Ingredients
Method
- 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 or dutch oven, over medium-high heat, 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, sharp cheddar cheese, and simmer until spaghetti noodles are 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!
Nutrition
Video
Notes
- Make my easy Homemade Cream of Chicken Soup recipe instead of buying from he store.
- Avoid overcooking the noodles. Cook the noodles until almost cooked and remove the soup from the heat. The noodles will continue to cook in the hot soup.
- Don’t overseason the soup - depending on the chicken broth and cream of chicken soup you’ll be using it is very easy to add too much salt especially without tasting the soup first. Taste the soup multiple times during cooking and only add salt and pepper towards the end.
- Chicken broth matters - this gives the soup the main flavor along with the cream of chicken soup. Make sure the one you are using is true and tested and of the best quality.
- If the noodles were cooked in the soup, it is best to consume the soup within 24 hours. If at the stage of making, you know you want to keep it refrigerated for days, do not cook the pasta directly in the soup. Cook it separately and then add it to the soup. This way it will not thicken the soup so much.
- Store this creamy chicken soup in the fridge, in the same pot you cook it in, or in an airtight container. It should last for 3-4 days.