Crack Chicken Noodle Soup Recipe
3 cups chopped cooked chicken (I used rotisserie chicken)
1 (10.75 oz) can condensed cheese soup
8 cups chicken broth
2 cups milk
5 stalks celery, chopped
5 carrots thinnly sliced
8 green onions, chopped (including green stem)
1 (1 oz) package or 3 TBLS Hidden Valley Original Ranch Salad Dressing & Seasoning Mix
1/2 pound cooked bacon, crumbled (1 cup)
1 cup shredded cheddar cheese
8 oz dried fine egg noodles, uncooked
In a large stock pot / Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, crumbled bacon, and Hidden Valley Ranch Seasoning.
Bring to a boil over medium heat. Reduce heat to simmer and cook for 20-25 minutes, until vegetables are soft.
Stir in dried noddles and cheddar cheese. Cook for 5 minutes, until noodles are soft.