Skip to main content

Creamy Chicken Noodle Soup

This one will warm you from the inside out.  It's really good!

Creamy Chicken Noodle Soup
Adapted from {April Honey}

3 chicken breast, cooked & cubed
6-8 slices of bacon
4 Tbl butter
1 14 oz bag frozen onion, carrot, and celery (mirepoix) veggie mix
1 cup frozen corn
32 oz chicken broth
1 .07 oz pkg Italian dressing mix
2 cans cream of chicken soup
4 oz cream cheese
1/2 cup vitamin D milk
Noodles of choice (I use egg noodles)

Cook noodles according to package directions
In a large pot cook bacon and remove to drain on paper towels
Remove all but 1 to 2 Tbl of bacon drippings for flavor (this is optional)
Add butter to drippings in the pot and melt
Put in frozen veggies and saute until warm
Add chicken broth and Italian dressing mix
Simmer on low until veggies are tender
Stir in cream of chicken soup, cream cheese, and milk
Once cream cheese is melted, add chicken and bacon crumbled
Serve over noodles

Tip:  If you would like to freeze the soup, I would suggest not adding any noodles to it.  They will be soggy when thawed.  Simply freeze the soup without them and then make a fresh batch when you are ready to thaw it and serve it.