Ingredients:

  • 6 slices thick-cut bacon, diced
  • 1.5 lbs boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 large yellow onion, finely diced
  • 3 carrots, peeled and sliced into rounds
  • 3 stalks celery, sliced
  • 8 oz full-fat cream cheese, softened to room temperature
  • 2 cups sharp cheddar cheese, freshly shredded
  • 3 tbsp ranch seasoning blend
  • 1 tsp garlic powder
  • 6 cups chicken bone broth
  • 12 oz wide egg noodles
  • 1 cup heavy cream
  • Fresh chives or green onions for garnish

Instructions:

  1. Place diced bacon in a cold 6-quart Dutch oven over medium heat. Render until the bacon is crispy and mahogany-colored. Use a slotted spoon to remove the bacon bits, reserving the fat in the pan.
  2. Increase heat to medium-high. Add diced chicken thighs to the bacon fat in a single layer. Sear until a golden-brown crust forms on at least two sides. Remove chicken and set aside.
  3. Add the diced onion, carrots, and celery to the remaining fat in the pot. Sauté for 5–7 minutes until the onions are translucent and the vegetables soften.
  4. Stir in the ranch seasoning and garlic powder. Pour in the chicken bone broth and return the chicken to the pot. Bring to a gentle boil, then reduce heat and simmer for 10 minutes.
  5. Add the wide egg noodles to the pot and cook according to package directions (approximately 7-9 minutes) until al dente.
  6. In a separate bowl, whisk the softened cream cheese and heavy cream together. Slowly whisk in 1 cup of the warm soup broth to the cheese mixture to create a stable emulsion (tempering), then pour the mixture back into the Dutch oven.
  7. Stir in the shredded sharp cheddar cheese until melted and smooth. Garnish with reserved crispy bacon and fresh chives before serving.