Creamy Chicken Noodle Soup
This recipe is warm and comforting. The creamy mixture of noodles and vegetables makes you feel right at home. With a few secret ingredients give this soup a flavor that will have you going back for 2nds (and 3rds in our family).
Ingredients:
- 12 oz wide eggs noodles
- 2 – 3 raw chicken breast
- 8 slices of bacon
- 1 cup milk
- 1/2 cup sour cream
- 1 large can (22.6 oz) condensed cream of chicken soup
- 1 (32 oz) package of chicken broth
- option to use 1/2 bone broth
Veggies:
- 6-8 medium carrot sticks
- 2 cups, chopped
- 6-8 celery sticks
- 2 cups, chopped
- 1 medium onion, chopped
- 1 garlic clove, minced
Seasoning:
- 1 tsp cumin
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp lemon juice
- 1 tbsp parsley
- 2 – 3 tbsp dry ranch seasoning
Instructions:
- Pour the entire package of chicken broth into the crockpot and set on low heat (6-8 hours)
- Once vegetables are chopped, add all vegetables into the crockpot, along with the chicken breast
- Add cumin, salt, pepper, lemon juice, and parsley
- About 20 minutes before you’re ready to eat, preheat the oven to 425 degrees F. Cover a baking sheet with foil and place 6 – 8 slices of bacon on the foil.
- Bake for 10 – 15 minutes, or until bacon is crispy
- In a large pot, begin to cook the noodles
- While the noodles are cooking, begin to shred the chicken in the crockpot
- Using a strainer, drain all of the chicken broth from the crockpot into a medium bowl or container and set to the side
- Once the noodles are cooked and drained, add the cream of chicken soup, milk, and sour cream and stir in the large pot.
- Slowly pour the chicken and veggies from the crockpot and continue to stir. Then slowly pour in the chicken broth to create a consistency that you like
- I only use about 1/2 of the liquid to keep the soup at a thick consistency and creamy.
- Once the bacon is cooked and crispy, break into tiny pieces and add to the soup.
- Add the ranch seasoning and cheese
- I add these two ingredients last so I can decide if it needs more or less!
- Enjoy!