Up your chicken soup game

 

Chicken soup in a pot
(not my picture)

Much of the country has already seen fierce winter storms. Even in Texas, we’ve had frigid cold temperatures. But it’s only mid-January, and it’s a pretty sure bet winter isn’t done with us. In Fort Worth, we wait for “stock show weather” which usually brings ice, sleet, and snow in late January. It’s time to step up your chicken soup game.

Better than Best Chicken Soup

2 Tbsp. olive oil

½ yellow onion, sliced or diced

2 carrots, diced

2 stalks celery, sliced

Salt and pepper

1 packet dry ranch dressing seasoning

4 cups chicken broth, low sodium preferred

1 can cream of chicken soup

3 cups cooked chicken

8 oz. spaghetti, uncooked

8 slices bacon, cooked and crumbled

1 cup sharp cheddar cheese, grated

1 cup half and half

Heat olive oil in large soup pot and sauté onion, carrots and celery until softened Season with salt and pepper to taste. Add dry ranch mix and stir to coat vegetables evenly. Cook one minute.

Add chicken broth and cream of chicken soup. Stir together, and then add spaghetti, bacon, and chicken. Cook over medium heat for fifteen minutes or until spaghetti is al dente and veggies tender.

Add cheddar and half-and-half and cook another five minutes. Serve.

Perfect antidote to winter’s worst blast.