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.
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.