Creamy Crack Chicken Noodle Soup (Print Version)
# Ingredients:
→ Base Vegetables
01 -
1 small onion, diced
02 -
2 large carrots, peeled and diced
03 -
2 ribs celery, diced
04 -
2 cloves garlic, minced
→ Proteins & Dairy
05 -
4 cups cooked shredded chicken
06 -
1 cup cooked bacon, plus extra for garnish
07 -
8 ounce package cream cheese, softened and cubed
08 -
2 cups shredded cheddar cheese, plus extra for garnish
→ Liquids & Seasonings
09 -
2 tablespoons butter
10 -
6 cups chicken broth
11 -
1 cup half and half (or milk)
12 -
1 (1-ounce) package dry ranch dressing mix
→ Pasta & Garnishes
13 -
8 ounces frozen egg noodles
14 -
Green onions, chopped for garnish
# Instructions:
01 -
Melt the butter in a large pot over medium heat. Add your diced onion, carrots, and celery. Let them cook until they're nice and soft, about 5 minutes. Toss in the minced garlic and cook for just another minute until it's fragrant.
02 -
Pour in the chicken broth and stir in the ranch dressing mix until it's well combined. Add your shredded chicken and crispy bacon pieces.
03 -
Drop in the frozen egg noodles and let everything simmer together until the noodles become tender, about 10 minutes.
04 -
Add the cubed cream cheese, shredded cheddar, and half and half. Stir until all the cheese has melted into the soup, making it rich and creamy.
05 -
Ladle the hot soup into bowls. Top each serving with extra cheddar cheese, crispy bacon bits, and a sprinkle of fresh green onions. Season with salt and pepper to taste.
# Notes:
01 -
This soup reheats beautifully and might even taste better the next day as the flavors continue to meld together.
02 -
For a lighter version, you can use milk instead of half and half, and reduce the amount of cheese.