4 ounces 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 pound boneless and skinless chicken breasts or thighs

1 tablespoon ranch seasoning

8 ounces egg noodles

4 ounces cream cheese

1 cup cheddar cheese, shredded

salt and pepper to taste

2 tablespoons parsley, chopped

Cook the bacon in a large saucepan, about 10 minutes, and set aside, reserving 2 tablespoons of bacon grease in the pan.

Add the onions, carrot, and celery and cook until tender, about 7-10 minutes.

Add the garlic and cook until fragrant, about a minute.

Add the broth, ranch seasoning and chicken, bring to a boil, reduce the heat and simmer, covered, until the chicken is cooked through, about 20 minutes.

Remove the chicken and slice or shred before setting aside.

Add the noodles/pasta to the soup, bring to a boil and simmer until the pasta is cooked, about 7 minutes.

Turn off the heat, mix in the cream cheese and cheddar cheese until it melts.

Add the chicken and bacon before seasoning with salt and pepper to taste.

Mix in the parsley and enjoy!

Note:

Option: Use cooked chicken!

Option: Use your favourite pasta shape!

Option: Add 1 tablespoon white miso paste!

Option: Use 1/2 cup heavy/whipping cream instead of cream cheese or omit entirely!

Option: Add 1/4 cup parmesan cheese!

*adapted from https://www.closetcooking.com/