Ingredients:

  • 6 slices thick-cut bacon (170g), chopped
  • 1 medium yellow onion (150g), finely diced
  • 2 large carrots (120g), peeled and sliced into rounds
  • 2 stalks celery (80g), sliced
  • 3 cloves garlic, minced
  • 6 cups low-sodium chicken broth (1.4L)
  • 1 packet (28g) ranch seasoning mix
  • 8 oz (225g) full-fat cream cheese, softened and cubed
  • 1/2 cup (120ml) heavy cream
  • 2 cups (200g) sharp cheddar cheese, freshly shredded
  • 3 cups (450g) cooked chicken breast, shredded
  • 8 oz (225g) wide egg noodles
  • 1/4 cup green onions, sliced for garnish

Instructions:

  1. Place the 170g of chopped bacon in a large pot over medium heat. Cook until the fat is rendered and the pieces are a deep, crispy mahogany.
  2. Remove the bacon with a slotted spoon but leave the fat. Add the 150g onion, 120g carrots, and 80g celery. Sauté for 3 minutes until the onions turn translucent and fragrant.
  3. Add the 3 cloves of minced garlic. Cook for exactly 60 seconds until the sharp raw scent transforms into a mellow sweetness.
  4. Pour in the 1.4L of chicken broth. Use a wooden spoon to scrape the bottom of the pot, releasing all those flavorful browned bacon bits.
  5. Whisk in the 28g of ranch seasoning. Bring the liquid to a gentle boil, then reduce the heat.
  6. Stir in the 225g of wide egg noodles. Simmer for 8 to 10 minutes until they are just tender but still have a slight bite.
  7. Lower the heat to medium low. Add the 225g of cubed cream cheese and 120ml of heavy cream. Stir until the cream cheese has completely vanished into the broth.
  8. Stir in the 450g of shredded chicken and the 200g of shredded cheddar.
  9. Let the soup sit for 2 minutes off the heat to allow the cheese to melt fully without seizing. Garnish with the green onions and the reserved crispy bacon.