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Yee-haw! It doesn't get more comforting or nourishing than Rancher's Favorite Soup for all those working with their hands or their minds! No matter where your ranch is or what shape it takes, you know that a day of rustling calls for a creamy, cheesy, zesty ranch-flavored soup that hits all the right spots on your tongue! Of course, Rancher's Favorite Soup is also packed with chicken and bacon for a savory and nourishing flavor. Tender egg noodles and vegetables just make this soup all the better! Time to hit the trails again, feeling better than ever.
Yee-haw! It doesn't get more comforting or nourishing than Rancher's Favorite Soup for all those working with their hands or their minds! No matter where your ranch is or what shape it takes, you know that a day of rustling calls for a creamy, cheesy, zesty ranch-flavored soup that hits all the right spots on your tongue! Of course, Rancher's Favorite Soup is also packed with chicken and bacon for a savory and nourishing flavor. Tender egg noodles and vegetables just make this soup all the better! Time to hit the trails again, feeling better than ever.
Ingredients
- 4 slices bacon sliced into 1-inch pieces
- 1 cup onion diced
- 1 cup carrot diced
- 1 cup celery diced
- 3 cloves garlic chopped
- 6 cups chicken broth
- 1 tablespoon ranch seasoning
- 1 pound chicken breasts or thighs boneless and skinless
- 8 ounces egg noodles
- 4 ounces cream cheese
- 1 cup cheddar cheese shredded
- salt to taste
- black pepper to taste
- 2 tablespoons parsley chopped, for garnish
Directions
- In a large saucepan over medium heat, add the bacon slices and cook, flipping them once, until they are crisp and golden-brown, about 10 minutes.
- Transfer the bacon to a paper-towel-lined plate.
- Reserve 2 tablespoons of the bacon grease in the pan and drain the remainder.
- In the skillet with the bacon grease over medium heat, add the onions, the carrots, and the celery and cook, while stirring, until tender, about 7-10 minutes.
- Add the garlic to the vegetable mixture and cook, while stirring, until fragrant, about 1 minute.
- Add the broth, the ranch seasoning, and the chicken to the vegetable mixture and stir to combine.
- Bring the soup mixture to a boil and cover the saucepan.
- Reduce the heat to low and simmer the soup mixture, covered, until the chicken pieces reach an internal temperature of 165 degrees F, about 20 minutes.
- Transfer the chicken pieces to a cutting board and slice or shred them.
- Add the noodles and bring the soup mixture to a boil.
- Reduce the heat to low and simmer until the noodles are cooked, about 7 minutes.
- Turn off the stovetop heat.
- Add the cream cheese and the cheddar cheese to the soup and stir until melted.
- Crumble the cooked bacon, then add it to the soup.
- Add the chicken pieces to the soup and stir to combine.
- Taste the soup for seasoning and add the salt and the black pepper, as needed.
- Serve garnished with the parsley.
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