Light Creamy Chicken Noodle Soup
This creamy, low-fat chicken noodle soup contains just 200 calories per serving. The potato adds sweetness to the soup and, during cooking, makes it even more creamy. Do not forget it!
INGREDIENTS
- 2 carrots, diced
- 8 oz spaghetti noodles, uncooked
- 3 cups chopped cooked chicken
- 1/2 yellow onion, diced
- 2 tablespoons of olive oil
- 8 slices of bacon, cooked and crumbled
- 1 half and half cup
- 2 stalks of celery, diced
- 1 condensed cream of chicken (10.75 oz)
- 1 cup sharp cheddar cheese, grated
- 1 pkg. (32 oz.) Low sodium chicken broth
- 1 pkg. (1 oz.) Dry ranch seasoning mix
- kosher salt and freshly ground pepper, to taste
PREPARATION
First, heat olive oil in a large pot over medium-high heat and sauté onion, carrot and celery until softened. Season with salt and pepper.
Then, add the dry ranch mix and cook 1 minute, stirring until the vegetables are evenly coated, then add the chicken broth and chicken soup.
Stir and stir in the spaghetti, bacon and chicken, then bring to a boil. Reduce heat to low and cook for 15 minutes, or until noodles are cooked and vegetables are tender, then stir in cheddar cheese and half and a half.
Cook for another 3 to 5 minutes. Happy Cooking Time.
