Cheesy Chicken Noodle Soup

I am so over this crazy weather. It is either cold, snowy or rainy and if we get lucky enough to have a semi-warm day, it is raining. I just keep on dreaming of warm days when I can go for a run and not have to wear a bunch of layers or get wet. I am not sure how much more of this weather I can take.
On the bright side of this crazy weather, it allows me to make and enjoy more soups.

This soup takes chicken noodle soup up a notch with some flavors not found in traditional chicken noodle soup. It still tastes like a chicken noodle soup, but so much better and flavorful.

Cheesy Chicken Noodle Soup

Ingredients:

• 3 cups shredded chicken
• 1 can condensed cheese soup
• 1 cup milk
• 6 cups low sodium chicken broth
• 2 stalks celery, diced
• 2 carrots, thinly sliced
• 1 ounce ranch seasoning mix
• 1/2 pound bacon, cooked and crumbled
• 1 cup shredded cheddar cheese
• 8 ounces dried fine egg noodles, uncooked

Directions:

1. In a large stockpot add the chicken, cheese soup, milk, chicken broth, celery, carrots, ranch seasoning mix and bacon.
2. Bring the mixture to boil over medium-high heat.
3. Once mixture comes to a boil, reduce the heat to a simmer and cook for 20-25 minutes or until the vegetables are soft.
4. Stir in the cheddar cheese and noodles.
5. Cooke for 5 more minutes or until the noodles are soft.

Enjoy!!!

Notes:
I used my Homemade Condensed Cheddar Cheese Soup.
*Adapted from Plain Chicken.