Creamy Chicken Noodles with Bacon and Romano

Ingredients

• 3 carrots (peeled and sliced)
• 2 stalks celery (sliced)
• 1 rotisserie chicken (skin removed, meat shredded or chopped)
• 4 oz Romano cheese (freshly shredded)
• 6 slices bacon (chopped and cooked until crisp)
• 3 cloves garlic (grated or minced)
• 0.5 tsp black pepper (or to taste)
• 1 tsp onion powder
• 1 tbsp Potato Slayer seasoning (or similar vegetable seasoning blend)
• 0.33 cup all-purpose flour
• 6 cup chicken broth (prepared from Better Than Bouillon)
• 10.5 oz cream of chicken soup with herbs (1 can)
• 0.5 cup heavy cream
• salt (to taste)
• 8 oz wide egg noodles

Steps

1. 1

   Prep the vegetables by peeling and slicing the carrots and slicing the celery.

2. 2

   Remove the skin from the rotisserie chicken, pull the meat from the bones, and cut into bite-sized pieces.

3. 3

   Shred the Romano cheese and set it aside.

4. 4

   In a large pot or Dutch oven, cook the bacon slices until crispy. Remove the bacon, set aside, and drain most of the grease, leaving enough to sauté the vegetables.

5. 5

   Turn the heat down to medium and add the carrots and celery to the pot. Cook for about 5 to 6 minutes until they begin to soften.

6. 6

   Grate the garlic directly into the pot with the vegetables and cook for another minute until fragrant.

7. 7

   Add the black pepper, onion powder, and Potato Slayer seasoning to the vegetables.

8. 8

   Sprinkle 1/3 cup of all-purpose flour over the vegetables and stir constantly for 1-2 minutes to create a roux and cook out the raw flour taste.

9. 9

   Slowly pour in the 6 cups of chicken broth, stirring constantly to prevent lumps.

10. 10

    Stir in the cream of chicken with herbs and the shredded Romano cheese. Let the cheese melt into the broth.

11. 11

    Add the heavy cream, the prepared rotisserie chicken, and the cooked bacon pieces.

12. 12

    Bring the mixture to a simmer, then cover with a lid and reduce heat to low. Simmer for a few minutes to ensure the carrots are softening.

13. 13

    Taste the broth and add salt as needed. Stir frequently to ensure the Romano cheese does not stick to the bottom of the pot.

14. 14

    Add 8 ounces of egg noodles to the pot. Continue to simmer, stirring occasionally, for 12 to 15 minutes until the noodles are soft and have absorbed some of the liquid.

15. 15

    Serve immediately while hot and creamy.

Notes

Stir frequently once the cheese and noodles are added, as the Romano cheese has a tendency to stick to the bottom of the pot. You can omit the cream of chicken soup if preferred, but it adds significant herb flavor.

Nutrition per serving

• main
• soup
• comfort food
• chicken
• bacon
• one-pot
• creamy