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Chicken Noodle Soup is always tasty especially when you are sick. However, sometimes I crave a creamy version instead and this recipe fills that craving in no time. Creamy = Comfort in my book. That is where this quick and creamy chicken noodle soup comes in.
This is a great way to use leftover chicken you may have or it is another great recipe to use that grocery store rotisserie chicken for.
Quick and Creamy Chicken Noodle Soup
Ingredients
Units
Scale
- 6 cups of chicken broth
- 2 ribs of celery, diced
- 2 carrots, diced
- 1/2 onion, diced
- 8–12 oz egg noodles (amount depends on how much noodles you like in your soup – we like the 12 oz)
- 2 (10 3/4 oz) cans of cream of chicken soup
- 2 cups heavy cream
- 1 pkg ranch dressing mix
- 2 cups cooked chicken, shredded or diced
Instructions
- Add chicken broth, celery, carrots, and onion to a stock pot and bring to a boil.
- Add noodles to mixture, make sure there is enough water to cover your noodles, if not you can a a cup or two of hat water. I didn’t need to add any extra.
- Allow mixture to boil until noodles are tender, see how long you package of noodles takes.
- Once noodles are tender, add the remaining ingredients and cook until heated through. Serves 6-8
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Recipe adapted from Quick and Easy Dinner.
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[…] Quick and Creamy Chicken Noodle Soup – This is perfect for when you are craving a bowl of creamy comforting goodness in no time at all. You can feed your craving fast with this recipe. […]