Post by barb43 on Nov 28, 2021 3:27:00 GMT
Crack Chicken Noodle Soup
To make this soup quicker, the original author admitted she keeps a couple of shredded Rotisserie chickens in her freezer at all times.
Ingredients:
3 cups chopped cooked chicken (I used rotisserie chicken)
1 (10.75-oz) can condensed cheese soup
6 cups chicken broth
1 cup milk
2 stalks celery chopped
2 carrots thinly sliced
1 (1-oz) package Ranch Salad Dressing & Seasoning Mix
1/2 cup cooked chopped bacon
1 cup shredded cheddar cheese
8 oz dried fine egg noodles, uncooked
Directions:
1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and the chopped bacon.
2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 to 7 minutes, until noodles are soft.
To make this soup quicker, the original author admitted she keeps a couple of shredded Rotisserie chickens in her freezer at all times.
Ingredients:
3 cups chopped cooked chicken (I used rotisserie chicken)
1 (10.75-oz) can condensed cheese soup
6 cups chicken broth
1 cup milk
2 stalks celery chopped
2 carrots thinly sliced
1 (1-oz) package Ranch Salad Dressing & Seasoning Mix
1/2 cup cooked chopped bacon
1 cup shredded cheddar cheese
8 oz dried fine egg noodles, uncooked
Directions:
1. In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and the chopped bacon.
2. Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
3. Stir in dried noodles and shredded cheddar cheese. Cook for 5 to 7 minutes, until noodles are soft.