Creamy Chicken Noodle Soup

Creamy Chicken Noodle Soup is easy to make with a creamy soup base that is rich and is seasoned with ranch dressing mix making this soup delicious and easy.

Course Main Course, Soup

Cuisine American

Prep Time 10

Cook Time 15

Servings Servings

Calories 418kcal

Author Beth, The Butcher’s Wife

Ingredients

4 cups chicken, cooked *cut into small pieces or shredded
8 oz. angel hair pasta, uncooked (or other pasta of choice) *broken into small pieces
64 oz. chicken broth *2 boxes
2 cups heavy whipping cream
8 oz cream cheese *one block
1 cup carrots *cut into bite size pieces
1/2 cup celery (optional) *cut into bite size pieces
1 oz packet Ranch Seasoning (Dry Mix)

Instructions

In a large pot add your chicken broth, heavy whipping cream, ranch dressing mix, carrots, celery and pasta. Give it a good stir so it is all mixed together and the ranch seasoning is mixed in well.
Bring the soup to a boil and let the pasta cook until its done.
Then add in the cooked chicken and the cream cheese. Stir the cream cheese into the soup until its melted and is fully incorporated.
Add salt and pepper to taste.
Serve and enjoy.
This soup will keep in the fridge for 3-4 days in an airtight container and can be reheated in the microwave or on the stove.

Notes

You can use any type of pasta. I prefer angel hair pasta and like to break it up into smaller pieces (like the packet of Lipton brand chicken noodle soup).

The pasta will cook in the soup.

You can substitute the heavy whipping cream for half and half, or whole milk.

Rotisserie chicken or canned chicken can make this soup even easier.

Substitute turkey for chicken.

Carrots and celery are optional. You can add more or less of either.

Nutrition