Quick and Creamy Chicken Noodle Soup
The Quick and Creamy Chicken Noodle Soup is a comforting and flavorful dish, perfect for using up leftover chicken or a rotisserie chicken from the store. This recipe combines tender noodles, a variety of vegetables, and a rich, creamy broth to create a hearty and satisfying meal. Ready in under an hour, it's an easy and delicious option for a cozy dinner.
Servings 8 servings
Calories 448kcal
Equipment
Ingredients
- 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
- 21 ½ oz cream of chicken soup 2 (10 3/4 oz) cans
- 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
Nutrition
Serving: 1 serving | Calories: 448kcal | Carbohydrates: 30g | Protein: 16g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 123mg | Sodium: 604mg | Potassium: 305mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3598IU | Vitamin C: 2mg | Calcium: 71mg | Iron: 2mg