I don’t know about y’all, but there just isn’t anything better on a cold, rainy day than a hot bowl of soup. I decided a few days ago I was going to make a soup this weekend but wasn’t sure what kind. I feel like I make chili at least once a month so that wasn’t an option.
I asked Eric if he liked chicken noodle soup and he said he wasn’t sure because he never had any. Now I’m questioning our whole marriage because one, he’s never had it and two, because we have been together almost 6 years and I’ve never made it.
When I say this chicken noodle soup is the best you’ve ever had, it will 100%, hands down, without a doubt be the best you’ve ever had.
Here’s what you need:
- 3 cups cooked chicken (canned works fine!)
- 6 cups chicken broth
- 1 cup milk
- 1 cup thin sliced carrots, quartered
- 1 cup chopped celery (I’m not a fan so I left it out)
- 1 10.5 oz can cheddar cheese soup
- 1 packet ranch mix
- 1 cup shredded cheese
- 1 pack real bacon pieces
- 8 ounces medium egg noodles
First, shred your chicken to your desired texture. Then, quarter your carrots.
Next, add your chicken, carrots, cheese soup, ranch mix, milk, chicken broth, celery, and bacon pieces to a large pot.
Mix well. Heat on medium-high heat and bring to a boil. Lower heat and simmer for 30 minutes.
Lastly, add in your noodles and shredded cheese and cook for an additional 15 minutes.
This soup is wonderfully delicious! We had ours with crackers, but I may serve leftovers tomorrow with cornbread.
After every bite Eric said “this is SO good!” My Conecuh Sausage Chili is his absolute favorite soup but he said this was even better!
Just a little PSA: make sure you get enough chicken broth! When I did my grocery shopping, I was buying from memory. I picked up a big container of broth assuming it would be enough but I had to stop in the middle of cooking to drive back to town to get more. 🙄
I hope y’all have a happy Sunday! It’s going to be another cold and rainy day here in North Alabama. Perfect day for movies and leftovers!