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3.78 from 27 votes

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!
Prep Time10 mins
Cook Time30 mins
Course: Main Course
Keyword: chicken, chicken noodle soup, dutch oven, soup
Servings: 8
Calories: 331kcal



  • 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


  • In a large Dutch oven, combine the chicken, cheese soup, broth, milk, celery, carrots, Ranch mix, and bacon bits.
  • Bring to a boil. Reduce heat and allow to simmer for about 25 minutes.
  • Stir in the uncooked egg noodles and cheddar cheese. 
  • Allow to cook an additional 8 minutes, or until pasta is tender.
  • Serve soup warm!!


Calories: 331kcal | Carbohydrates: 34g | Protein: 17g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 58mg | Sodium: 1403mg | Potassium: 627mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5807IU | Vitamin C: 15mg | Calcium: 196mg | Iron: 1mg
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!