Creamy Chicken Noodle Soup

Who doesn’t love soup!

Actually, my best friend for the longest time said she hated soup. “It’s like you’re drinking your food.” Yeah, saves on time and effort. Isn’t efficiency great?

But she refused to eat soup. Wouldn’t even try it. Until one day when she was really, really sick. We were out at our favorite pub getting drinks and I ordered the half grilled cheese sandwich with a cup of tomato soup. I did the typical “dip your sandwich into soup” deal, and she must have been delirious with fever because she said “that actually looks pretty good, I’ll order one too.”

And the rest is history; she is now a regular soup-eater.

I often think that maybe if she had just tried the right soup earlier on in life, she wouldn’t have grown with such a disgust for the stuff.

Like, if she had tried this creamy chicken noodle soup. It’s so creamy, it can hardly be classified as soup and more of noodles in a ranch flavored cream sauce with some veggies thrown in. I am not kidding you, this stuff is addictive. AND it reheats well, which is always a bonus for something you have leftovers of.

Ingredients
3 cups chopped cooked chicken, if desired
10.5 ounce can condensed chicken soup
48 ounces chicken broth
1 cup milk
5 stalks celery, chopped
¼ white onion, chopped
2 carrots, peeled and chopped
1 ounce packet ranch dressing mix
4 ounces cream cheese, softened
1½ cups cheddar cheese, shredded
8 ounces angel hair pasta, uncooked and broken in half
salt & pepper, to taste

20-cup Digital Multicooker with Steam
8-10 servings
Prep Time: 10 minutes
Cook Time: 40 minutes

Directions
1. In the inner pot of your cooker, combine the chicken (if using), soup, chicken broth, milk, celery, onion, carrots, ranch mix, and cream cheese. Give it a good stir.
2. Close the lid and set the cooker for the Steam function with 30 minutes.
3. When the cooker starts counting down from 30, it means the contents have started to boil. Open the lid and give it a good stir.
4. Cook with the lid open for 20 minutes, stirring occasionally. Make sure the soup is kept at a rolling simmer; if it stops bubbling a lot, gently put the lid down but do not lock it into place. This allows for the lid to be cracked and keep in heat without boiling over.
5. When the cooker reads that there are 10 minutes left, add the broken noodles and cheese. Give them a good stir and continue cooking the rest of the time with the lid open and stirring frequently so the noodles do not stick together or to the bottom.
6. When the multicooker switches to Keep Warm, the noodles will be finished cooking and the soup is done. Season with salt and pepper to taste.
7. If the soup is a little thick for your liking, add some more broth until desired consistency. Serve into bowls and enjoy!

Recipe inspiration from My Incredible Recipes

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