Although Spring is just around the corner, a few weeks ago we were reminded winter wasn’t over. That promoted Jeremiah and I to cook up a few new soup recipes. I call this recipe the soup version of Canyon Chicken.
Crack Chicken Noodle Soup by Plain Chicken
3 c. chopped chicken
1 can condensed cheese soup
6 c. chicken broth
1 c. milk
2 carrots, thinly sliced
2 stalks celery, chopped
1 package ranch salad dressing and seasoning mix
1 package Bacon Bits
1 c. shredded cheddar cheese
8 oz. dried fine egg noodles, uncooked
In a large stock pot, combine chicken, cheese soup, broth, milk, celery, carrots, ranch packet, and bacon. Bring to a boil over a medium-high heat. Then, reduce to a simmer for 20-25 minutes, until vegetable is soft. Stir in noodles and shredded cheese. Cook for 5-10 minutes, until noodles are soft.
- I would suggest using leftover rotisserie chicken since this recipe doesn’t have any seasonings except ranch. I added a little parsley.
- I used low sodium condensed soup, low sodium broth and skim milk.
- I didn’t have celery so I omitted it from the recipe.
- I used real bacon. I suggest maybe just sprinkling on top before serving so ensure the flavor isn’t overwhelmed.