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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!
4.34 from 6 votes
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Servings: 8
Author: The Cookin' Chicks


  • 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!!
Tried this recipe?Mention @TheCookinChicks or tag #TheCookinChicks!