Are you ready for a soup that will blow your taste buds away? This Creamy Chicken Noodle Soup is not your ordinary soup. It’s like a rich and creamy pasta dish, but in soup form. And let me tell you, it’s absolutely AMAZING!

This soup takes inspiration from the classic chicken noodle soup but adds a twist of flavor and creaminess that will leave you wanting more. With delicious roasted chicken, cheese, bacon, and a touch of dry ranch mix, this soup is packed with incredible taste. And to make it extra thick and creamy, we’ve added a can of condensed chicken soup.

One of the things that makes this soup so special is how we cook the pasta. Instead of boiling it separately, we break the dry spaghetti into smaller pieces and let it simmer in the soup. This allows the starches from the pasta to mix in, naturally thickening the soup and giving it that creamy texture we all love. It’s pure magic!

Not only is this soup incredibly flavorful, but it’s also a complete meal. It’s loaded with protein, veggies, and tons of taste, making it the perfect choice for a family dinner. It’s hearty, satisfying, and will leave everyone at the table wanting more. Trust me, this is comfort food at its finest.

Are you ready to give this Creamy Chicken Noodle Soup a try? Once you taste it, you’ll be instantly hooked. It’s addictive in the best possible way!

Creamy Chicken Noodle Soup

Serves 8 Preparation Time: 30 minutes

Ingredients

• 3 cups cooked chicken, chopped
• 8 oz. spaghetti noodles, uncooked
• 1 cup sharp cheddar cheese, grated
• 8 slices bacon, cooked and crumbled
• 1/2 yellow onion, diced
• 2 carrots, diced
• 2 stalks celery, diced
• 2 tablespoons olive oil
• 1 (32 oz.) package low-sodium chicken broth
• 1 (10.75 oz.) condensed cream of chicken soup
• 1 cup half-and-half
• 1 (1 oz.) package dry ranch seasoning mix
• Kosher salt and freshly ground pepper, to taste

Preparation

1. Heat olive oil in a large stock pot over medium-high heat. Sauté onion, carrot, and celery until softened. Season with salt and pepper.
2. Add dry ranch mix and cook for 1 minute, stirring until veggies are evenly coated. Then add chicken broth and chicken soup.
3. Stir together and mix in spaghetti, bacon, and chicken. Bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and veggies are tender.
4. Stir in cheddar cheese and half-and-half. Cook for another 3-5 minutes.
5. Serve and enjoy!