clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Quick and Creamy Chicken Noodle Soup


Units Scale
  • 6 cups of chicken broth
  • 2 ribs of celery, diced
  • 2 carrots, diced
  • 1/2 onion, diced
  • 812 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


  1. Add chicken broth, celery, carrots, and onion to a stock pot and bring to a boil.
  2. 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.
  3. Allow mixture to boil until noodles are tender, see how long you package of noodles takes.
  4. Once noodles are tender, add the remaining ingredients and cook until heated through. Serves 6-8
Recipe Card powered byTasty Recipes