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, or it is another great recipe to use that grocery store rotisserie chicken.

Quick and Creamy Chicken Noodle Soup

Real Mom Kitchen

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Ingredients

  

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• ▢ 6 cups of chicken broth
• ▢ 2 ribs of celery diced
• ▢ 2 carrots diced
• ▢ ½ 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

Tried this recipe?Let us know how it was!

Recipe adapted from Quick and Easy Dinner.