Creamy Chicken Noodle Soup
- 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.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/creamy-chicken-noodle-soup/
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