One Pot Creamy Chicken Noodle Soup
Now is the time of year that many are under the weather and want chicken noodle soup. This recipe is a bit different than your usual recipe adding ranch seasoning and it’s creamier. It’s hearty, filling and comforting.
To make this delicious recipe, you will need half of a cup of chopped onion, 2 stalks of chopped celery, 2 chopped carrots, 2 cloves of minced garlic, 3 cups of chopped and cooked chicken (you can use chicken breasts or a rotisserie chicken from Sparkle), one 10.75 ounce can of condensed cream of chicken soup, 6 cups of chicken broth, 1 cup of milk, one 1 ounce package of Ranch Salad Dressing & Seasoning Mix, 6 slices of bacon that are cooked and crumbled, 1 tablespoon of freshly ground black pepper, 1 cup of shredded cheddar cheese, 3 tablespoons of cream cheese (optional), and 8 ounces of uncooked egg noodles.
In a large stockpot/Dutch oven, sauté onion, celery and carrots until they start to soften, about 5 minutes. Add in garlic and cook for 30 seconds, until fragrant. Next, add in the chicken, cream of chicken soup, chicken broth, milk, ranch dressing mix and bacon. Bring these ingredients to a boil over medium-high heat, then reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft. Stir in the dried noodles, pepper, shredded cheddar cheese and cream cheese. Cook for 5 to 10 minutes until noodles are soft.
And there you have it! An easy one pot meal that’s done in under an hour, and it’s a great twist on your traditional chicken noodle soup recipe that the whole family will enjoy.
Watch how to make One Pot Creamy Chicken Noodle Soup on YouTube >>
One Pot Creamy Chicken Noodle Soup
Ingredients
- 1/2 cup chopped onion
- 2 stalks celery chopped
- 2 carrots chopped
- 2 cloves garlic minced
- 3 cups chopped cooked chicken can use chicken breasts or rotisserie chicken from Sparkle
- 10.75 oz can condensed cream of chicken soup
- 6 cups chicken broth
- 1 cup milk
- 1 oz package Ranch Salad Dressing & Seasoning Mix
- 6 slices bacon cooked and crumbled
- 1 tbsp freshly ground black pepper
- 1 cup shredded cheddar cheese
- 3 tbsp cream cheese optional
- 8 oz egg noodles uncooked
Instructions
- In a large stockpot/Dutch oven, sauté onion, celery and carrots until they start to soften, about 5 minutes. Add garlic and cook 30 seconds. Add chicken, cream of mushroom soup, chicken broth, milk, ranch dressing mix and bacon.
- Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25minutes, until vegetables are soft. Stir in dried noodles, pepper, shredded cheddar cheese and cream cheese. Cook for 5-10 minutes, until noodles are soft.
