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"I don't think America will have really made it until we have our own salad dressing. Until then we're stuck behind the French, Italians, Russians and Caesarians."--Pat McNelis

Crack Chicken Noodle Soup Recipe

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This recipe for Crack Chicken Noodle Soup, by , is from Donna Kelley and Family Recipes Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Kristina Kelley

Category:
Category:

Ingredients:  
Ingredients:  
3 Cups Chopped Cooked Chicken (Rotisserie Works Great!)
1 Can Condensed Cheese Soup
6 Cups Chicken Broth
1 Cup Milk
2 Stalks Celery Chopped
2 Carrots Thinly Sliced
1 (1 Ounce) Package Ranch Salad Dressing and Seasoning Mix
Cup Cooked Chopped Bacon
1 Cup Shredded Cheddar Cheese
8 Ounces Dried Fine Egg Noodles Uncooked

Directions:
Directions:
In a large stockpot or Dutch oven combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, ranch salad and dressing seasoning mix and bacon. Bring to a boil over medium high heat. Reduce heat to simmer and cook 20-25 minutes, until vegetables are soft. Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes until noodles are soft.

Number Of Servings:
Number Of Servings:
8-10
Preparation Time:
Preparation Time:
40 Minutes
Personal Notes:
Personal Notes:
Serve with love!

 

 

 

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