Chicken Noodle Soup

I made this Chicken Noodle Soup over the holidays and it’s the perfect soup for wintertime! Delicious with some crusty French bread or homemade biscuits and real butter. Let me know if you make it and like it!

Crack Chicken Noodle Soup The Loopy Ewe

(Crack) Chicken Noodle Soup

3 cups chicken, cooked and shredded
1 can of condensed chicken soup (10.5 oz size)
6 cups low-sodium chicken stock
1 cup whole milk
1/2 cup celery, chopped
2 medium carrots, sliced
1 packet Ranch Dressing Mix (1 oz size)
1 cup bacon, cooked and crumbled
1 1/2 cups mild cheddar cheese, shredded
1/2 cup cream cheese, softened
8 oz. thin spaghetti, uncooked

Combine everything but the noodles and cheeses. Cook in a large Dutch oven over medium heat, until it comes to a boil. Let the pot simmer on low for 25 minutes. Add the noodles and cheese and simmer until the noodles are cooked through.

Top with additional crumbled bacon if desired.

(from Pinterest, but looks like it originally came from And it looks like there are a lot of other wonderful recipes there as well. Pop over and check them out!)

Need more recipes? Some of the ones I’ve shared on the blog over the years are on our website. We have a Sheri’s Recipes photo gallery under the Ideas section. (You can click on the Ideas link at the top of the homepage any time you need inspiration. Or recipes!) One of these days I will get all of the other ones I’ve shared moved over there. I’d also like to re-photo most of them, as food photography has come a long way since I first started sharing recipes on the blog!

In the meantime, you can also find even more that I’ve shared on the blog under the Sheri’s Recipes category. (Do you have any “must make” favorites? Email them to me – I’d love to try them out!)

Have a great weekend!

Sheri wintertimesoupmaker


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