacon. The entire process takes about 40 minutes for a comforting, creamy result.
Frequently Asked Questions
Can I make this soup ahead of time? Yes, but for best texture, prepare the soup base (through adding the broth and seasonings) and store it separately from the cooked noodles. Combine and reheat gently, adding a splash of broth if it’s too thick.
What can I use instead of heavy cream? For a lighter version, half-and-half or whole milk can be used, though the soup will be less rich and creamy. Do not boil vigorously if using milk to prevent curdling.
Can I use a different pasta? Absolutely. Any short pasta like rotini or shells works well. Adjust the cooking time according to the package directions for ‘al dente’.
How do I store and reheat leftovers? Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop over low heat, as the microwave can cause the cream to separate. The noodles will continue to absorb broth, so add more chicken broth when reheating.
Is there a substitute for the packet of ranch seasoning? You can use 2 tablespoons of a homemade ranch seasoning blend (dried dill, parsley, garlic powder, onion powder, salt, and pepper). Taste and adjust as you go.
Common Mistakes to Avoid
- Skipping the Roux Cook Time: Not cooking the flour for a full 1-2 minutes will leave a raw, pasty taste in your soup.
- Adding Noodles Too Early: If making ahead, cook noodles separately to add upon serving. Otherwise, they become mushy and absorb all the broth.
- Using High Heat with Dairy: After adding the cream, maintain a gentle simmer. Boiling can cause the cream to curdle or separate.
- Over-salting: The bacon, ranch seasoning, and broth contain salt. Always taste the soup before adding extra salt at the end.
Conclusion
This Bacon and Ranch Chicken Noodle Soup is the ultimate upgrade to a classic comfort food. It masterfully combines smoky bacon, creamy ranch, and tender chicken in a rich, satisfying broth. By following the detailed steps and avoiding common pitfalls, you can create a restaurant-quality soup that is sure to become a family favorite. It’s a simple, one-pot recipe that delivers maximum flavor with minimal fuss, perfect for any weeknight or cozy weekend meal.