Ingredients:

  • 4 Tbsp Unsalted Butter
  • 1 large Yellow Onion (diced)
  • 2 medium Carrots (diced)
  • 2 Celery Stalks (diced)
  • 3 cloves Garlic (minced)
  • ¼ cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Stock
  • 8 oz Wide Egg Noodles (cooked separately)
  • 3 cups Cooked Chicken (shredded)
  • 4 oz Full-Fat Cream Cheese (softened, cubed)
  • ½ cup Heavy Cream (Double Cream)
  • 1 packet (1 oz) Dried Ranch Seasoning Mix
  • 1 cup Sharp Cheddar Cheese (shredded)
  • 6 rashers Cooked Bacon (crisp, crumbled)
  • Kosher Salt & Freshly Ground Black Pepper (To taste)
  • 2 Tbsp Fresh Parsley (chopped, for garnish)

Instructions:

  1. Prep the Components: Cook the bacon until crisp. Remove and crumble, reserving the fat if desired. Dice all vegetables. Shred the pre-cooked chicken. Cook the egg noodles according to package directions, drain, and set aside.
  2. Sauté the Mirepoix: Melt the butter (or bacon fat/butter mix) in the Dutch oven over medium heat. Add the onion, carrots, and celery. Cook gently for 8–10 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent.
  3. Add Garlic and Roux: Stir in the minced garlic and cook for 1 minute until fragrant. Sprinkle the flour over the vegetables and stir continuously for 2 minutes to cook out the raw flour taste (this is your roux).
  4. Create the Broth: Gradually whisk in the chicken stock, pouring slowly to incorporate the roux smoothly and prevent lumps. Bring the mixture up to a gentle simmer.
  5. Simmer and Thicken: Allow the soup to simmer for 10 minutes, uncovered, until the broth has thickened slightly.
  6. Temper the Dairy: Reduce the heat to low. Gently stir in the cubes of softened cream cheese and the heavy cream. Stir until the cream cheese has completely melted and incorporated into the broth, making it velvety smooth. Do not allow the soup to boil after adding the dairy.
  7. Add Flavour and Meat: Stir in the ranch seasoning mix and the shredded cooked chicken. Taste and adjust seasoning (you may not need much salt due to the ranch mix). Heat through for 5 minutes.
  8. The Final Mix: Fold in the cooked egg noodles, the shredded cheddar cheese, and most of the crumbled bacon. Stir until the cheese has just melted into the soup (about 2 minutes).
  9. Serve: Ladle the soup into bowls immediately. Garnish each serving generously with the reserved bacon crumbles and fresh chopped parsley.