This Creamy Chicken Noodle Soup is positively the best comfort food around. It has all the makings of the classic chicken noodle soup you remember from childhood, which you still rely on to keep you warm in the dead of winter. But on top of that, it adds whole milk, condensed cream of chicken soup, softened cream cheese, and melted cheddar for an ultra-rich, decadent, creamy texture. And to top it off, kick the flavor up a couple more notches with ranch seasoning and flavorful smoked paprika.
Can I use another type of pasta besides angel hair?
- I used angel hair because it cooks very quickly, so you can add it near the end of the cooking process and it will be ready in just a few minutes. You could do the same with other small and fast-cooking pasta such as noodles, pastina or alphabets.
How long will leftovers keep?
- Like most things, this will last around three days in the fridge. Just make sure it stays cold until you’re ready to heat it up and eat it. If you don’t get it in that time, you can freeze it for up to six months. When ready to use, thaw overnight in the refrigerator and reheat on the stove, stirring frequently.
How to make Creamy Chicken Noodle Soup
- In a large pot or Dutch oven, melt the butter over medium high heat. Sauté onion, celery, and carrots until vegetables are tender, 4 to 5 minutes. Add minced garlic.
- Next, add the chicken, condensed soup, chicken broth, water, milk, cream cheese, ranch dressing mix, and smoked paprika. Stir until well combined.
- Bring to a boil. Once it boils, reduce the heat to low and simmer for 25-30 minutes.
- Add cheddar cheese and angel hair pasta noodles and simmer until noodles are fully cooked.
Creamy chicken noodle soup
This Creamy Chicken Noodle Soup is the ultimate comfort food. It has all the makings of classic chicken noodle soup and more!
- Preparation time: 5 minutes
- Time to cook: 30 minutes
- It serves:6
Ingredients
- 1 Tablespoon butter
- 1/2 cup chopped onion
- 1/2 cup chopped celery
- 2 cups of carrots sliced
- 1 Nail garlic chopped
- 4 cups cooked chicken breast chopped up
- 1 10.5 ounce can condensed chicken soup
- 7 cups low sodium chicken broth
- 1 cups water
- 1 cup whole milk
- 1/2 cup cream cheese smoothing
- 1 Tablespoon ranch dressing mix
- 1/4 teaspoonful smoked paprika
- 1 cup cheddar cheese
- 8 oz. raw angel hair
- salt and pepper to taste
Instructions
- In a large pot or Dutch oven, melt the butter over medium high heat. Sauté onion, celery, and carrots until vegetables are tender, 4 to 5 minutes. Add minced garlic.
- Next, add the chicken, condensed soup, chicken broth, water, milk, cream cheese, ranch dressing mix, and smoked paprika. Stir until well combined.
- Bring to a boil. Once it boils, reduce the heat to low and simmer for 25-30 minutes.
- Add cheddar cheese and angel hair pasta noodles and simmer until noodles are fully cooked.
