Ingredients
✅ 3 cups chopped cooked chicken (rotisserie works great!)
✅ 1 (10.5-oz) can condensed cheese soup
✅ 6 cups chicken broth (low-sodium recommended)
✅ 1 cup milk
✅ 2 celery stalks, chopped
✅ 2 carrots, thinly sliced
✅ 1 (1-oz) package ranch dressing mix
✅ ½ cup cooked, chopped bacon
✅ 1 cup shredded cheddar cheese
✅ 8 oz dried fine egg noodles (uncooked)
Instructions
1️⃣ In a large stockpot or Dutch oven, combine chicken, cheese soup, broth, milk, celery, carrots, ranch mix, and bacon.
2️⃣ Bring to a boil over medium-high heat, then reduce to a simmer. Cook for 20-25 minutes until veggies are tender.
3️⃣ Stir in dried egg noodles and cheddar cheese. Cook for 5 minutes until noodles are soft.
4️⃣ Serve hot and enjoy every comforting, cheesy bite! 😋
Notes
Want extra creaminess? Add a splash of heavy cream before serving!
- Prep Time: 5 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 bowl
- Calories: 450 per bowl
- Fat: 20g per bowl
- Carbohydrates: 35g per bowl
- Protein: 30g per bowl