Ingredients:

  • 6 slices Thick-cut Bacon, diced
  • 2 Tbsp Unsalted Butter
  • 1 medium Yellow Onion, finely diced
  • 2 stalks Celery, finely diced
  • 3 cloves Garlic, minced
  • 1/4 cup All-Purpose Flour
  • 6 cups Low-Sodium Chicken Broth (1.4 Litres)
  • 6 oz Dried Egg Noodles (medium width)
  • 1 oz packet Dry Ranch Seasoning Mix (or 3 Tbsp)
  • 3 cups Cooked Chicken, shredded
  • 1 cup Heavy Cream (240 mL)
  • 1 cup Sharp Cheddar Cheese, freshly grated
  • Kosher Salt, to taste
  • Freshly Cracked Black Pepper, to taste
  • 2 Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Render the Bacon: In a large Dutch oven, cook the diced bacon over medium heat until crispy. Remove the bacon with a slotted spoon and set aside, draining on a paper towel. Reserve 2 tablespoons of the rendered bacon fat in the pot.
  2. Sauté the Vegetables: Add the unsalted butter to the reserved bacon fat. Once melted, add the diced onion and celery. Cook gently for 5–7 minutes, until the vegetables are soft and translucent (sweating, not browning).
  3. Bloom the Garlic: Add the minced garlic to the pot and cook for 1 minute until fragrant.
  4. Make the Roux: Sprinkle the flour over the softened vegetables. Cook, stirring constantly with a wooden spoon or whisk, for 1–2 minutes to cook out the raw flavour of the flour.
  5. Whisk in the Broth: Slowly pour in the chicken broth, whisking continuously to ensure no lumps form. Once incorporated, increase the heat to medium-high and bring the soup to a gentle simmer.
  6. Add Noodles and Seasoning: Stir in the dried egg noodles, the Ranch seasoning mix, salt, and pepper.
  7. Simmer: Reduce heat to medium and simmer, uncovered, for 8–10 minutes, or until the noodles are al dente (slightly firm to the bite). The soup will thicken slightly during this process.
  8. Incorporate Chicken: Stir in the shredded, cooked chicken. Heat through for about 2 minutes.
  9. Temper the Dairy: Reduce the heat to the lowest possible setting. Pour in the heavy cream and stir well. Crucially, do not allow the soup to boil from this point onwards.
  10. Melt the Cheese: Remove the pot from the heat completely. Gradually stir in the freshly grated sharp cheddar cheese, a handful at a time, allowing each addition to melt fully before adding the next. Stir until the soup is smooth, creamy, and the cheese is completely integrated.
  11. Final Check: Taste and adjust seasoning (salt and pepper).
  12. Serve: Ladle into bowls, garnishing each serving generously with the reserved crispy bacon and a sprinkle of fresh parsley.