3 cup chicken, chopped, cooked
10¾ oz condensed cheese soup, (1 can)
6 cup chicken broth
1 cup milk
2 stalks celery, chopped
2 carrots, thinly sliced
1 oz Ranch Salad Dressing & Seasoning Mix, (1 package)
½ cup bacon, cooked, chopped
1 cup cheddar cheese, shredded
8 oz fine egg noodles, dried, uncooked
In a large stockpot/Dutch oven, combine cooked chicken, cheese soup, chicken broth, milk, chopped celery, sliced carrots, Ranch Salad Dressing & Seasoning Mix and bacon.
Bring to a boil over medium-high heat. Reduce heat to simmer and cook for 20 to 25 minutes, until vegetables are soft.
Stir in dried noodles and shredded cheddar cheese. Cook for 5 minutes, until noodles are soft.
Serve and enjoy!
Sugar: 3g
:
Calcium: 211mg
Calories: 229kcal
Carbohydrates: 8g
Cholesterol: 58mg
Fat: 14g
Fiber: 1g
Iron: 1mg
Monounsaturated Fat: 4g
Polyunsaturated Fat: 1g
Potassium: 411mg
Protein: 16g
Saturated Fat: 7g
Sodium: 1690mg
Trans Fat: 1g
Vitamin A: 3754IU
Vitamin C: 18mg
