Description
This crack chicken noodle soup is an incredibly flavorful and addictive twist on a classic. It features creamy broth, tender chicken, noodles, and a secret ingredient that makes it stand out.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breast, diced
- 1 onion, chopped
- 2 carrots, chopped
- 2 celery stalks, chopped
- 8 cups chicken broth
- 1 (1 ounce) packet ranch seasoning mix
- 1/2 cup cream cheese, softened
- 1/2 cup shredded cheddar cheese
- 4 ounces egg noodles
- Salt and black pepper to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add diced chicken and cook until browned and cooked through. Remove chicken from the pot and set aside.
- Add onion, carrots, and celery to the pot. Cook until softened, about 5-7 minutes.
- Pour in chicken broth and bring to a boil. Reduce heat to a simmer and stir in the ranch seasoning mix.
- Add egg noodles and cook according to package directions until al dente.
- Stir in softened cream cheese until fully melted and incorporated into the soup.
- Return cooked chicken to the pot. Stir in shredded cheddar cheese until melted.
- Season with salt and black pepper to taste.
- Ladle into bowls and garnish with fresh parsley.
Notes
- For a richer flavor, use rotisserie chicken.
- Adjust the amount of ranch seasoning to your preference.
- This soup thickens as it cools. You may need to add more broth when reheating.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg