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CRACK CHICKEN NOODLE SOUP Recipe

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This recipe for CRACK CHICKEN NOODLE SOUP, by , is from The Bartlett~Harmon Family 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:  
Judith Harmon
Category:
Category:
Ingredients:  
Ingredients:  
Equipment:
Dutch Oven

3 cups chopped cooked chicken (I used rotisserie chicken)
1 (10.75-oz) can condensed cheese soup
6 cups chicken broth
1 cup milk
2 stalks celery chopped
2 carrots thinly sliced
1 (1-oz) package Ranch Salad Dressing & Seasoning Mix
½ cup cooked chopped bacon
1 cup shredded cheddar cheese
8- oz dried fine egg noodles uncooked
Directions:
Directions:
In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots,Hidden Valley Original Ranch Salad Dressing & Seasoning Mix and Oscar Mayer Real Bacon Bits.

Bring to a boil over medium-high heat.

Reduce heat to simmer and cook for 20 to 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:
Yield: 6 people
Preparation Time:
Preparation Time:
Prep Time 5 minsCook Time 25 minsTotal Time 30 mins

 

 

 

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