A truly hearty and comforting creamy chicken noodle soup that is so simple to fix, made with Gluten Free Cream of Chicken Soup, and will keep you cozy during these cold Fall evenings.
This yummy dish is so simple to fix and is loaded with pulled or diced chicken, noodles, and healthy vegetables.
I usually make this recipe during the Fall or Winter season as it really makes you warm from the inside and nothing is better than enjoying a bowl of this hearty soup on the couch under a blanket. Yes, I’m guilty of eating my meals everywhere except the kitchen. 🙂
Another great thing is that the ingredients are simple, pantry staples that you probably already have on hand. So what are you waiting for, let’s make this creamy chicken noodle soup!
HOW TO MAKE Creamy CHICKEN NOODLE SOUP FROM SCRATCH?
- In a medium skillet, heat vegetable oil (I used grapeseed oil due to its high smoke point) and add roughly chopped bacon. Cook until done, drain, and set aside.
- In a large pot, combine cooked, pulled, or diced into cubes chicken, celery, carrots, condensed soup, chicken stock, milk, cream cheese, ranch dressing mix, and add bacon. Stir and cook on medium heat. Take it to a boil and then reduce the heat to low. About 20 minutes in total.
- Throw in your noodles, cheese, and simmer until spaghetti is almost cooked. Add some boiled water, if needed.
- Garnish with freshly chopped green onions, crispy bacon, and serve with freshly baked bread. Delicious!
I hope you and your family will enjoy this Creamy Chicken Noodle soup!
More Comfort and Hearty Recipes you'll love
- Thai Red Curry Chicken Noodles
- Turmeric Coconut Chicken Curry
- Chickpea and Cauliflower Coconut Curry | Vegan
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Creamy Chicken Noodle Soup
INGREDIENTS
- 2 large cooked chicken breasts diced or pulled
- 1 ½ cup homemade condensed chicken soup see recipe notes
- 1 cup milk
- 6 cups low-sodium chicken stock
- ½ cup chopped celery
- 2 medium carrots sliced
- 1 teaspoon Ranch packet seasoning or similar
- 12 slices of bacon + more for garnish
- 1 ½ cups shredded mild cheddar cheese
- ¾ cup cream cheese
- 8 oz. thin spaghetti uncooked, GF if preferred
- 1 handful of green onions or scallions for garnish
INSTRUCTIONS
- In a medium skillet, heat vegetable oil (I used grapeseed oil due to its high smoke point) and add roughly chopped bacon. Cook until done, drain, and set aside.
- In a large pot, combine cooked, pulled, or diced into cubes chicken, celery, carrots, condensed soup (see recipe notes), chicken stock, milk, cream cheese, ranch dressing mix, and add bacon. Stir and cook on medium heat. Take it to a boil and then reduce the heat to low. About 20 minutes in total.
- Throw in your noodles, cheese, and simmer until spaghetti is almost cooked. Add some boiled water, if needed.
- Garnish with freshly chopped green onions, crispy bacon, and serve with freshly baked bread. Delicious!
NOTES
PRIVATE NOTES
Note: Nutrition information is estimated and varies based on the products used.
Full Nutrition Disclaimer can be found here.
This recipe has been adapted from My Incredible Recipes
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