Hearty Chicken Noodle Soup



3 cups cooked shredded or chopped chicken breast (You can also use rotisserie chicken)

1 (10.5 oz.) can condensed chicken soup

6 cups low-sodium chicken stock

1 cup whole milk

1/2 cup chopped celery

2 medium carrots, sliced

1 (1 oz.) packet Ranch dressing mix


12 slices of thick-cut bacon cooked and crumbled

1 1/2 cups shredded mild cheddar cheese

3/4 cup cream cheese, softened

8 oz. Thin Spaghetti or Angel Hair – uncooked


Step 1: Place a skillet on the stove and turn the heat to medium.

Step 2: Add the bacon and cook until brown and greasy.

Step 3: Remove the skillet from the heat and drain the bacon.

Step 4: Place the bacon in a mixing bowl. Crumble and set aside.

Step 5: Place a large Dutch oven on the stove.

Step 6: Add the condensed soup, chicken stock, chicken, cream cheese, milk, ranch dressing, celery, and crumbled bacon.

Step 7: Turn the heat to medium-high and allow the mixture to boil.

Step 8: Reduce to medium-low heat and simmer for 25 minutes.

Step 9: Add in the noodles and cheese. Simmer for another 8 minutes or until the cheese has melted and the pasta is al dente.

Step 10: Remove from the heat.

Step 11: Serve and enjoy!


For extra flavour, you can sprinkle more bacon on top.

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