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 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.



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