This soup is exactly like Chick-fil-a’s…only better. It is hearty and thick, full of chicken chunks and fat noodles. It is comforting and soothing for the soul. Serve this over a batch of freshly made biscuits for the ultimately amazing experience. This will just blow your mind and make you crave it every night! Check out what my friends over at The Cozy Cook had to say about this one,
“My oh my oh my. Hot & creamy stews from the crock pot are the way to my haahhhht. (I felt like saying that with a Massachusetts accent. Forgive me.) And when you serve it with biscuits, whew-amazing. In fact I just gave this to the hubs and poured the stew right on top of the biscuits… and it’s gone. It’s just gone.”
Give this recipe a try and let us know in the comments how it turned out for you!
Ingredients
2 large boneless chicken breasts, cut into bite sized pieces
1 Tablespoon Land O’ Lakes butter
1 medium onion, diced
4 small red potatoes, cut into quarters
1 cup baby carrots, chopped in half
¾ cup string beans
½ cup celery, diced
1 (10 ¾ oz.) can Swanson cream of chicken soup
½ cup McArthur milk
½ cup Daisy sour cream
1 (1 oz.) packet Hidden Valley dry ranch dressing mix
Salt/pepper to taste
1 teaspoon Parsley flakes
5 slices Cooked, Crumbled bacon to garnish the top (optional)
Instructions
Melt the butter on the bottom of the crock pot.
Add all of the vegetables on top and stir to coat with the butter.
Salt/Pepper the diced chicken as desired and add to the crock pot.
Mix together the soup, milk, sour cream and ranch dressing mix. Pour on top of the chicken.
Cover the crock pot and cook on high for 3-4 hours or on low for 4-6.
Sprinkle with parsley and crumbled bacon and serve, (preferably with biscuits!)
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Quick Tip: It can be made on the stove by following the same directions. It will just take about 40 minutes
Thanks again to The Cozy Cook for this amazing recipe.