Start boiling chicken in large pot 1/2 full water... 30 min.
in fry pan with a tab of oil, fry celery onions, carrots.
about 1/2 way cooked, add garlic, ranch mix, salt, and peppers.
Set aside in fry pan
Put strainer in large bowl and dump chicken, Saving the water.
Cool chicken enough to handle with cold water in strainer in sink.
Put 1/2 of chicken water back in pot
Add fried vegetables, box of chicken broth, all soups, 3/4 of cream
Bring to boil slowly and add shredded chicken if cooled enough to
At boil add noodles and bacon, stirring on occasion to boil
lower simmer for 1/2 hour - add cheese for another 5 min and serve
Use remaining water and/or cream to thin if needed
Add more cream soup of choice to thicken
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Recipe (606g)|
|Recipe Makes: 1 Recipe|
|Calories from Fat: 299 (58%)|
|Amt Per Serving||% DV|
|Total Fat 33.2g||44 %|
|Saturated Fat 8.3g||41 %|
|Monounsaturated Fat 8.1g|
|Polyunsanturated Fat 12.3g|
|Cholesterol 54.6mg||17 %|
|Sodium 4461.1mg||154 %|
|Potassium 298.9mg||8 %|
|Total Carbohydrate 44.6g||13 %|
|Dietary Fiber 1.8g||7 %|
|Sugars, other 42.8g|
|Protein 11.2g||16 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 518
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