Description
A rich and comforting Creamy Chicken Noodle Soup loaded with tender chicken, fresh vegetables, and a blend of creamy cheeses and spices, simmered to perfection with delicate angel hair pasta for a satisfying homestyle meal.
Ingredients
Scale
Vegetables
- 1/2 cup diced onion
- 1/2 cup chopped celery
- 2 cups sliced carrots
- 1 clove garlic, minced
Proteins & Dairy
- 4 cups cooked chicken breast, chopped
- 1/2 cup cream cheese, softened
- 1 cup whole milk
- 1 cup cheddar cheese
- 1 tablespoon butter
Broth & Soup Base
- 1 10.5 oz. can condensed chicken soup
- 7 cups low-sodium chicken stock
- 1 cup water
Seasonings & Others
- 1 tablespoon Ranch dressing mix
- 1/4 teaspoon smoked paprika
- 8 oz. angel hair uncooked pasta
- Salt and pepper to taste
Instructions
- Sauté Vegetables: In a large pot or Dutch oven, melt butter over medium-high heat. Add diced onion, chopped celery, and sliced carrots, sautéing until the vegetables are just tender, about 4-5 minutes. Stir in minced garlic and cook for an additional minute to release the flavors.
- Add Liquids and Chicken: Stir in the chopped cooked chicken, condensed chicken soup, low-sodium chicken stock, water, whole milk, softened cream cheese, Ranch dressing mix, and smoked paprika. Mix well until all ingredients are combined and the cream cheese begins to melt into the soup base.
- Simmer the Soup: Bring the soup mixture to a boil over medium-high heat. Once boiling, reduce the heat to low and let it simmer gently for 25-30 minutes, allowing the flavors to meld together and the soup to thicken slightly.
- Cook Pasta and Add Cheese: Add the uncooked angel hair pasta and shredded cheddar cheese to the simmering soup. Continue to simmer until the pasta is fully cooked and tender, usually about 5-7 minutes. Season with salt and pepper to taste before serving.
Notes
- Use low-sodium chicken stock to control the salt level in the soup.
- For a thicker soup, you can add a little more cream cheese or reduce the amount of water.
- Angel hair pasta cooks quickly; keep a close eye to avoid overcooking and becoming mushy.
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- For a dairy-free version, substitute milk and cream cheese with plant-based alternatives.
