Crack Chicken Noodle Soup
This chicken soup is more like a meal
Servings: 6
Calories: 589kcal
Ingredients
- 2 carrots diced
- 2 stalks celery sliced
- 1 small onion sliced
- 2 tbs olive oil
- 3 tbs ranch seasoning mix see NOTES
- 2 tsp dill weed
- 32 oz chicken stock
- 1 can 10.5 oz condensed cream of chicken soup
- 3 cups cooked chicken diced
- 6 slices crisp bacon crumbled
- 8 oz spaghetti
- 1 cup sharp cheddar cheese
- 2 cups half-and-half -OR- light cream
Instructions
- Heat oil in a large, deep stock pot over medium-high heat. Add the celery, carrots and onion and cook until the veggies begin to get tender.
- Add the ranch dressing/seasoning, stirring to make sure the veggies are coated. Stir in the stock, condensed soup, chicken, bacon, dill weed and spaghetti (break the spaghetti in half).
- Heat to boiling, then reduce heat to low and cook until spaghetti is tender. Add the cheese and the cream. Heat through, about 5 minutes.
Notes
1 envelope of store-bought ranch seasoning/dressing may be substituted
Nutrition
Serving: 1serving | Calories: 589kcal | Carbohydrates: 41g | Protein: 36g | Fat: 30g | Saturated Fat: 13g | Cholesterol: 114mg | Sodium: 586mg | Potassium: 659mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3900IU | Vitamin C: 4mg | Calcium: 252mg | Iron: 2mg