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Cheddar Bacon Ranch Chicken Noodle Soup

Cheddar bacon ranch chicken noodle soup is a creamy, orange-gold bowl made with ranch seasoning, egg noodles, shredded chicken, and a blanket of melted cheddar. Sautéed aromatics build flavor, then the soup finishes with cream cheese and heavy cream for a smooth, cozy texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast
  • 1.5 lb chicken breast cooked and shredded
Bacon
  • 8 strips bacon cooked and crumbled
Vegetables
  • 3 carrots sliced
  • 3 celery sliced
  • 1 onion diced
  • 3 cloves garlic minced
Broth and seasoning
  • 6 cup chicken broth
  • 1 packet (1 oz) ranch seasoning mix
Creamy base
  • 1 cup heavy cream
  • 8 oz cream cheese softened
Cheese and noodles
  • 2 cup shredded sharp cheddar
  • 8 oz egg noodles
Toppings and seasoning
  • 1 green onions for garnish
  • 1 salt and pepper to taste
  • 1 bacon remaining bacon for serving

Equipment

  • 1 Dutch oven

Method
 

Sauté the vegetables
  1. In a Dutch oven over medium heat, sauté the onion, carrots, and celery in bacon drippings or butter for 5 minutes until starting to soften, then add the garlic and cook 1 minute until fragrant.
Simmer the soup
  1. Add the chicken broth and ranch seasoning mix, then bring to a boil over high heat.
  2. Stir in the egg noodles and cook for 5 minutes, then add the shredded chicken and most of the bacon.
Make it creamy
  1. Reduce heat to low and stir in the softened cream cheese until melted and smooth.
  2. Stir in the heavy cream and shredded cheddar, cooking and stirring until fully melted and smooth.
Season and serve
  1. Season with salt and pepper to taste, then serve topped with the remaining bacon and green onions.

Notes

For best texture, keep the soup at a low simmer once you add the cream cheese and cheddar so it stays smooth. Store leftovers in the refrigerator up to 3 days; for longer storage, freeze up to 2 months (no freeze for best noodle texture—reheat gently). Dietary swap: use half-and-half or evaporated milk instead of heavy cream for a lighter version while keeping the cream cheese.