Name: Quick and Creamy Chicken Noodle Soup
Ingredients: 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

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

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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