Epic Creamy Chicken Noodle

With this wave of chilly weather, I have been craving all of the comfort foods. Last night after I hit the gym, I opted for this creamy chicken noodle to warm me up! It took a total of about 45 minutes to prepare, including prep work. So it was great for a quick, weeknight meal!

What You’ll Need

Olive oil

3 cups of cooked Chicken, chopped

8 oz. of some sort of Pasta noodle ( I used spaghetti, but I wouldn’t recommend this. It was really hard to eat a soup with a spaghetti noodle.)

1 cup sharp Cheddar, shredded

10 slices of Bacon, cooked

1 Shallot, diced

2 full Carrots, diced

2 stalks of Celery, chopped ( I like bigger chunks)

32 oz. Chicken Broth ( I like low-sodium)

1 can of Cream of Chicken

1 cup of Half and Half

1 oz. of Ranch Seasoning Mix

Salt and Pepper


I started off by cooking my bacon in the oven at 420, while prepping up all of my other ingredients. That way everything was diced, chopped, shredded, etc. when I needed it.

When you are ready, sauté the celery, shallot, and carrots in olive oil in a large pot or dutch oven. When softened, sprinkle on some salt and pepper and the ranch seasoning mix. Pour in the broth and cream of chicken and stir until well blended. Bring the mixture to a low boil, then add the noodles, chicken, and bacon. Once you have reached a boil again, reduce the heat and cook for approximately 10-15 minutes or until the noodles seem done. Finally, stir in the cheese and half and half. Just cook until warm through, and serve. You may need a little additional salt and pepper to taste, but this dish is ready to go!

What do you guys like to eat when its cold outside? Soups and chilis seem to be a favorite at our house. If you give this recipe a try, let me know what you think!!



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