ULTIMATE Chicken Noodle Soup

Out of all the chicken noodle soup recipes, this one is my favorite and is in heavy rotation during the Fall/Winter months. Packed with flavor, tender vegetables, shredded chicken, and bacon bits…..this hearty soup is a favorite with all!

Having a family of five, I try to keep my meals family friendly. Anything with pasta and chicken is usually safe from my picky eaters, which makes this soup one of our go to meals! Shredded chicken, diced carrots, celery, pasta, and bacon…combined with a flavorful broth leads to me having lots of empty soup bowls after dinner, haha!

Since my hubby isn’t a fan of soup, I tend to make ours a bit hearty and less “soup” like….however, if you want to add a bit more liquid, add an extra cup or two of broth and it’ll still be scrumptious!

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Leftovers go quickly and this soup freezes perfectly! Even my kids ask to take the leftovers in their thermos’ to school! That in itself should prove just how tasty this is, right?!?!

I serve ours with warm, crusty bread and a side salad, but the choices are endless! Perhaps a side of fruit? Rolls? Crescents? Etc.

Perfect for those cold Fall/winter evenings or if you are feeling under the weather! This soup will warm you up, be simple to prepare, make the house smell wonderful, and quite budget friendly!

Enjoy and be sure to let me know what you think if you try it!

This is the Dutch Oven I use and LOVE: https://amzn.to/2D8o9Qg Great gift idea too!!

5 from 1 vote
Ultimate Chicken Noodle Soup
Out of all the chicken noodle soup recipes, this one is my favorite and is in heavy rotation during the Fall/Winter months. Packed with flavor, tender vegetables, shredded chicken, and bacon bits.....this hearty soup is a favorite with all!
Servings: 8
Author: The Cookin' Chicks
Ingredients
  • 3 cups chicken, cooked and shredded
  • 1 can condensed cheese soup (10.75 oz)
  • 6-8 cups chicken broth (I use 6)
  • 1 cup milk
  • 3 stalks celery, chopped
  • 2 cups carrots, chopped
  • 1 package dry Ranch dressing mix
  • 2.25 oz bacon bits (or 1 cup choppedcooked bacon)
  • 1 cup cheddar cheese, shredded
  • 8 oz egg noodles
Instructions
  1. In a large Dutch oven, combine the chicken, cheese soup, broth, milk, celery, carrots, Ranch mix, and bacon bits.

  2. Bring to a boil. Reduce heat and allow to simmer for about 25 minutes.

  3. Stir in the uncooked egg noodles and cheddar cheese. 

  4. Allow to cook an additional 8 minutes, or until pasta is tender.

  5. Serve soup warm!!

 

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27 comments

  1. Stephanie says:

    How long would you book in a crockpot? And would you let the chicken cook with everything and then shred it at the end? Thanks!

  2. Kristin says:

    I would say about 6-8 hours low, or 4 hours high. Add all in at beginning minus pasta. Once chicken cooks, shred. Add pasta in about 1-2 hours before serving!

  3. Susan says:

    Thank U for sharing this recipe. I have been looking for a good chicken & noodle soup recipe . My question is , what can I use in place of the cheese soup and The other cheese stuff ? Thank U

  4. Kristin says:

    You can omit the shredded cheese if desired. As for the cheese soup, you can add in cream of chicken soup or omit altogether and increase broth by about 1/2 cup. This soup is easy to tweak if desired, so no worries! Enjoy!

  5. Robin says:

    I cooked this 3 weeks ago and my family loved it. I’ll be cooking a double batch for my out of town family arriving this weekend. I prepared it by the recipe and didn’t make any alterations.

  6. Kristin says:

    Hmmm, definitely use the low sodium chicken broth if finding it too salty. You can also get the low sodium bacon as well! Other than that, I am not sure how to cut that down. Perhaps a bit more broth? Or noodles?

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