Description
Crack Chicken Noodle Soup is a creamy, comfort food that combines tender chicken, vegetables, and rich flavors, making it a perfect dish for any season.
Ingredients
Scale
- 3 cups chopped cooked chicken
- 6 cups chicken broth
- 10.5 ounces can condensed chicken soup
- 1 cup whole milk
- 2 stalks celery, chopped
- 2 carrots, thinly sliced
- 1 ounce package Ranch Dressing Mix
- 12 slices of thick cut bacon, cooked and crumbled
- 1 1/2 cups shredded cheddar cheese
- 3/4 cup cream cheese, softened
- 8 ounces dried fine egg noodles, uncooked
Instructions
- In a large Dutch oven, combine cooked chicken, chicken soup, chicken broth, milk, cream cheese, chopped celery, sliced carrots, Ranch Seasoning Mix and chopped bacon.
- Bring to a boil over medium‐high heat. Reduce heat to simmer and cook for 20 to 25 minutes.
- Stir in dried noodles and shredded cheddar cheese. Cook for 5‐6 more minutes, until noodles are soft.
Notes
- For a thicker soup, consider adding more cream cheese.
- This soup freezes well; store in an airtight container for up to 3 months.
- Feel free to adjust the vegetable quantities to your preference.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 450
- Sugar: 3g
- Sodium: 950mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg