Instructions
1. Cook the Bacon:
Cook bacon in a large pot until crispy. Remove, drain, and crumble.
2. Sauté Vegetables:
In the same pot, sauté carrots, celery, and onions (in bacon drippings) for about 5 minutes until softened.
3. Add Chicken and Broth:
Add chicken and chicken broth. Bring to a boil, then simmer for 20 minutes until chicken is cooked through.
4. Shred Chicken:
Remove chicken, shred, and return to the pot.
5. Cook Noodles:
Add noodles and cook according to package directions.
6. Add Cream and Bacon:
Stir in heavy cream/half-and-half and crumbled bacon (reserve some for garnish).
7. Season and Serve:
Season with salt and pepper, remove bay leaves, and serve hot. Garnish with fresh herbs and bacon, if desired.
Pro Tips
- Simmer for at least 15 minutes for deeper flavor.
- For extra-crispy bacon, cook separately and use as a topping.
- Experiment with seasonings – smoked paprika, cayenne pepper, or lemon juice.
- Leftovers can be stored for up to 3 days. Add a splash of broth when reheating.
Serving Suggestions
Garnish with fresh herbs and a lemon squeeze. Serve with crusty bread or garlic bread. Add Parmesan cheese or sour cream for extra creaminess.
Frequently Asked Questions
Can I make this ahead?
Yes! It tastes even better the next day.
How do I store leftovers?
Cool completely, then store in an airtight container in the refrigerator for up to 3 days.
How do I reheat?
Reheat gently on the stovetop or in the microwave. Add broth if needed to thin.
Final Thoughts
This creamy chicken noodle soup with bacon is a comforting classic, perfect for any occasion. Enjoy!
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