Submitted by Reva Townsend, Searcy, Ark.


• 2 large chicken breasts

• 8 to 10 ounces medium noodles

• 1 can cream of chicken soup

• 1/2 package cream cheese (room temperature)

• 1 can chicken broth

• 2 Tbsp ranch dressing

• 1 stick butter

• 1 tsp Emeril’s original seasoning

• 1 small onion

• 1 grated carrot

• Salt and pepper to taste


Add the chicken, onion, butter, cream cheese, seasoning and carrots into a pot. Cook in enough water to cover the chicken until the chicken is tender enough to shred. Add cream of chicken soup, broth and ranch dressing.  Cook the noodles following the directions on the package, drain and add to the rest of the ingredients in the pot. Let the soup come to a boil for a few minutes. Note: You can add enough water to the soup at the end so it will be the consistency you want. 


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