Ingredients
Scale
- 1 tablespoon olive oil
- 1 cup diced celery
- 1 cup diced carrots
- 6 cups low-sodium chicken stock
- 1 package (250g) cream cheese, softened
- 1 cup thin egg noodles
- 2 cups shredded rotisserie chicken
- 1/2 cup ranch dressing
- 1 cup half and half
- 1/2 cup cooked and crumbled bacon
Instructions
- Heat a large pot over medium heat and add olive oil. Sauté the celery and carrots until they have softened.
- Pour in the low-sodium chicken stock and add the softened cream cheese and thin egg noodles. Stir until the cream cheese has melted and combined.
- Add the shredded rotisserie chicken, ranch dressing, and half and half to the pot. Gently stir to incorporate the ingredients.
- Cook for 5 minutes, then add the crumbled bacon.
- Ladle the homemade chicken noodle soup into bowls and serve.
Nutrition
- Serving Size: 1
- Calories: 347
- Sugar: 3
- Sodium: 1004
- Fat: 24
- Saturated Fat: 7
- Unsaturated Fat: 15
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 1
- Protein: 24
- Cholesterol: 103