Bacon Ranch Chicken Soup – Okay, so whether this dish is a soup or a ridiculously creamy pasta is besides the point – we’re choosing for it to be a soup and it is AMAZING
People have obsessed over chicken soup since the domestication of fowl around 7,000 to 10,000 years ago in Southeast Asia. The Ancient Greeks also had their own version of chicken broth, and believed the soup to have those healing properties I was harping on about earlier. Today, the dish is a staple meal in cuisines from all around the world. You can practically feel tomato soup quaking with envy – always in second place, never in the spotlight.
Try some of our other Soup recipes
Bacon Ranch Chicken Soup
Okay, so whether this dish is a soup or a ridiculously creamy pasta is besides the point – we’re choosing for it to be a soup and it is AMAZING
Print
Pin
Servings: 8
Calories: 426kcal
Ingredients
- 3 cups chicken cooked and chopped
- 8 oz spaghetti noodles
- 1 cup sharp cheddar cheese grated
- 8 slices bacon cooked and crumbled
- 1/2 med yellow onion diced
- 2 stalks Celery diced
- 2 tbsp olive oil
- 4 cups low sodium chicken broth
- 1 can condensed cream of chicken soup
- 1 cup half and half
- 1 pkg ranch dressing seasoning mix 1 oz
- Salt and Pepper to taste
Instructions
- Heat olive oil in a large stock pot over medium-high heat and sauté onion, carrot and celery until softened. Season with salt and pepper.
- Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated, then add chicken broth and chicken soup.
- Stir together and mix in spaghetti, bacon and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender, then stir in cheddar cheese and half-and-half.
- Cook for another 3-5 minute, then serve and enjoy.
Nutrition
Calories: 426kcal | Carbohydrates: 28g | Protein: 18g | Fat: 27g | Saturated Fat: 10g | Cholesterol: 59mg | Sodium: 582mg | Potassium: 355mg | Fiber: 1g | Sugar: 2g | Vitamin A: 400IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg
