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If you love chicken noodle soup, but you’re looking for a something a little “more”, let me help you kick it up a notch with the best chicken noodle soup recipe you’ll ever make! Word of caution, this recipe make a large pot of soup, enough for probably a family of 6-8, so you may want to split the recipe in half for a smaller portion. But you can also freeze the rest for later, too. 

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Let’s Start Chopping!

First, I added about 1/4 stick of butter into a dutch oven. Then I added one whole chopped onion.

Next, I added four diced carrots.

Then went in four diced celery stalks. 

I didn’t add a lot of spice to this recipe, because it honestly didn’t need much, and you’ll see why further on down. Also, I like to use the broth base vs prepared chicken broth, because it takes up less space, and it goes further. I actually prefer homemade chicken broth, but I didn’t have any on hand. Basically, anytime I boil chicken for a recipe like chicken and dumplings or chicken wings, I save the broth to use later. 

After adding your spices, sauté your veggies until they are tender and your onions are translucent; about 6-8 minutes on medium heat. 

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Time to add some creaminess!

Yep, that’s a whole block of cream cheese that I just threw in there! I’m telling ya, this is the best chicken noodle soup! Use your spatula to break it up and incorporate it into your veggies. 

Now for the liquids. I added a quart of water and a cup of milk. I let that simmer for about 5-10 minutes to continue melting the cream cheese. Afterwards, I added my chicken. You can use any cooked chicken here. My grilled chicken that I made in the air fryer recently would be perfect for this recipe! I didn’t think ahead for this recipe, so I used canned chicken instead, which turned out great! 

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Now, for the star of the show!

Ranch dressing! Y’all are getting all my secrets! 😉 Turn up that bottle and give it a good long squeeze into that delicious simmering soup! If I had to measure, it was probably a half cup of dressing, maybe a little more. 

Next , add either cooked bacon or bacon pieces from a bag. I prefer freshly cooked bacon, but this works in a pinch, and let’s face it, I like quick and easy vs longer recipes. I’m sure you do, too. You can find these real bacon pieces on the aisle where all the salad dressings are. 

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The last thing to add is a family size can of cream of chicken soup! Creaminess just jumped over the moon! 😉 You could also sub out cream of mushroom if you don’t have the cream of chicken.  

While all of that is simmering on medium high, prepare your noodles. You can use spaghetti noodles or fettucine, but I used plain old garden rotini for this pot of soup! So, use whatever pasta that you have in your pantry. If you are trying to use a healthier carb option, we just recently made this with brown rice pasta and it was great!

Boil until the noodles are al dente. They will finish cooking in the soup.

Right before you add your cooked pasta to your soup, you want to add about 1.5 cups of shredded cheddar cheese. This sends your soup into creaminess overdrive and takes it to a whole other level. 

Once your pasta is cooked through, drain it and add it to your simmering pot and give it a good stir!

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Your creamy chicken noodle soup is ready!

Add salt and pepper to taste! 

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Does this not look absolutely scrumptious?!

Make some spicy jalapeno cornbread to go with this yummy soup! 

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Creamy Chicken Noodle Soup Recipe Ingredients:

Ingredients : 

• 1 onion
• 4 carrots
• 4 celery stalks
• 1 heaping tsp of cumin
• 1 tsp of thyme leaves
• sprinkle of red pepper flakes
• 2 tsp of garlic powder 
• 4 tsp of broth base
• 1 quart of water
• 8 oz. block of cream cheese
• 2 – 12.5 oz. cans of chicken breasts
• 1/2-3/4 cup of ranch dressing
• 1/2 cup of crumbled bacon or bacon pieces
• 1 – 26 oz. cream of chicken soup
• 16 oz. box garden rotini pasta 
• 1.5 cups of shredded cheese
• salt and pepper to taste

More Chicken Recipes:

• Grilled chicken in the air fryer
• Chicken & Rice Chunky Taco Soup