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Cheddar Bacon Ranch Chicken Noodle Soup

Cheddar bacon ranch chicken noodle soup with a creamy ranch broth, tender egg noodles, and melty sharp cheddar. This stovetop soup blends sautéed aromatics, shredded chicken, and cream cheese for a silky, thick texture.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Dish
Cuisine: American
Calories: 610
Ingredients Equipment Method Notes

Ingredients
  

Chicken breast (cooked and shredded)
  • 1.5 lb chicken breast Use cooked chicken breast and shred before adding.
Bacon (cooked and crumbled)
  • 8 strips bacon Cook until crisp, then crumble; reserve drippings if possible.
Vegetables and aromatics
  • 3 carrots Slice.
  • 3 celery Slice.
  • 1 onion Dice.
  • 3 cloves garlic Minced.
Broth and ranch seasoning
  • 6 cup chicken broth Low-sodium if preferred; adjust salt to taste.
  • 1 packet (1 oz) ranch seasoning mix Use the full packet.
Dairy
  • 1 cup heavy cream
  • 8 oz cream cheese Soften before starting for faster melting.
  • 2 cup shredded sharp cheddar Shred fresh if possible for best melt.
Noodles and toppings
  • 8 oz egg noodles
  • 1 green onions For garnish.
  • 1 salt To taste.
  • 1 pepper To taste.

Equipment

  • 1 Dutch oven

Method
 

Cook the vegetables
  1. In a Dutch oven, sauté the onion, carrots, and celery in bacon drippings or butter for 5 minutes, stirring until they soften and look glossy. Add the garlic and cook for 1 minute, until fragrant.
Build the broth
  1. Pour in the chicken broth and stir in the ranch seasoning mix. Bring the soup to a boil, then keep it at a steady boil before the noodles go in.
Cook the noodles and chicken
  1. Add the egg noodles and cook for 5 minutes, stirring occasionally so they don’t stick. When the noodles are tender, stir in the shredded chicken and most of the crumbled bacon.
Make it creamy
  1. Reduce the heat to low and stir in the softened cream cheese until melted and smooth. Keep the heat low so the dairy doesn’t split.
  2. Stir in the heavy cream and cheddar until smooth and fully melted, about 1–3 minutes.
Season and serve
  1. Season with salt and pepper to taste. Serve immediately with the remaining bacon and green onions on top.

Notes

Pro tip: soften the cream cheese and keep the heat on low once dairy is added to maintain a silky texture. Refrigerate leftovers in an airtight container up to 3 days; reheat gently on the stovetop with a splash of broth or water. Freezing isn’t recommended since noodles can turn soft after thawing. For a lower-fat option, use half-and-half in place of heavy cream and reduce cheddar slightly while adding extra for thickness only if needed.