In a large pot or Dutch oven, heat the olive oil over medium-high heat.
Add the chicken breasts and cook for 6-7 minutes on each side until golden brown and cooked through. Remove from the pot and shred the chicken using two forks. Set aside.
In the same pot, add the chopped bacon and cook until crispy, about 4-5 minutes. Remove the bacon and set aside, leaving the bacon drippings in the pot.
Step 2: Sauté the Vegetables
Add the chopped onion and garlic to the pot with the bacon drippings. Sauté for 3-4 minutes until the onion becomes soft and translucent.
Step 3: Prepare the Soup Base
Pour in the chicken broth and water, scraping the bottom of the pot to release any brown bits.
Stir in the ranch seasoning, garlic powder, and onion powder. Bring to a simmer.
Step 4: Add the Cream and Cheese
Lower the heat to medium and stir in the heavy cream and cream cheese. Cook, stirring occasionally, until the cream cheese has fully melted and the soup is smooth and creamy.
Step 5: Cook the Noodles
Add the egg noodles to the soup, stirring to combine. Simmer for 8-10 minutes, or until the noodles are tender.
Step 6: Combine and Garnish
Add the shredded chicken and cooked bacon to the soup. Stir to combine and cook for an additional 2-3 minutes to heat everything through.
Stir in the shredded cheddar cheese until melted and smooth.
Taste the soup and adjust the seasoning with salt and pepper, if needed.
Step 7: Serve and Garnish
Ladle the soup into bowls and garnish with fresh parsley or green onions, if desired.
Serve hot with a side of crusty bread or crackers for dipping.
Serving and Storage Tips:
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