Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Ingredients

Scale

3 cups chopped cooked chicken (I use rotisserie chicken)

1 (10.75-oz) can condensed cheese soup

6 cups chicken broth

1 cup milk

1 onion chopped

2 stalks celery, chopped

2 carrots, thinly sliced

1 (1-oz) package Hidden Valley Original Ranch Salad Dressing mix

1/2 lb of bacon

1 cup shredded cheddar cheese

12 oz Amish egg noodles, uncooked


Instructions

In a large stockpot/Dutch oven, cook the bacon. Remove and crumble.

Add onion, celery and carrots to bacon grease and cook until beginning to soften. Add cooked chicken, cheese soup, chicken broth, milk, chopped celery, onion, sliced carrots, and ranch mix.

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, shredded cheddar cheese and bacon. Cook for 5 minutes, until noodles are soft.


Pin It on Pinterest

Share This