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. I think that this chicken stew would be the perfect cure for any head cold. You know how great hot chicken soup feels in our belly when you’re under the weather, right? Well, this creamy version of America’s favorite soup feels even better. I’m serious! My kids always get a hot bowl of creamy chicken stew when they aren’t feeling well. Does the trick every time.

Yes, oh yes.  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!

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.