Seriously Delicious Chicken Noodle Soup
The best ever chicken noodle soup – and so quick to make. You can have a hot and filling complete meal on the table in just about thirty minutes.
- Prep Time: 5 mins
- Cook Time: 25 mins
- Total Time: 30 mins
- Yield: 8 servings 1x
- Category: Soup
Ingredients
Units
Scale
- 2 stalks celery, thinly sliced
- 2 carrots, thinly sliced (for color, optional)
- 1/2 medium onion, diced
- 2 tablespoons olive oil
- 1 10 ounce can condensed cream of chicken soup, lower sodium or heart healthy
- 5 cups chicken broth, low sodium
- 1 cup milk
- 1 cup water
- 1 package Ranch salad dressing mix
- 3 cups diced cooked chicken
- 8 ounces fine egg noodles, dried and uncooked
- 8 pieces low sodium bacon, chopped and crisp fried
- 1 cup shredded cheese
- 2 tablespoons parsley flakes or chopped fresh parsley
Instructions
- Pour oil into large stock pot or Dutch oven. Add vegetables and saute until vegetables begin to soften, about 5 minutes.
- Add condensed cream of chicken soup, chicken broth, milk and water.
- Whisk in Ranch salad dressing mix, until well mixed.
- Add chicken. Cover and bring to boil over medium heat. Reduce to simmer and cook for 20 minutes.
- Stir in noodles. Cook uncovered for about 5 minutes, until noodles are soft.
- Ladle into bowls and garnish with a large pinch of shredded cheese (about two tablespoons full). Add real bacon pieces, about a teaspoon full atop each bowl. Finish with parsley flakes or chopped fresh parsley, lightly sprinkled over all.