Creamy Chicken Noodle Soup
With the cold weather literally right around the corner, now is the time to start preparing for this Creamy Chicken Noodle Soup. Perfect for snuggling up and eating on a chilly day!
Ingredients
- 3 cups cooked chicken breast, shredded
- 1 10 oz. can condensed mushroom soup (chicken works well too)
- 6 cups chicken stock
- 1 cup milk
- 2 carrots, sliced
- 1 1 oz. packet Ranch dressing mix
- 1 cup cooked bacon, chopped
- 1 ½ cup shredded cheddar cheese
- 4 oz cream cheese, softened
- 6 oz. wide egg noodles, uncooked
Instructions
- 1. In a large dutch oven over medium high heat, stir chicken, condensed soup, chicken stock, milk, cream cheese, carrots, ranch dressing mix, bacon, and cheese, and bring to a boil. 2. Lower heat to medium low and simmer for 20 to 25 minutes. 3. Stir in noodles and simmer until noodles are cooked through, about 7 to 8 minutes. 4. Serve hot and enjoy.