Description
This creamy and comforting crack chicken noodle soup combines tender chicken, hearty noodles, and a rich, cheesy broth seasoned with ranch for a cozy twist on a classic favorite.
Ingredients
- 2 tablespoons olive oil
- 1 medium onion, diced
- 2 carrots, sliced
- 2 celery stalks, chopped
- 3 cloves garlic, minced
- 2 pounds boneless skinless chicken breasts
- 8 cups chicken broth
- 8 ounces cream cheese, softened
- 1 cup shredded cheddar cheese
- 2 cups egg noodles
- 1 packet ranch seasoning mix
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Heat olive oil in a large pot over medium heat. Add diced onion, carrots, and celery. Cook until vegetables begin to soften, about 5–7 minutes.
- Stir in garlic and cook for 1 minute until fragrant.
- Add chicken breasts and chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes, or until chicken is fully cooked.
- Remove chicken, shred it with two forks, and return it to the pot.
- Add cream cheese, cheddar cheese, and ranch seasoning. Stir until the cheeses melt and the broth is smooth and creamy.
- Add egg noodles and cook until tender, about 8–10 minutes.
- Season with salt and black pepper to taste. Serve hot.
Notes
- Use rotisserie chicken to save time; add it after the broth is hot.
- Swap egg noodles for rice or gluten-free pasta if desired.
- Add spinach, peas, or corn for extra vegetables.
- Freeze without noodles for better texture when reheated.
- Thin leftover soup with broth or water when reheating.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 980mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 120mg
