Creamy Chicken Noodle Soup: A Comforting, Hearty Delight
Creamy Chicken Noodle Soup is the ultimate comfort food, especially on cold, lonely nights when all you need is something warm and hearty to fill the silence. With its thick, creamy broth and tender noodles, this soup feels like a warm hug in a bowl, bringing back memories of childhood and the comforting meals that always made everything better. Whether you’re feeling nostalgic or just need something delicious to warm you up, this soup is the perfect choice.
Magical Ingredients of Creamy Chicken Noodle Soup:
6 cups chopped cooked chicken: The main protein, providing a hearty base for the soup.
2 cups uncooked spaghetti noodles: Adds a filling texture; you can substitute with egg noodles or fusilli for variety.
1 cup grated sharp cheddar cheese: Gives a creamy, full-flavored profile to the soup.
2 stalks celery, diced: Adds a mild bitterness to balance the sweetness of the carrots and onions.
8 slices bacon, crumbled: Adds a salty, smoky flavor and a satisfying crunch.
1/2 yellow onion, diced: Provides a foundational sweetness with a slight bite.
2 carrots, diced: Adds natural sweetness and a bit of crunch.
2 tablespoons olive oil: Used for sautéing the vegetables, adding flavor and health benefits.
1 (32 oz.) package low-sodium chicken broth: Forms the base of the soup, bringing all the ingredients together.
1 (10.75 oz.) can cream of chicken soup: Adds thickness and creaminess to the soup.
1 cup half-and-half: Maintains the creamy texture without being too heavy.
1 package (1 oz.) dry ranch seasoning mix: Adds a tangy, herbaceous flavor.
Kosher salt and freshly ground black pepper: Essential for seasoning and enhancing all the flavors.
Step-by-Step Instructions:
1. Prepare the Vegetables:
Heat a large pot over medium-high heat with 2 tablespoons of olive oil.
Add diced onion, carrots, and celery. Sauté for about 5-7 minutes until the vegetables begin to soften. Season with kosher salt and freshly ground black pepper.
2. Add Flavor and Broth:
Sprinkle the dry ranch seasoning mix over the sautéed vegetables and stir for 1 minute, allowing the spices to bloom.
Add the low-sodium chicken broth and the can of cream of chicken soup. Stir well to ensure the broth is smooth and all ingredients are well combined.
3. Add Chicken, Noodles, and Bacon:
Stir in the uncooked spaghetti noodles, chopped cooked chicken, and crumbled bacon. These ingredients will add texture and flavor to the soup.
Bring the mixture to a boil over medium heat, then reduce to a simmer. Cook for about 15 minutes, stirring occasionally, until the noodles are cooked and the vegetables are tender.
4. Finish the Soup:
Stir in the grated cheddar cheese and half-and-half. Cook for an additional 3-5 minutes until the cheese is melted and the soup is creamy and warmed through.
5. Serve:
Taste and adjust seasoning with more salt and pepper if needed.
Serve the soup hot, optionally garnished with crushed crackers for added texture.
Variations and Substitutions:
Noodle Variations: Substitute spaghetti noodles with egg noodles or even fusilli for a different texture.
Cheese Alternatives: Swap out cheddar for Monterey Jack, Gouda, or even spicy pepperjack for a twist.
Vegetable Additions: Add extra vegetables like peas, corn, or bell peppers for more nutrition and color.
Herb Enhancements: Add fresh herbs like parsley, thyme, or dill at the end of cooking for a fresh burst of flavor.
Lightened-Up Version: Use reduced-fat half-and-half, low-fat cheese, and turkey bacon for a lighter version without losing too much flavor.
Conclusion:
Creamy Chicken Noodle Soup is more than just a meal; it’s a comforting, heartwarming dish that brings people together. Its rich, creamy broth, tender chicken, and perfectly cooked noodles make it a family favorite, suitable for any occasion. The versatility of this recipe allows you to cater to various dietary needs while still delivering a delicious, satisfying meal. Whether you’re cooking for a crowd or just for yourself, this soup is sure to warm your heart and soul.
Creamy Chicken Noodle Soup
Ingredients
- 6 cups chopped cooked chicken: Provides a hearty base for the soup.
- 2 cups uncooked spaghetti noodles: Substitute with egg noodles or fusilli for variety.
- 1 cup grated sharp cheddar cheese: Adds a creamy full-flavored profile.
- 2 stalks celery diced: Adds mild bitterness to balance other flavors.
- 8 slices bacon crumbled: Adds a salty, smoky flavor and crunch.
- 1/2 yellow onion diced: Provides foundational sweetness with a slight bite.
- 2 carrots diced: Adds natural sweetness and crunch.
- 2 tablespoons olive oil: Used for sautéing the vegetables.
- 1 32 oz. package low-sodium chicken broth: Forms the base of the soup.
- 1 10.75 oz. can cream of chicken soup: Adds thickness and creaminess.
- 1 cup half-and-half: Maintains the creamy texture.
- 1 package 1 oz. dry ranch seasoning mix: Adds a tangy, herbaceous flavor.
- Kosher salt and freshly ground black pepper: Essential for seasoning.
Instructions
- Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add diced onion, carrots, and celery. Sauté for 5-7 minutes until softened. Season with salt and pepper.
- Sprinkle the dry ranch seasoning mix over the vegetables. Stir for 1 minute. Add chicken broth and cream of chicken soup, stirring until smooth.
- Stir in uncooked spaghetti noodles, chopped chicken, and crumbled bacon. Bring to a boil, then reduce to a simmer. Cook for 15 minutes until noodles are cooked and vegetables are tender.
- Stir in grated cheddar cheese and half-and-half. Cook for an additional 3-5 minutes until cheese is melted and soup is creamy.
- Taste and adjust seasoning. Serve hot, optionally garnished with crushed crackers.
Notes
- Noodle Variations: Substitute spaghetti noodles with egg noodles or fusilli.
- Cheese Alternatives: Try Monterey Jack, Gouda, or pepperjack.
- Add extra vegetables like peas, corn, or bell peppers.
- Use reduced-fat ingredients for a lighter version.
