Creamy Chicken Noodle Soup
Okay, moment of truth time:
I’m not a huge fan of chicken noodle soup.
I guess it just reminds me of the meals I eat when I’m either (a) sick or (b) dieting, and doesn’t spark much culinary excitement. Typically, if I’m going to make soup, I want it to be one that’s super
fattening hearty, like meatball soup or chili.
That being said, I’m not one to back down from a challenge–so when I saw Tina’s featured food item this month was chicken noodle soup, I set out to find a recipe that was not only full of flavor, but would also keep me satisfied past mid-afternoon.
And I think I found it with this recipe, ya’ll (at Doodle’s request, I’ve been tasked with talking like the “ya’ll girl” (Paula Deen) when I cook). I was a little hesitant about the ranch seasoning mix in this, but it gave the dish a very mild, but interesting flavor. The original recipe calls for heavy cream, and while I’m not dieting per se, I’m also not out to intentionally sabotage any chance of wearing shorts this summer. I used fat-free half and half, which was just creamy enough to keep me fuller longer than just plain old broth.
In a word: YUM.
Maybe the best chicken noodle soup I’ve ever had. Served with some crusty bread, cheese and crackers, I had a warm happy, and very full tummy.
- 32 ounce box chicken broth
- ½ cup carrots, chopped
- ½ onion, chopped
- 2 celery stalks, chopped
- small bag of egg noodles
- 2 cans cream of chicken soup
- 2 cups cooked and shredded chicken
- 1 pint fat-free half-and-half
- 1 packet dry Ranch seasoning mix
- Bring chicken broth, carrots, onions and celery to a boil. Add the egg noodles and cook in the broth until noodles are tender.
- Add the cream of chicken soup, chicken, half-and-half, and ranch seasoning. Stir to combine and cook until heated through.
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